IRRESISTIBLE STEAK QUESO RICE

I’ll never forget the summer I spent working at my uncle’s Tex-Mex restaurant; the sizzle of the grill, the aroma of roasted peppers, and the endless experimentation with new flavor combinations were intoxicating, and it’s where I first dreamt up something close to this amazing Steak Queso Rice. It’s a dish that combines the comforting flavors of queso with tender steak and fluffy rice, creating a symphony of textures and tastes that’s guaranteed to become a family favorite. Trust me, follow this recipe and you’ll be serving up a bowl of pure deliciousness in no time!

Why You’ll Absolutely Love This Steak Queso Rice

Okay, let’s get real for a second. We all have those weeknights where cooking feels like a monumental chore. But what if I told you this Steak Queso Rice recipe is not only incredibly delicious but also surprisingly easy to make? It’s a total game-changer for busy weeknights and lazy weekends alike. Here’s why you’ll be obsessed:

• Flavor Explosion: The combination of savory steak, creamy queso, and perfectly cooked rice is simply irresistible. It’s a party in your mouth!
• Quick & Easy: This recipe is designed for efficiency. You can have it on the table in under an hour.
• Versatile: Feel free to customize it with your favorite toppings and ingredients. More on that later!
• Crowd-Pleaser: Whether you’re feeding your family or hosting a gathering, this dish is guaranteed to be a hit.
• Comfort Food Upgrade: This isn’t your grandma’s rice dish (unless your grandma is super cool and makes queso!). It’s the ultimate comfort food with a fun, modern twist.

What You’ll Need: The Ingredient Breakdown

Before we dive into the cooking process, let’s gather our ingredients. Don’t worry, you probably have most of these staples already in your pantry and fridge.

For the Steak:

• 1 pound steak (sirloin, flank, or skirt steak work well): I personally love using sirloin for its tenderness and flavor, but feel free to use your favorite cut.
• 1 tablespoon olive oil: For searing the steak to perfection.
• 1 teaspoon chili powder: Adds a touch of warmth and depth.
• 1/2 teaspoon cumin: A classic Tex-Mex spice.
• 1/2 teaspoon garlic powder: Because everything’s better with garlic!
• 1/4 teaspoon salt: Enhances the flavors.
• 1/4 teaspoon black pepper: A must-have for seasoning.

For the Queso:

• 4 tablespoons butter: For a rich and creamy base.
• 4 tablespoons all-purpose flour: To thicken the queso sauce.
• 2 cups milk: Creates a smooth and luscious texture.
• 8 ounces Velveeta cheese, cubed: The key to that classic queso flavor.
• 4 ounces Monterey Jack cheese, shredded: Adds extra meltiness and flavor.
• 4 ounces cheddar cheese, shredded: For a sharper, cheesier kick.
• 1 (4 ounce) can diced green chilies: Adds a touch of heat.

For the Rice:

• 2 cups cooked rice: I prefer long-grain white rice, but brown rice or even cauliflower rice works too! If you’re looking for something similar, but with a bit more zest, you might enjoy these Cilantro Lime Steak Bowls.
• 1/4 cup chopped cilantro: For a fresh and vibrant finish.

Optional Toppings:

• Diced tomatoes: Add a juicy burst of flavor.
• Sliced green onions: For a mild oniony bite.
• Sour cream or Greek yogurt: Adds a cool and tangy contrast.
• Jalapeños: If you like it spicy!
• Avocado: For a creamy and healthy addition.

Let’s Get Cooking: Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make this mouthwatering Steak Queso Rice:

Step 1: Prepare the Steak

1. Slice the steak: Cut the steak into thin strips against the grain. This will ensure it’s nice and tender.
2. Season the steak: In a bowl, combine the steak strips with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
3. Sear the steak: Heat a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan, or the steak will steam instead of sear. If necessary, cook in batches.
4. Set aside: Remove the steak from the skillet and set aside.

Step 2: Make the Queso

1. Melt the butter: In the same skillet (no need to clean it!), melt the butter over medium heat.
2. Make a roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux and it’s essential for thickening the queso.
3. Add the milk: Gradually whisk in the milk, making sure to break up any lumps.
4. Melt the cheese: Reduce the heat to low and add the Velveeta cheese, Monterey Jack cheese, and cheddar cheese. Stir continuously until the cheese is completely melted and the sauce is smooth.
5. Stir in the green chilies: Add the diced green chilies and stir to combine.

Step 3: Assemble the Steak Queso Rice

1. Combine everything: Add the cooked steak and rice to the queso sauce. Stir gently to combine, ensuring the steak and rice are evenly coated in the creamy queso.
2. Garnish: Sprinkle with chopped cilantro.

Step 4: Serve and Enjoy!

1. Serve immediately: Ladle the Steak Queso Rice into bowls and top with your favorite toppings.
2. Customize: Get creative with your toppings! Diced tomatoes, sliced green onions, sour cream, jalapeños, and avocado are all great options.

Tips and Tricks for Queso Perfection

Making queso can be a little tricky, but don’t worry, I’m here to help you avoid common pitfalls and achieve queso perfection!

• Don’t Overcook the Roux: Overcooking the roux can result in a grainy queso. Cook it just until it forms a smooth paste.
• Use Low Heat: Melting the cheese over low heat will prevent it from burning or separating.
• Stir Constantly: Stirring continuously will ensure that the cheese melts evenly and the sauce stays smooth.
• Adjust the Consistency: If the queso is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Use Freshly Grated Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated cheese will give you the best results.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.

