Go Back
–+ servings
Steak Queso Rice

Irresistibly Cheesy Steak Queso Rice in 25 Minutes!

This Steak Queso Rice is a quick dinner solution, combining succulent steak, fluffy rice, and creamy queso for a crowd-pleasing meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound skirt steak or flank steak Choose skirt steak for tenderness or flank steak for a leaner option.
  • 2 teaspoons olive oil Helps achieve a lovely sear on the steak.
  • 1 teaspoon garlic powder Adds a rich, savory aroma.
  • 1 teaspoon smoked paprika Gives depth to the dish.
  • 1 teaspoon salt Essential for flavor.
  • ½ teaspoon black pepper Adds gentle heat.
For the Rice
  • 2 cups cooked white jasmine rice Fluffy and fragrant.
For the Queso
  • 1 cup queso cheese sauce Use homemade or store-bought.
For Garnishing
  • 2 tablespoons chopped fresh cilantro Adds color and freshness.
  • 1 wedge lime Optional for added zest.

Equipment

  • Cast Iron Skillet
  • Pot
  • Small Saucepan
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Cook the rice according to package directions. Usually involves rinsing, boiling, covering, and simmering for about 15 minutes.
  2. Pat the steak dry and rub with olive oil, garlic powder, smoked paprika, salt, and black pepper. Rest at room temperature for 15 minutes.
  3. Heat the skillet over medium-high heat and sear the steak for 3-4 minutes on each side for medium-rare. Let it rest for 5 minutes.
  4. Slice the steak thinly against the grain after resting.
  5. Warm the queso cheese sauce in a small saucepan over low heat until smooth.
  6. Assemble by placing jasmine rice in bowls, topping with sliced steak, and drizzling with queso.
  7. Garnish with cilantro and lime before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 650mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, portion the rice and steak separately.

Tried this recipe?

Let us know how it was!