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Steak Queso Rice

Tender steak and fluffy rice tossed in creamy queso cheese sauce with corn, tomatoes, and melted cheddar for an easy Tex-Mex dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound steak sirloin or flank steak, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt to taste
  • black pepper to taste
  • 2 cups cooked white rice day-old rice works best
  • 1 cup queso cheese sauce jarred or homemade
  • 1 cup shredded cheddar cheese sharp or mild
  • 1/2 cup diced tomatoes fresh or canned, well-drained
  • 1/4 cup red onion diced
  • 1/2 cup corn kernels frozen or canned, drained
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño sliced, optional

Equipment

  • Large skillet (12-inch)
  • wooden spoon or spatula
  • mixing bowl

Method
 

  1. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering but not smoking.
  2. Season steak pieces with chili powder, cumin, salt, and black pepper. Toss in a bowl to coat evenly.
  3. Add steak to the hot skillet in a single layer (don't overcrowd - cook in batches if needed). Let sit for 2-3 minutes without moving to develop a brown crust. Stir and cook for another 2-3 minutes until browned on most sides and cooked to desired doneness (4-6 minutes total for medium). If using leftover cooked steak, skip this step and add steak when adding rice.
  4. Reduce heat to medium. The pan will be hot from searing, and you don't want the rice to burn.
  5. Stir in cooked rice, diced tomatoes, corn, and red onion. Break up rice clumps and mix until vegetables are evenly distributed. Cook for 2-3 minutes, stirring occasionally, until everything is heated through.
  6. Pour queso cheese sauce over the rice mixture. Stir everything together until rice and steak are completely coated in queso. Continue stirring for 1-2 minutes until queso is hot and bubbly. Add a splash of milk if queso seems too thick.
  7. Sprinkle shredded cheddar cheese evenly over the top. Let sit without stirring for about 2 minutes so cheese melts into a gooey layer. For extra melty cheese, cover skillet with a lid for 1 minute.
  8. Remove from heat and garnish with fresh cilantro and jalapeño slices if using. Serve immediately while hot and cheese is still melted.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Queso sauce will thicken as it cools.
Reheating: Stovetop method is best - heat in a skillet over medium-low with a splash of milk, cream, or chicken broth, stirring frequently for 5-7 minutes. For microwave, add 1 tablespoon milk, cover with damp paper towel, heat on 50% power in 1-minute intervals.
Freezing: Can freeze for up to 2 months but texture changes - rice gets softer and cheese may separate. Thaw overnight in fridge before reheating. Only freeze if necessary.
Make Homemade Queso: Melt 8 oz Velveeta with 1/2 cup milk and 1 can drained Rotel tomatoes until smooth.
Substitutions: Use brown rice or cauliflower rice (drain excess moisture from cauliflower rice). Ground beef can replace steak (brown 1 lb, drain fat). Shredded rotisserie chicken works great. Pepper jack cheese adds spice.
Variations: Add 1 can drained black beans for extra protein and fiber. Use ground beef instead of steak for budget-friendly version. Make spicy with pepper jack cheese, jalapeños, and hot sauce. Serve taco bowl style with lettuce, sour cream, guacamole, and crushed chips on top.
Low-Carb: Replace rice with 4 cups cauliflower rice (cook separately and squeeze out moisture).
Tips: Use day-old rice - freshly cooked rice is too moist. Don't overcook steak - it continues cooking in the rice mixture. Need large 12-inch skillet for everything to fit. Add squeeze of lime juice at end for brightness. Layer cheese on top instead of stirring in for best presentation.