Steak Queso Rice: The Ultimate Guide to Making It Perfectly

Steak Queso Rice: Prepare to be amazed! Imagine tender, juicy steak mingling with creamy, cheesy queso, all nestled in a bed of perfectly cooked rice. This isn’t just a meal; it’s an experience, a flavor explosion that will leave you craving more. I’m so excited to share this recipe with you!

While the exact origins of Steak Queso Rice are a bit hazy, the concept draws inspiration from the vibrant flavors of Tex-Mex cuisine. Think sizzling fajitas meeting comforting rice bowls, all elevated with the irresistible allure of queso. Queso itself, a beloved cheese dip, has roots in northern Mexico, where cheese-based sauces have been enjoyed for centuries. It’s no wonder this combination is a crowd-pleaser!

What makes this dish so irresistible? It’s the perfect balance of textures and tastes. The savory steak, the smooth, cheesy queso, and the fluffy rice create a symphony of sensations in your mouth. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, like pico de gallo, sour cream, or guacamole. And let’s be honest, who can resist the allure of melted cheese? This Steak Queso Rice is quick, easy, and satisfying – the perfect weeknight dinner or a fun dish to share with friends and family. Get ready to dig in!

this Recipe

Ingredients:

• For the Steak:
• 1.5 lbs Sirloin Steak, cut into ½-inch cubes
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• ½ teaspoon Chili Powder
• ½ teaspoon Cumin
• Salt and Black Pepper to taste
• For the Queso:
• 4 tablespoons Butter
• 4 tablespoons All-Purpose Flour
• 3 cups Milk (whole milk preferred)
• 8 oz Velveeta Cheese, cubed
• 4 oz Monterey Jack Cheese, shredded
• 4 oz Pepper Jack Cheese, shredded
• 1 (4 oz) can Diced Green Chiles, undrained
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• Salt and Black Pepper to taste
• For the Rice:
• 2 tablespoons Olive Oil
• 1 cup Long Grain White Rice, rinsed
• 2 cups Chicken Broth
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Cumin
• Salt and Black Pepper to taste
• For Assembly:
• 12 (8-inch) Flour Tortillas
• Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro

Preparing the Steak:

1. First, let’s get that steak ready! In a medium bowl, combine the cubed sirloin steak with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper. Make sure the steak is evenly coated with all those delicious spices. I like to use my hands for this, but you can use a spoon if you prefer.
2. Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the seasoned steak in a single layer. You might need to do this in batches to avoid overcrowding the pan, which can steam the steak instead of searing it.
3. Sear the steak for about 2-3 minutes per side, or until it’s nicely browned and cooked to your desired level of doneness. I prefer mine medium-rare, but cook it longer if you like it more well-done. Remember, the steak will continue to cook slightly as it rests.
4. Remove the steak from the skillet and set it aside. Cover it loosely with foil to keep it warm while you prepare the queso and rice. This also allows the juices to redistribute, resulting in a more tender and flavorful steak.

Making the Queso:

1. Now, let’s move on to the star of the show: the queso! In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the queso.
2. Slowly whisk in the milk, making sure to break up any lumps that may form. Continue whisking until the mixture is smooth and starts to thicken slightly. This usually takes about 5-7 minutes.
3. Reduce the heat to low and add the Velveeta cheese, Monterey Jack cheese, and Pepper Jack cheese. Stir constantly until all the cheese is melted and the queso is smooth and creamy. Be patient, as this may take a few minutes.
4. Stir in the diced green chiles, garlic powder, onion powder, salt, and pepper. Taste and adjust the seasonings as needed. If you want a spicier queso, you can add a pinch of cayenne pepper or a dash of hot sauce.
5. Keep the queso warm over low heat, stirring occasionally to prevent it from sticking to the bottom of the saucepan. If it gets too thick, you can add a splash of milk to thin it out.

Cooking the Rice:

1. Time to get the rice going! In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook for about 2-3 minutes, stirring constantly, until the rice is lightly toasted. This helps to enhance the flavor of the rice.
2. Pour in the chicken broth and add the garlic powder, onion powder, cumin, salt, and pepper. Bring the mixture to a boil.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time, as it will release steam and affect the cooking process.
4. Remove the saucepan from the heat and let the rice stand, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy.
5. Fluff the rice with a fork before serving.

Assembling the Steak Queso Rice Quesadillas:

1. Now for the fun part: assembling the quesadillas! Lay out a flour tortilla on a flat surface.
2. Spread a generous layer of the cooked rice evenly over half of the tortilla.
3. Top the rice with a layer of the cooked steak. Don’t be shy – load it up!
4. Spoon a generous amount of the warm queso over the steak. Make sure to cover all the steak and rice with that cheesy goodness.
5. Fold the other half of the tortilla over the filling to create a half-moon shape.
6. Heat a large skillet or griddle over medium heat. You can lightly grease the skillet with cooking spray or a little bit of olive oil, but it’s not always necessary.
7. Carefully place the quesadilla in the hot skillet and cook for about 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey.
8. Remove the quesadilla from the skillet and let it cool slightly before cutting it into wedges.
9. Repeat the process with the remaining tortillas, rice, steak, and queso.
10. Serve the steak queso rice quesadillas immediately with your favorite toppings, such as sour cream, guacamole, salsa, and chopped cilantro. Enjoy!

Conclusion:

This Steak Queso Rice recipe is more than just a meal; it’s an experience! From the tender, perfectly seasoned steak to the creamy, cheesy queso and the fluffy, flavorful rice, every bite is a symphony of textures and tastes that will leave you craving more. I truly believe this dish is a must-try for anyone looking to elevate their weeknight dinners or impress guests with a restaurant-quality meal made right in their own kitchen.

Why is it a must-try? Because it’s incredibly versatile, satisfying, and surprisingly easy to make. You don’t need to be a professional chef to whip up this masterpiece. The instructions are straightforward, and the ingredients are readily available. Plus, the combination of protein, carbs, and cheesy goodness makes it a complete and balanced meal that will keep you full and energized for hours. Forget boring leftovers; you’ll be fighting over who gets the last spoonful of this deliciousness!

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. For a spicier kick, add a pinch of cayenne pepper to the queso or incorporate some diced jalapeños into the rice. If you’re looking for a lighter option, try using brown rice instead of white rice or adding some grilled vegetables like bell peppers and onions. This Steak Queso Rice is also fantastic served with a dollop of sour cream, a sprinkle of fresh cilantro, or a side of guacamole. You could even turn it into a burrito bowl by adding black beans, corn, and your favorite salsa. The possibilities are endless!

Consider serving this dish as part of a larger Mexican-themed feast. Pair it with some homemade tortilla chips and salsa, a refreshing margarita, and maybe even some churros for dessert. It’s the perfect way to celebrate a special occasion or simply enjoy a fun and festive meal with family and friends. Alternatively, this recipe is equally satisfying as a standalone dish. It’s quick enough for a weeknight dinner but impressive enough for a weekend gathering.

I’m so excited for you to try this recipe and experience the magic of Steak Queso Rice for yourself. I’ve poured my heart and soul into perfecting this dish, and I’m confident that you’ll love it as much as I do. Don’t be afraid to experiment with different ingredients and variations to make it your own. Cooking should be fun and creative, so let your imagination run wild!

Once you’ve made this recipe, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. So go ahead, give this recipe a try, and let me know what you think. Happy cooking! I can’t wait to see what culinary masterpieces you create!