Steak Queso Rice

There’s something about tender, juicy steak draped in smooth, creamy queso over perfectly seasoned rice that turns a regular weeknight into something special. This high protein steak queso rice recipe delivers restaurant-quality flavor right in your own kitchen, and it’s easier to make than you might think. Perfect for families looking to add more protein to their dinners or anyone craving a hearty, satisfying meal that comes together in under an hour, this dish combines simple ingredients with smart techniques to create something truly memorable. The combination of savory seared steak, rich cheese sauce, and fluffy garlic rice creates a complete meal that checks all the boxes: filling, flavorful, and surprisingly straightforward.

Why You’ll Love This Steak Queso Rice

This dinner brings together everything you want in a weeknight meal without the usual fuss. The protein content is impressive, with about 35 grams per serving, making it ideal for active families or anyone watching their macros. What makes this recipe work so well is how the components complement each other. The savory, well-seasoned steak adds substance and flavor, while the creamy queso sauce ties everything together with its smooth, indulgent texture.

The timing works in your favor too. While the rice simmers away, you cook the steak and prepare the queso, so everything finishes around the same time. The whole meal comes together in about 45 minutes, which is doable even on busy evenings. Plus, the leftovers are fantastic and easily transform into tacos or burrito bowls the next day.

Ingredients for Steak Queso Rice

I always reach for flank or sirloin steak for this recipe because they deliver great flavor without breaking the budget. Choose a cut that’s about an inch thick so you can get a good sear without overcooking the center.

For the Steak:

• 450 g (1 lb) flank or sirloin steak
• 1 tbsp olive oil
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• salt and pepper to taste

For the Rice:

• 1 cup long-grain white rice
• 2 cups broth or water
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt as needed

For the Queso Sauce:

• 2 tbsp butter
• 2 garlic cloves, finely chopped
• 1½ cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• ½ tsp ground cumin
• salt and pepper to taste

Optional Garnishes:

• fresh cilantro, chopped
• lime wedges
• avocado slices
• sliced jalapeños

The cheese blend matters here. I use a combination of sharp cheddar and Monterey Jack because the cheddar brings bold flavor while the Jack melts beautifully smooth. Go for block cheese and shred it yourself rather than using pre-shredded. The anti-caking agents in bagged cheese can make your queso grainy instead of silky. For the rice, I stick with long-grain white rice because it stays fluffy and separate, creating the ideal texture for soaking up that queso. Whole milk is essential for the queso since lower-fat milk won’t give you that rich, creamy consistency you want.

How to Make Steak Queso Rice

Getting a great sear on the steak makes all the difference in this recipe. Start with a completely dry surface and a screaming hot pan.

Prepare the Steak

Pat your steak completely dry with paper towels. Any moisture will prevent proper browning. Rub the steak all over with olive oil, then season both sides generously with paprika, cumin, garlic powder, salt, and pepper. Heat your largest skillet over high heat until it’s very hot. Place the steak in the pan and let it sear undisturbed for 4-5 minutes, developing a deep brown crust. Flip once and cook the other side for another 4-5 minutes for medium-rare, or longer if you prefer it more done.

Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. When ready to serve, slice the steak thinly against the grain. Look for the direction the muscle fibers run and cut perpendicular to them. This breaks up the fibers and makes each bite more tender.

Cook the Rice

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice. Heat olive oil in a medium pot over medium heat. Add the rice and garlic powder, stirring to coat every grain with oil. Toast the rice for about 2 minutes until it smells fragrant. Pour in your broth or water and add a pinch of salt. Bring everything to a boil, then immediately reduce the heat to low, cover tightly, and simmer for 18-20 minutes. Don’t lift the lid during cooking. When done, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Make the Queso Sauce

Use the same skillet you cooked the steak in to capture all that flavor. Melt butter over medium heat, then add the chopped garlic. Cook just until fragrant, about 1 minute. Pour in the milk and bring it to a gentle simmer. Reduce the heat to low and gradually add the shredded cheeses, stirring constantly. Add the cheese in three or four additions, letting each batch melt completely before adding more. Once all the cheese has melted, stir in the chili powder, cumin, salt, and pepper. Keep the sauce warm over very low heat until ready to serve.

