Prepare to meet your new weeknight dinner obsession: Steak & Queso Rice. This dish takes tender slices of steak, layers them over luscious tomato-cilantro infused rice, and crowns everything with a generous drizzle of creamy white queso. It’s the perfect harmony of savory, cheesy, and just a little bit spicy, making it both easy enough for a casual family meal and dazzling enough for a gathering of friends. Steak & Queso Rice is soulful, filling, and packed with flavors that pop; trust me, you’ll want to spoon up every last bite.

Steak & Queso Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Steak & Queso Rice starts with a handful of humble ingredients—each one bold in its role. From the aromatic rice base to the fire-kissed steak and shower of fresh cilantro, these components are the key to the dish’s unforgettable flavor and inviting color.

Long grain white rice: The light, fluffy grains separate beautifully and soak up all the saucy goodness.
Olive oil: Adds a gentle richness while toasting the rice for subtle nutty flavor.
Small onion, finely chopped: Sweet and aromatic, onion lays down the flavor foundation for the rice.
Minced garlic: Just a tablespoon brings irresistible heat and depth.
Chicken broth: Infuses the rice with savory, comforting flavor.
Tomato sauce: Lends color and a hint of tangy sweetness to the rice.
Salt: Because every bit of flavor pops when it’s perfectly seasoned.
Black pepper: For a just-right bit of background heat.
Ground cumin: Adds warmth and a whisper of smokiness for authentic depth.
Dried cilantro: Reinforces the fresh garnish, with an earthy, bright note in every bite.
Sirloin steak, sliced: The star of the show, juicy and just tender enough to melt in your mouth.
Butter: Helps the steak sear up beautifully golden and sumptuous.
Montreal steak spice: Your shortcut to complex, meaty flavor for that unmistakable steakhouse punch.
Pancho’s White Queso: Ultra-creamy cheese sauce that ties everything together.
Fresh cilantro, chopped: A sprinkle at the end for vibrant color and a fresh, herbal lift.
Flour tortillas: Perfect for scooping, wrapping, or soaking up all the goodness.

How to Make Steak & Queso Rice

Step 1: Rice Preparation

Start by warming olive oil in a large skillet over medium heat. Add your rice and keep it moving—it should turn beautifully golden as it toasts. This step unlocks deeper flavor that’ll weave through every grain. Next, stir in the onion and garlic; as they turn fragrant and translucent, you’ll know your base is ready.

Step 2: Cooking the Rice

Pour in the chicken broth and pour over the tomato sauce. Stir until everything looks brilliantly red and blended. Crank up the heat and let it bubble away for two furious minutes. Lower the heat, slap on a lid, and give it 20 minutes to simmer slowly, soaking up all that savory, tomato-infused broth until each grain is plump and tender.

Step 3: Steak Preparation

While your rice quietly does its thing, melt butter in another skillet over medium-high heat. Toss in the sliced sirloin, and season generously with Montreal steak spice. Sear the steak to your ideal doneness; the sizzling and fragrant aroma will fill your kitchen with anticipation. Once done, transfer the steak to a plate and resist nibbling (if you can!).

Step 4: Finalizing the Rice

Once the rice is done simmering, turn off the heat but let the skillet remain covered for 10 extra minutes. This rest makes the rice extra tender, allowing it to soak up every last drop of flavor. Fluff it gently with a fork—no mashing, please!

Step 5: Assembly and Service

To serve, spread the warm rice across a big, welcoming platter. Arrange the juicy slices of steak on top, and give the whole thing a lavish drizzle of Pancho’s White Queso. Finish with a shower of fresh cilantro. Warm tortillas on the side are the finishing touch—ready for scooping or wrapping as you like.

How to Serve Steak & Queso Rice

Garnishes

Don’t underestimate the power of garnishing Steak & Queso Rice! A handful of freshly chopped cilantro not only looks fresh and bright but also brings a clean, herbal lift that lightens each bite. For a little extra zing, you could add sliced green onions or a dash of your favorite hot sauce. And never forget those vivid, creamy streams of warm queso on top.

Side Dishes

While Steak & Queso Rice shines on its own, it pairs beautifully with cool sides like a crisp avocado salad, tangy pickled red onions, or even roasted corn with lime. Tortilla chips on the table encourage everyone to scoop up the cheesy rice and steak for a little extra crunch.

Creative Ways to Present

Try serving Steak & Queso Rice as a vibrant centerpiece at your next taco bar, where guests can layer in salsa, sliced jalapeños, or guacamole. Or, stuff it into burritos, roll it into enchiladas, or scoop it on mini-tostada shells for a show-stopping appetizer. The possibilities are as fun and varied as your group of eaters.

Make Ahead and Storage

Storing Leftovers

Any leftover Steak & Queso Rice is a dream to store! Spoon leftover rice and steak into airtight containers and keep them in the refrigerator for up to 3 days. Store the queso separately to prevent the rice from getting soggy, and keep those garnishes fresh until serving.

Freezing

If you want to freeze Steak & Queso Rice, let the rice and steak cool completely, then pack them in freezer-safe containers or zip-top bags (again, leaving the queso out). Frozen rice and steak will stay delicious for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

To revive the magic, reheat rice and steak gently in a skillet with a splash of chicken broth to keep everything moist and flavorful. Microwave works as well—cover the dish and heat in short bursts, stirring between each. Always warm the queso separately, then drizzle it on just before serving so everything tastes freshly made.

FAQs

Can I use a different cut of steak?

Absolutely! While sirloin is tender and flavorful, you can swap in ribeye, flank, or even skirt steak. Just slice thinly and adjust cooking time for the cut—each brings its own personality to your Steak & Queso Rice.

What if I can’t find Pancho’s White Queso?

No worries—you can use any good-quality store-bought queso blanco, or even make your own with Monterey Jack and a splash of cream for meltiness. The key is a smooth, dreamy cheese sauce that you love.

Can I make Steak & Queso Rice vegetarian?

Definitely! Swap the steak for seared portobello mushrooms or roasted cauliflower, and use vegetable broth instead of chicken. You’ll still get that crave-worthy combination of hearty rice and melty cheese.

How spicy is Steak & Queso Rice?

The base recipe is pretty family-friendly, but you can always amp up the heat with more steak spice, diced jalapeños, or a sprinkle of crushed red pepper. On the flip side, keep it mild by using less seasoning or a gentle queso.

What’s the best way to keep tortillas warm?

Wrap your stack of flour tortillas in foil and warm them in the oven, or microwave them under a damp towel just before serving. This way, no one’s fighting over the last warm tortilla—they’re all beautifully soft and ready for action.

Final Thoughts

There’s just something irresistible about a generous platter of Steak & Queso Rice—it turns any regular meal into an occasion. Whether you’re serving a hungry family or bringing friends together, this dish promises big flavor and pure comfort. Go ahead, give it a try: your kitchen will smell incredible and your table will thank you!