Variations and Substitutions to Make it Your Own

The beauty of this Steak Queso Rice recipe is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own unique version. Here are some ideas:

• Use Different Meats: Substitute the steak with ground beef, shredded chicken, or even pulled pork. Think of it like a deconstructed Taco Casserole Recipe, but even cheesier.
• Add Vegetables: Incorporate sautéed onions, bell peppers, corn, or black beans for added flavor and nutrition. This would be similar to how you might make a Pepper Steak Recipe, but with a cheesy twist.
• Try Different Cheeses: Experiment with different combinations of cheeses, such as pepper jack, provolone, or even a little bit of blue cheese for a bolder flavor.
• Make it Vegetarian: Skip the steak altogether and add extra vegetables for a delicious vegetarian option. You could even add some crumbled tofu or tempeh for protein.
• Use Different Types of Rice: Try brown rice, quinoa, or even cauliflower rice for a healthier option.
• Add a Topping Bar: Set out a variety of toppings and let everyone customize their own bowls.

Serving Suggestions: More Than Just a Bowl

While this Steak Queso Rice is delicious on its own, there are plenty of ways to serve it and make it even more special.

• As a Dip: Serve it warm with tortilla chips or vegetables for a crowd-pleasing appetizer.
• In Burritos or Tacos: Use it as a filling for burritos or tacos. Think of these flavors combined into something like Baked Ground Beef Tacos!
• As a Nacho Topping: Drizzle it over tortilla chips with your favorite nacho toppings for a loaded nacho feast.
• Stuffed in Peppers: Stuff bell peppers with the Steak Queso Rice and bake for a flavorful and satisfying meal.
• Alongside a Salad: Serve it as a side dish alongside a fresh salad for a complete and balanced meal.
• Inspired Variations: Consider how you might transform it into something like Philly Cheesesteak Roll Ups with a bit of creative thinking.

Storing and Reheating: Make Ahead and Enjoy Later

This Steak Queso Rice is great for meal prepping! Here’s how to store and reheat it:

• Storing: Let the Steak Queso Rice cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Reheating: Reheat the Steak Queso Rice in the microwave or on the stovetop. If reheating in the microwave, add a splash of milk or water to prevent it from drying out. If reheating on the stovetop, add a little milk or broth and stir frequently until heated through.
• Freezing: While you *can* freeze it, the texture of the queso may change slightly. If you do freeze it, let it thaw completely in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers! Here are some frequently asked questions about making Steak Queso Rice:

• Can I use pre-cooked rice? Absolutely! This is a great way to save time.
• Can I make this ahead of time? Yes, you can make the steak and queso ahead of time and store them separately in the refrigerator. Then, simply combine them with the rice when you’re ready to serve.
• Can I use a different type of milk? Yes, you can use any type of milk you like, such as almond milk, soy milk, or oat milk. However, keep in mind that the flavor may be slightly different.
• Can I add other spices? Of course! Feel free to experiment with different spices, such as smoked paprika, oregano, or even a pinch of cinnamon.
• What if my queso is too thick? Add a little more milk or broth to thin it out.
• What if my queso is too thin? Simmer it for a few more minutes to allow it to thicken.

Final Thoughts: Your Ticket to Queso Bliss

So there you have it – everything you need to create the most amazing Steak Queso Rice you’ve ever tasted! With its irresistible flavor, easy preparation, and endless possibilities for customization, this recipe is guaranteed to become a staple in your kitchen. Don’t be afraid to experiment, have fun, and make it your own. And remember, the most important ingredient is always love! Now go forth and conquer that queso!

Irresistible Steak Queso Rice

This Steak Queso Rice recipe combines tender steak, creamy queso, and fluffy rice for a comforting and flavorful dish. It’s quick and easy to make, perfect for busy weeknights and customizable with your favorite toppings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Tex-Mex

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound steak sirloin, flank, or skirt
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 8 ounces Velveeta cheese, cubed
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces cheddar cheese, shredded
• 2 cups cooked rice
• 1/4 cup chopped cilantro
• Diced tomatoes optional
• Sliced green onions optional
• Sour cream or Greek yogurt optional

Equipment

• large skillet
• mixing bowls
• whisk
• knife
• cutting board
• Measuring spoons
• Measuring cups
• Pot or rice cooker

Method

 

1. Slice the steak into thin strips against the grain.
2. In a bowl, combine the steak strips with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
3. Heat a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes, or until browned and cooked through. Be careful not to overcrowd the pan, or the steak will steam instead of sear. If necessary, cook in batches.
4. Remove the steak from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
7. Gradually whisk in the milk, making sure to break up any lumps.
8. Reduce the heat to low and add the Velveeta cheese, Monterey Jack cheese, and cheddar cheese. Stir continuously until the cheese is completely melted and the sauce is smooth.
9. Add the diced green chilies and stir to combine.
10. Add the cooked steak and rice to the queso sauce. Stir gently to combine, ensuring the steak and rice are evenly coated in the creamy queso.
11. Sprinkle with chopped cilantro.
12. Ladle the Steak Queso Rice into bowls and top with your favorite toppings.

Notes

Don’t overcook the roux. Use low heat when melting the cheese and stir constantly to prevent burning or separating. Adjust the consistency of the queso with milk or simmering. For extra flavor, add spices like cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave with a splash of milk or on the stovetop with broth, stirring frequently. You can substitute steak with ground beef, chicken, or pulled pork. Add vegetables like onions, peppers, corn, or beans. Use different cheeses for unique flavor combinations.