Assemble and Serve

Spoon a generous portion of garlic rice onto each plate. Arrange sliced steak over the rice, then ladle the warm queso sauce over everything. The sauce should pool around the rice and coat the steak beautifully. Finish with your choice of garnishes.

What to Serve with Steak Queso Rice

This dish is hearty enough to stand on its own, but a few complementary sides can round out the meal nicely.

Simple Green Salad: A crisp salad with lime vinaigrette cuts through the richness of the queso and adds fresh crunch. Romaine lettuce, cherry tomatoes, and sliced radishes work particularly well with the Mexican-inspired flavors.

Charred Street Corn: The sweetness of corn plays beautifully against the savory steak and spicy queso. Grill or char frozen corn in a hot skillet with a bit of butter and chili powder. For another Tex-Mex favorite, try the easy taco rice bowl for a lighter alternative.

Black Beans: Seasoned black beans add extra protein and fiber while complementing the Tex-Mex profile. Heat canned beans with cumin and garlic for a quick side.

Roasted Peppers and Onions: Sautéed bell peppers and onions bring color and sweetness to the plate. They also make great leftovers for fajitas later in the week.

Warm Tortillas: Soft flour or corn tortillas on the side let everyone build their own tacos or wrap up portions of the rice and steak. If you’re looking for more high-protein dinner ideas, check out high protein egg roll in a bowl for another quick weeknight option.

Fresh Pico de Gallo: The bright acidity and fresh tomato flavor of pico de gallo balance the richness of the cheese sauce perfectly.

Pro Tips & Variations

Make-Ahead Strategy: Cook the rice and slice the steak up to a day ahead. Store them separately in the fridge. Make the queso fresh when you’re ready to eat, as it doesn’t reheat quite as smoothly.

Flavor Boosts: Add a squeeze of fresh lime juice over the finished dish for brightness. A sprinkle of smoked paprika in the queso gives it deeper, more complex flavor. Stir fresh chopped cilantro into the rice right before serving.

Chicken Variation: Swap the steak for boneless, skinless chicken breasts or thighs. Pound them to even thickness before seasoning and cooking. For another creamy chicken dinner, try baked caesar chicken with creamy parmesan sauce.

Vegetarian Version: Replace the steak with thick slices of portobello mushrooms or extra-firm tofu. Season and sear them the same way you would the meat. Use vegetable broth for the rice.

Spice Level: Control the heat by adjusting the chili powder or adding diced jalapeños to the queso. For a milder version, skip the chili powder entirely and use only cumin for seasoning.

Different Rice Options: Brown rice or cauliflower rice work as substitutes, though cooking times will vary. Brown rice needs about 40-45 minutes, while cauliflower rice cooks in just 5-7 minutes. For more rice-based dinners, explore chicken and rice queso casserole.

Storage & Reheating Tips

I store the rice, steak, and queso in separate airtight containers in the refrigerator for up to three days. Keeping them separate prevents the rice from getting soggy and makes reheating easier.

For reheating, warm the rice in the microwave with a damp paper towel over it to add moisture back. Heat the steak gently in a covered skillet over medium-low heat or in the microwave for just 30-45 seconds. The queso needs gentle reheating over low heat on the stovetop. Add a splash of milk and stir constantly to bring back the creamy texture. If it seems grainy, whisk in a bit more milk until it smooths out.

This recipe doesn’t freeze particularly well due to the dairy in the queso, which can separate when frozen and thawed. The rice and steak freeze fine on their own if you want to prep those components ahead.

Common Questions

Can I use a different cut of steak? Absolutely. Ribeye, strip steak, or skirt steak all work beautifully. Just adjust the cooking time based on thickness. Tougher cuts like chuck need longer, slower cooking methods and aren’t ideal here.

What if my queso gets thick or grainy? If your queso thickens too much, whisk in milk a tablespoon at a time until you reach the desired consistency. Graininess usually comes from overheating or using pre-shredded cheese. Lower the heat and whisk in a bit of warm milk to smooth it out.

