Description
This Steak Queso Rice features tender, seasoned steak bites nestled in fluffy rice smothered with creamy queso cheese sauce. Ready in just 30 minutes using one pan, it’s the ultimate comfort food that feeds a family for under $20. Packed with Mexican-inspired flavors, bell peppers, and melted cheese. Perfect for weeknight dinners and meal prep.
Ingredients
For the Steak:
1 pound sirloin or flank steak, cut into 3/4-inch cubes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
For the Queso Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
2 cups shredded Mexican cheese blend
1/4 cup diced green chiles
1/4 teaspoon cumin
Salt to taste
For the Rice and Vegetables:
3 cups cooked white rice (day-old preferred)
1 bell pepper, diced
1/2 onion, diced
2 cloves garlic, minced
1 cup corn (frozen, canned, or fresh)
2 green onions, sliced
Fresh cilantro for garnish
Lime wedges for serving
Instructions
1. Cook rice according to package directions if not using leftover rice. Set aside to cool slightly.
2. Cut steak into uniform 3/4-inch cubes. Pat completely dry with paper towels.
3. In small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
4. Toss steak cubes with spice mixture until evenly coated.
5. Heat large cast iron skillet or heavy pan over high heat. Add 1 tablespoon vegetable oil.
6. Working in batches to avoid overcrowding, sear steak cubes 2-3 minutes per side until browned and cooked to desired doneness.
7. Remove steak to plate, tent with foil, and set aside to rest.
8. Reduce heat to medium. Add remaining tablespoon oil to same pan.
9. Add diced onion and bell pepper. Sauté 3-4 minutes until softened.
10. Add minced garlic and cook 30 seconds until fragrant.
11. Push vegetables to side of pan. Add butter to center and let melt.
12. Sprinkle flour over melted butter. Whisk to create roux, cooking 1 minute.
13. Gradually whisk in milk, stirring constantly to prevent lumps.
14. Bring to simmer and cook 2-3 minutes until sauce thickens.
15. Reduce heat to low. Add shredded cheese, diced green chiles, and cumin.
16. Stir until cheese melts completely and sauce is smooth. Season with salt to taste.
17. Add cooked rice to pan with queso sauce. Gently fold to combine, breaking up any rice clumps.
18. Fold in corn kernels.
19. Return cooked steak cubes to pan, nestling into cheesy rice mixture.
20. Heat through for 2-3 minutes until everything is hot.
21. Remove from heat. Garnish with sliced green onions and fresh cilantro.
22. Serve immediately with lime wedges and optional hot sauce.
Notes
Day-old rice works best as it’s drier and won’t get mushy when mixed with queso sauce.
Cut steak into uniform cubes for even cooking.
Don’t overcrowd pan when searing steak – work in batches for proper browning.
Freshly shredded cheese melts better than pre-shredded (which contains anti-caking agents).
Remove queso from high heat once cheese melts to prevent sauce from separating.
For spicier version, add diced jalapeños or use pepper jack cheese.
Can substitute ground beef for steak cubes as budget-friendly alternative.
For low-carb version, use cauliflower rice instead of white rice.
Store leftovers in airtight container up to 4 days refrigerated.
Reheat with splash of milk to restore creaminess.
Recipe easily doubles for larger families or meal prep.
Freeze portions up to 2 months, though cheese sauce texture may change slightly when thawed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 585
- Sugar: 4g
- Sodium: 895mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: steak and rice, queso rice, cheesy steak rice, tex-mex dinner, one pan meal