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A delicious serving of Steak Queso Rice is displayed as the featured image for the recipe article.

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
Cook Time 30 minutes
Total Time 45 minutes
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.