Steak and Queso Rice

This Steak and Queso Rice is my go to recipe when I want something hearty yet simple that feels just as special as going out to dinner. Fluffy seasoned rice forms the base, steak is cooked to tender perfection, and a cascade of creamy queso makes every bite rich and comforting. The finishing touch of cilantro adds freshness and color, making this a restaurant worthy meal that comes together with easy pantry ingredients.

I first made this trying to capture my favorite steak skillet from a local spot. It quickly became the meal my family requests when we want a cozy night in or to celebrate a little win.

Ingredients

• Long grain white rice: Creates a fluffy base and stays separate instead of clumpy. Choose rice with uncracked glossy grains
• Olive oil and butter: This combo adds both flavor and the right amount of creaminess when toasting and cooking. Stick with extra virgin olive oil and real unsalted butter
• Sirloin steak: Tender easy to slice and budget friendly. Look for deep red marbling when choosing your cut
• Montreal steak spice: Blend of salt garlic black pepper and other spices for quick depth
• Chicken broth: Instead of plain water gives the rice a richer base. Use low sodium so you can control the seasoning
• Tomato sauce: Layers in tanginess and color. Use one without added sugar if possible
• Panchos White Queso: Restaurant style cheese sauce for that creamy finish. Check labels for real dairy and minimal fillers
• Fresh cilantro: Provides an herbal pop and livens up the entire dish. Look for vibrant green stems and leaves that are not limp

Step-by-Step Instructions

Toast the Rice:

Heat olive oil in a large skillet over medium heat until it shimmers. Add the rice and stir constantly for around three minutes until the grains look lightly golden and you start smelling a nutty aroma. This prevents mushy rice and sets up a fluffy texture.

Create the Flavor Base:

Add chopped onion and minced garlic to the toasting rice. Keep the pan at medium low and stir for about five minutes. Cook until onions are translucent and the garlic becomes fragrant without browning. This builds foundational flavor into your rice.

Develop the Rice Mixture:

Pour in the chicken broth and tomato sauce. Season with salt pepper cumin and a bit of dried cilantro. Stir to combine then let the mixture come to a bubbling boil for two minutes. This step helps your rice start absorbing all the savory seasoning.

Perfect the Rice:

Lower the heat to its lowest setting and cover the skillet tightly. Let the rice simmer without stirring for twenty minutes. This steady heat cooks the rice through gently. After the timer goes off take it off the heat but leave the lid on for another ten minutes. The steam finishes off the rice beautifully.

Cook the Steak:

While your rice is resting melt butter in a separate skillet over medium high heat. Lay out the steak strips in a single layer and sprinkle with Montreal steak spice. Sear each side for two to three minutes until golden and just cooked. Work in batches if needed so the pan does not get crowded. Let the steak rest off the heat for a minute or two.

Assemble the Dish:

Fluff the finished rice carefully with a fork to separate the grains. Spread the rice on a platter or shallow bowl. Layer the cooked steak on top evenly. Heat the queso as package directs and pour generously over everything. Top with plenty of chopped fresh cilantro.

Pin

I will never forget when I first made this for my husband and accidentally used a fiery queso. He turned bright red with every bite but cleaned his plate anyway. Now I take care with the cheese but it remains a dish full of laughter and warmth around our table.

Storing Leftovers

For best results store steak and rice separately in airtight containers. Rice will stay fresh up to four days in the fridge. Steak is best eaten within two to three days. When reheating the rice add a splash of water before microwaving to keep it fluffy. Warm steak just until heated through to avoid overcooking. Always reheat queso gently on low or in short bursts and stir before pouring over the rest.

Ingredient Swaps and Customizations

You can easily vary the main elements. Change the sirloin for skirt steak ribeye or even thin sliced chicken thighs. If you are out of Montreal steak spice mix your own with salt black pepper garlic powder paprika and a tiny amount of coriander. Tomato sauce can be swapped for your favorite salsa or diced tomatoes. Mushrooms or other grilled vegetables make an excellent vegetarian stand in with their meaty texture.

Pin

How to Serve

Make this a Tex Mex feast by adding warm tortillas pico de gallo avocado slices or a simple black bean salad. Let everyone build their own plate for a casual fun dinner party vibe. This customizable spread is great when friends or family have different needs or tastes.

Brief History

Steak and rice dishes have deep roots in both American Southwest and Mexican cuisine where beef meets vibrant flavors and rice absorbs sauces and spices. Queso as a creamy topping brings a necessary richness and makes this a beloved comfort food across many family tables. The combination is all about enjoyment and sharing.

Recipe FAQs

→ How do I prevent the rice from burning while toasting it?

Stir the rice continuously over medium heat to ensure even browning and avoid burning, allowing the grains to develop a nutty aroma.

→ Can other cuts of steak be used instead of sirloin?

Yes, flank steak, ribeye, or filet mignon can substitute sirloin; adjust cooking times to suit the thickness and tenderness of the cut.

→ What can I use if I don't have Pancho’s White Queso?

Any creamy white cheese sauce or melted cheese dip works well as a substitute to bring richness and smooth texture.

→ Can this dish be prepared ahead of time?

Absolutely, cook the rice and steak separately, store in airtight containers, then gently reheat and combine just before serving.

→ How can I adjust the spice level to my preference?

Modify the amount of Montreal steak spice or add chili powder or hot sauce to increase heat according to taste.

→ Is a vegetarian version possible?

Yes, replace steak with grilled vegetables or plant-based proteins and swap chicken broth for vegetable broth for a flavorful meatless option.