Can I make this with ground beef instead? Yes, brown one pound of ground beef with the same seasonings used for the steak. Drain excess fat before serving. The texture will be different but it’s still delicious and even quicker to prepare. You might also enjoy creamy beef and shells for another easy ground beef dinner.

How do I know when my steak is done? Use an instant-read thermometer. For medium-rare, aim for 130-135°F. Medium is 135-145°F. Remember the temperature will rise a few degrees as the steak rests.

Can I use jasmine or basmati rice? You can, though they’ll give you a slightly different texture and aroma. Follow the package directions for cooking times, which may differ from standard long-grain white rice.

This dinner brings together tender, well-seasoned steak with creamy queso and perfectly fluffy rice for a satisfying meal that doesn’t require hours in the kitchen. The high protein content makes it especially filling, and the flavors work together so well that even picky eaters tend to clean their plates. Give this a try the next time you want something more interesting than your usual weeknight rotation.

Steak Queso Rice

Tender seared steak with creamy queso sauce over fluffy garlic rice delivers a high-protein dinner ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 450 g flank or sirloin steak 1 lb
• 1 tbsp olive oil for steak
• 1 tsp paprika
• 2 tsp ground cumin for steak
• 1 tsp garlic powder for steak
• salt and pepper to taste for steak
• 1 cup long-grain white rice
• 2 cups broth or water
• 1 tbsp olive oil for rice
• 1 tsp garlic powder for rice
• salt as needed for rice
• 2 tbsp butter
• 2 cloves garlic finely chopped
• 1½ cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• ½ tsp ground cumin for queso
• salt and pepper to taste for queso
• fresh cilantro chopped, optional
• lime wedges optional
• avocado slices optional
• sliced jalapeños optional

Equipment

• large skillet
• Medium pot with lid
• cutting board
• sharp knife

Method

 

1. Pat steak completely dry with paper towels. Rub all over with 1 tablespoon olive oil and season both sides generously with paprika, cumin, garlic powder, salt, and pepper, pressing spices into the meat.
2. Heat a large skillet over high heat until very hot. Add steak and sear undisturbed for 4-5 minutes until a deep brown crust forms. Flip and cook the other side for 4-5 minutes for medium-rare, or longer for desired doneness.
3. Transfer steak to a cutting board and let rest for 5-10 minutes. Slice thinly against the grain when ready to serve.
4. Rinse rice under cold water until water runs clear. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add rice and 1 teaspoon garlic powder, stirring to coat. Toast for 2 minutes until fragrant.
5. Add broth or water and a pinch of salt to the rice. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid.
6. Remove rice from heat and let sit covered for 5 minutes, then fluff with a fork.
7. In the same skillet used for steak, melt butter over medium heat. Add chopped garlic and cook until fragrant, about 1 minute, being careful not to brown.
8. Pour milk into the skillet and bring to a gentle simmer. Reduce heat to low.
9. Gradually add shredded cheddar and Monterey Jack cheeses in three or four additions, stirring constantly and letting each batch melt completely before adding more.
10. Once all cheese has melted into a smooth sauce, stir in chili powder, ½ teaspoon cumin, salt, and pepper to taste. Keep warm over very low heat, stirring occasionally.
11. To serve, spoon garlic rice onto plates, top with sliced steak, and ladle warm queso sauce over everything. Add desired garnishes such as cilantro, lime wedges, avocado, and jalapeños.

Notes

Storage: Store rice, steak, and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat queso gently over low heat with a splash of milk, stirring constantly. Warm rice with a damp paper towel in the microwave. Heat steak gently to avoid overcooking.

Substitutions: Use chicken breast, chicken thighs, or portobello mushrooms instead of steak. Brown rice or cauliflower rice can replace white rice (adjust cooking times accordingly). For a milder version, reduce or omit chili powder.

Make-Ahead: Cook rice and steak up to 1 day ahead. Store separately and make queso fresh when ready to serve for best texture.

Leftovers: Transform leftovers into tacos, burrito bowls, or stuffed peppers. Add black beans or sautéed vegetables to bulk up the meal.