If you’re searching for a weeknight dinner that brings together sizzling steak, creamy cheese, and ultra-flavorful rice, this Steak & Queso Rice recipe is here to wow you. Imagine perfectly tender sirloin layered over garlicky, tomato-tinted rice, finished with a beautiful pour of white queso and bright cilantro. It’s one of those dishes that tastes like a big warm hug on a plate and never fails to delight family or friends. With simple steps and big flavors, Steak & Queso Rice is destined to become a beloved favorite in your rotation.

Steak & Queso Rice Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines with simple but essential ingredients, each playing a key role in creating the rich, layered flavor of Steak & Queso Rice. Don’t be tempted to leave any out—every part, from the butter to the bold spices, brings its own pop!

Long grain white rice: The ideal base—long grain stays fluffy and soaks up flavors perfectly.
Olive oil: Adds richness and helps toast the rice for a subtle, nutty note.
Small onion (finely chopped): For sweetness and depth in the rice.
Minced garlic: A fragrant boost for irresistible savoriness.
Chicken broth: Infuses the rice with hearty flavor and keeps it tender.
Tomato sauce: Adds color, a touch of tang, and body to the rice.
Salt: Essential for drawing out every flavor.
Black pepper: Balances the dish with a gentle kick.
Ground cumin: For that earthy, warm edge.
Dried cilantro: Brings a subtle herbal lift to the mix.
Sirloin steak (sliced): Perfectly tender and juicy when cooked quickly over high heat.
Butter: Helps the steak brown deeply and stay succulent.
Montreal steak spice: The bold, peppery blend that wakes up the steak.
Pancho’s White Queso: Silky, cheesy finish drizzled generously on top.
Fresh cilantro (chopped): Adds a pop of green and fresh flavor for garnish.
Flour tortillas: Essential for scooping and savoring every bite.

How to Make Steak & Queso Rice

Step 1: Toasting and Sautéing the Rice

Start by heating olive oil in your largest skillet over medium heat. Add the rice straight in, stirring continuously to toast the grains until they turn lightly golden. Be sure to keep vigilant—this step builds a nutty backbone for your Steak & Queso Rice, but the rice can burn if ignored. Next, toss in the finely chopped onion and minced garlic, lowering the heat a bit. Sauté just until they’re softened, fragrant, and shimmering. The aroma tells you you’re off to a delicious start!

Step 2: Infusing the Rice with Flavor

With your rice base smelling fantastic, pour in the chicken broth and tomato sauce. Give everything a thorough stir to combine, then sprinkle in salt, black pepper, cumin, and the dried cilantro. Bring the mixture up to a full boil—this helps jumpstart the cooking process and ensures all the flavors meld beautifully. After a couple minutes at a rolling boil, reduce the heat to low, slap a lid on, and let everything simmer undisturbed for 20 minutes, allowing the rice to absorb all that vibrant liquid and flavor.

Step 3: Cooking the Steak

While your rice is gently simmering, grab a separate skillet and set it over medium-high heat. Melt in the butter, letting it foam and bubble, before adding the sliced sirloin steak. Season boldly with Montreal steak spice—don’t be shy! Sear the steak, stirring now and then, until each piece is caramelized and cooked to your liking. Quick cooking means juicy, tender bites. Once your steak is done, set it aside and get ready for the big finish.

Step 4: Resting and Fluffing the Rice

When the 20-minute timer goes off, turn off the heat but keep that skillet covered. Allow the rice to rest for another 10 minutes—this crucial step lets the remaining steam finish cooking the rice and locks in flavor, ensuring every forkful is fluffy and never mushy. Afterward, fluff the rice gently with a fork to separate the grains and release extra steam.

Step 5: Assembly and The Grand Finale

It’s time to bring Steak & Queso Rice together! Arrange the fluffed rice on your favorite serving platter, then pile the luscious sliced steak right on top. Reheat or keep your Pancho’s White Queso ready to pour—drizzle it generously over both steak and rice for creamy, decadent goodness. Finish with a scatter of fresh cilantro and serve with warm flour tortillas for scooping, wrapping, or just wiping every last bit from your plate.

How to Serve Steak & Queso Rice

Garnishes

For the prettiest, freshest plate of Steak & Queso Rice, nothing beats a flourish of chopped fresh cilantro right at the end. If you’re feeling extra, a scattering of finely diced tomatoes or a few slices of fresh jalapeño can also add brightness and a little kick. The goal is visual appeal and a blast of fresh flavor in each bite.

Side Dishes

Although this dish is a meal in itself, Steak & Queso Rice goes deliciously with a crisp chopped salad, grilled corn on the cob, or a simple bowl of black beans for a more complete spread. Don’t forget a pitcher of icy drinks or lime wedges to balance out the richness and spice!

Creative Ways to Present

For a crowd, make a build-your-own Steak & Queso Rice bar: set out the warm rice, steak, queso, and an array of toppings like sliced avocado, pickled onions, and jalapeños. Or, for a fun twist, try filling warm tortillas taco-style or rolling everything up into burritos for a hearty hand-held dinner. Presentation turns this comfort meal into a showstopper!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer your Steak & Queso Rice into airtight containers once cooled. Separate the steak, rice, and queso if you can; this keeps each element from becoming soggy or over-sauced. Everything will keep happily in the refrigerator for up to three days, tasting just as fabulous when reheated.

Freezing

For longer storage, you can freeze both the rice and steak portions. Place them in freezer-safe bags or containers and squeeze out as much air as possible. Freeze the queso separately if possible. Both steak and rice will keep in the freezer for up to two months. Thaw overnight in the fridge before reheating for best texture.

Reheating

Gently reheat the steak and rice either on the stovetop or in the microwave, adding a splash of chicken broth to keep everything moist. Warm the queso separately, stirring often so it stays liquid and creamy. Assemble just as before—rice, steak, queso, and that burst of fresh cilantro. You’ll be amazed at how well this meal comes back to life.

FAQs

Can I use a different cut of steak?

Absolutely! While sirloin is tender and quick-cooking, flank or skirt steak also work beautifully. Just be sure to slice them thinly across the grain for best texture in your Steak & Queso Rice.

What if I don’t have Pancho’s White Queso?

If Pancho’s isn’t available, any creamy white queso dip works well, or you can melt Monterey Jack cheese with a splash of cream for a homemade version. The key is a pourable, mild, ultra-creamy cheese sauce.

Can I make Steak & Queso Rice vegetarian?

You sure can! Swap the steak for sautéed mushrooms or plant-based steak strips, and use vegetable broth in the rice. The finished dish will still deliver all the comfort and flavor.

How can I add more spice?

To kick up the heat, stir in a finely chopped jalapeño or some chili flakes while sautéing the onion and garlic. You can also top the finished plate with hot sauce or sliced pickled jalapeños for a zesty finish.

Is this good for meal prep?

Steak & Queso Rice is a fantastic meal prep recipe! Prepare everything ahead and store in individual portions; just add the queso and fresh cilantro when reheating for the best taste and texture.

Final Thoughts

If you’re craving a dish that’s hearty, creamy, and packed with flavor, give Steak & Queso Rice a try. Whether you’re cooking for one or for a whole crowd, this recipe is sure to bring smiles to the table. I can’t wait for you to taste just how rewarding each delicious bite is—let Steak & Queso Rice become your newest crave-worth comfort meal!