Steak and Queso Rice Recipe

If you’re craving something hearty, comforting, and a little bit special, you’re going to love this Steak and Queso Rice Recipe. I absolutely love how this dish brings together tender steak, creamy queso, and flavorful rice that’s packed with spices and rich tomato goodness. When I first tried this combo, it quickly became a favorite for weeknight dinners because it feels like a treat but still comes together in under an hour. Stick with me — I promise you’ll be making this again and again!

this Recipe

Ingredients You’ll Need

I love how each ingredient in this Steak and Queso Rice Recipe plays its part — the basmati gives a fluffy, aromatic base, the crushed tomatoes add a subtle tangy backdrop, and the Montreal steak seasoning brings that perfect punch to the meat. A few pantry staples and fresh aromatics round it all out.

• Basmati Rice: Its fragrance and fluffy texture make it ideal here, but other long-grain varieties work too.
• Chicken Broth: For deeper flavor than plain water — I always recommend broth if you have it handy.
• Chicken Bouillon Cube: Adds a concentrated boost of savory goodness.
• Crushed Tomatoes: They give just the right balance of acidity and moisture to the rice. You can swap diced or sauce if that’s what you have.
• Garlic: Minced fresh is best for aroma and flavor punch; don’t skip it!
• Onion: Optional but it brings sweetness and depth; I like it finely chopped so it melts into the rice.
• Paprika: Adds warmth and a little smoky hint.
• Cumin: Earthy and aromatic — it pairs beautifully with the paprika.
• Salt and Pepper: To taste — always good to season as you go.
• Olive Oil: For sautéing and to keep things rich without heaviness.
• Sirloin Steak: Cut into thin strips for quick, even cooking.
• Butter: Just a bit to give that wonderful steak sear and richness.
• Montreal Steak Seasoning: A flavorful seasoning blend that elevates the meat without fuss.
• White Queso: The star topping — creamy, melty, and perfect with steak and rice.
• Fresh Cilantro: For garnish — adds freshness and a lovely color contrast.
• Flour Tortillas (Optional): Great on the side to scoop up bites or wrap it all together.

Variations

I love keeping this Steak and Queso Rice Recipe adaptable because sometimes I want more heat, other times I want it milder, or maybe I’m cooking for vegetarians. Feel free to make this recipe your own — that’s how I got hooked on making it time and time again!

• Vegetarian Version: Swap out the sirloin steak for grilled veggies like zucchini, bell peppers, and mushrooms, or firm tofu – it makes a tasty meat-free meal.
• Different Rice Types: While basmati is my go-to, jasmine or long-grain white rice both work great to bring subtle variations in texture and aroma.
• Spicy Kick: Add sliced jalapeños or a sprinkle of chili flakes when sautéing garlic and onions for a nice heat boost.
• Cheese Swap: If you can’t find white queso, a melty Monterey Jack or mozzarella could do in a pinch.

How to Make Steak and Queso Rice Recipe

Step 1: Prep Your Rice and Aromatics

Start by rinsing the basmati rice under cold water until the water runs clear — this little trick is what I learned early on to keep the rice fluffy and prevent it from clumping together. Then, heat up your olive oil in a large skillet over medium heat and sauté the minced garlic and finely chopped onion. You’ll want to cook it just until the onion turns translucent and the garlic releases its irresistible aroma — about 2 to 3 minutes.

Step 2: Toast the Rice and Add Liquids

Add the rinsed rice to your skillet and stir it around for about 2 minutes to lightly toast it with the garlic and onion flavors. This step adds a subtle nuttiness that makes the rice more flavorful. Then, pour in the crushed tomatoes and chicken broth, crumble in the chicken bouillon cube, and sprinkle your paprika, cumin, salt, and pepper. Give it a good stir to combine everything well.

Step 3: Cook the Rice to Perfection

Bring the mixture up to a gentle boil, then reduce the heat to low and cover the skillet with a lid. Let it simmer for 18 to 20 minutes — the rice will soak up all those aromatic flavors and become perfectly tender. A quick tip: resist the urge to lift the lid during this time, so the steam stays trapped to cook the rice evenly.

Step 4: Season and Cook the Steak

While the rice is doing its thing, pat your sirloin steak strips dry and sprinkle Montreal steak seasoning evenly on all sides. Heat 1 tablespoon olive oil and 2 tablespoons butter in a separate skillet over medium-high heat. When it’s hot (but not smoking), add the steak strips. Cook them about 4 to 5 minutes per side for medium-rare — you’ll know it’s ready when you get a nice brown crust but the inside still feels tender.

Step 5: Assemble and Serve

Once the rice is done, take the skillet off the heat and let it sit covered for 5 minutes — this resting time lets the rice fluff up nicely. Fluff it with a fork, then pile the cooked steak strips on top. Now for the best part: drizzle generously with creamy white queso. Garnish it all with fresh cilantro and serve with warm flour tortillas on the side if you like. Trust me, this presentation wins hearts every time!

How to Serve Steak and Queso Rice Recipe

Garnishes

I always top my Steak and Queso Rice with fresh cilantro — it adds such a fresh, herbaceous pop that brightens the whole dish. If I’m feeling adventurous, a squeeze of fresh lime juice on top amps up the tang and balances the richness. Sometimes, I sprinkle a little chopped green onion for crunch too.

Side Dishes

For sides, I love pairing this recipe with simple things that don’t steal the spotlight, like a crisp green salad or roasted veggies. A side of black beans or refried beans can add heartiness if you want more protein or fiber. And, of course, those warm flour tortillas are amazing for wrapping everything up and scooping bites.

Creative Ways to Present

Once I made this for a casual dinner party, and I served the Steak and Queso Rice in small cast iron skillets right to the table — it kept it warm and made for a rustic, cozy vibe. You can also layer it in clear bowls or mason jars for a fun “deconstructed” look that shows off all the vibrant colors. It’s a real crowd-pleaser that feels special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually pack up leftovers in airtight containers and keep them in the fridge for up to 3 days. The flavors actually meld together nicely after sitting overnight, so it tastes even better the next day. Just be sure to keep the steak separate from the rice if you can, to prevent the meat from overcooking when reheated.

Freezing

Good news — this Steak and Queso Rice Recipe freezes really well! I portion it out into freezer-safe containers or heavy-duty bags, removing as much air as possible before sealing. It keeps for up to 2 months, which makes it a great meal prep option to have dinner ready on a busy night. Just thaw in the fridge overnight before reheating.

Reheating

I reheat leftovers by warming them gently in a skillet over medium heat, adding a splash of broth or water to keep things moist. You can also microwave it – just cover to trap steam and heat in short bursts to avoid drying out. I find reheating it slowly keeps the steak tender and the rice fluffy.

FAQs

Final Thoughts

I honestly can’t recommend this Steak and Queso Rice Recipe enough. It hits all the right notes for me — rich, comforting, and totally satisfying without feeling heavy. Plus, its flexibility means you can adjust it to your pantry, your family’s taste, or even your mood. I often find myself making it on chilly weeknights or when I want to impress guests with something a little different but fuss-free. Go ahead and give it a try, you’re going to love it just as much as I do!

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