What is steak queso rice made of?

Steak queso rice is made with bite-sized steak pieces, cooked white rice, and a creamy homemade queso sauce. The recipe typically includes chili powder, garlic, shredded cheddar or Monterey Jack cheese, and sour cream for richness. Some versions also feature sautéed onions, jalapeños, or bell peppers for added texture and spice.

Is steak queso rice authentic Mexican food?

While inspired by Mexican flavors, steak queso rice is more of a Tex-Mex fusion. It combines American-style cheese sauce with classic ingredients like rice, seasoned steak, and spices commonly used in Mexican cuisine. It’s not traditional Mexican, but it does offer familiar flavors in a cozy, Americanized way.

How do you make steak queso rice easily?

To make steak queso rice, start by searing seasoned steak in a hot pan. Remove it, then sauté onions and garlic. Create a queso base by adding flour, milk, and shredded cheese. Stir in sour cream, fold in the rice, and return the steak. In under 40 minutes, you’ll have a creamy, flavorful one-skillet dinner.

Can you use different cheeses in steak queso rice?

Absolutely. While cheddar and Monterey Jack are popular, you can experiment with Pepper Jack, mozzarella, or even Velveeta for extra meltiness. Just avoid pre-shredded cheese with anti-caking agents, as it may affect the sauce texture. Choose cheese based on how creamy or sharp you want the final dish to be.

Steak Queso Rice Recipe: Easy, Bold & Ready in 5 Steps

Description

This creamy, cheesy steak queso rice is packed with bold Tex-Mex flavor and comes together quickly in one skillet. Perfect for weeknight dinners, meal prep, or comfort food cravings .

Ingredients

Scale

1 ½ lbs flank steak or sirloin, cubed
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
2 cups cooked white rice
1 tbsp butter
1 small onion, chopped
1 jalapeño, minced (optional)
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup milk
1 ½ cups shredded cheddar cheese (or Monterey Jack blend)
¼ cup sour cream
Fresh cilantro and diced tomatoes (for garnish)

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Instructions

Season the steak with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet and sear the steak until browned on both sides. Remove and set aside.
In the same skillet, melt butter and sauté chopped onion and jalapeño until soft.
Add minced garlic and cook for 30 seconds, then sprinkle in the flour and stir for 1 minute.
Slowly whisk in the milk and simmer until slightly thickened.
Stir in shredded cheese until fully melted, then mix in sour cream until smooth.
Add cooked rice and return the steak to the pan. Mix until fully coated in the queso sauce and heated through.
Serve hot with garnishes like cilantro and tomatoes. Enjoy!

Notes

Use day-old rice for better texture.
Omit jalapeño for a kid-friendly version.
Reheat gently with a splash of milk to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: salad
Method: Stovetop
Cuisine: American

Nutrition

Calories: 620
Sugar: 4g
Sodium: 520mg
Fat: 32g
Saturated Fat: 14g
Carbohydrates: 48g
Fiber: 2g
Protein: 37g