Name: Steak and Queso Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb sirloin steak; 1 cup queso cheese (Monterey Jack or cheddar); 1 cup cooked long-grain white rice; 1 medium onion, diced; 1 bell pepper, diced (any color); 2 cloves garlic, minced; 1 tsp paprika; 1 tsp cumin; 1 tsp chili powder; 2 tbsp olive oil; Salt and pepper, to taste; Optional toppings: chopped cilantro, sour cream, sliced avocado

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Steak and Queso Rice is one of those recipes that instantly becomes a go-to favorite in my kitchen. Juicy, seared sirloin paired with creamy, spiced queso rice creates a dish that feels indulgent and comforting, yet still easy enough for a weeknight dinner. It’s colorful, flavorful, and loaded with protein, cheese, and just the right amount of heat.

Why You’ll Love This Recipe

I love how this dish brings together bold flavor and creamy texture in a way that’s both satisfying and family-friendly. The spices give it that Tex-Mex kick, the queso makes it luxuriously cheesy, and the seared steak takes it to the next level. Plus, it all comes together in about 35 minutes, making it perfect for busy nights when I still want something hearty and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb sirloin steak
1 cup queso cheese (Monterey Jack or cheddar)
1 cup long-grain white rice (cooked)
1 medium onion, diced
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 bell pepper, diced (any color)
2 tbsp olive oil
Salt and pepper to taste

Directions

Prep the Ingredients:
I start by dicing the onion and bell pepper and mincing the garlic so everything is ready to go.
Cook the Steak:
In a large skillet, I heat the olive oil over medium-high heat. I season the sirloin steak with salt and pepper, then sear it for 4–5 minutes per side until nicely browned. I remove it from the pan and let it rest while I prepare the rest of the dish.
Sauté the Veggies:
In the same skillet, I add the diced onion and bell pepper. I cook them for about 3–4 minutes until softened, then stir in the garlic and cook for 1 more minute.
Spice and Combine:
I add the cooked rice to the skillet, then sprinkle in paprika, cumin, chili powder, and a little more salt and pepper. I stir everything together and let it heat through.
Add the Queso:
I slowly stir in the queso cheese, letting it melt and coat the rice in a creamy, cheesy sauce.
Slice the Steak and Finish:
I slice the rested steak thinly and add it to the skillet. I gently stir it into the queso rice until everything is well combined and heated through.
Serve:
I serve it hot, topped with optional garnishes like chopped fresh cilantro, a dollop of sour cream, or slices of avocado.

Servings and timing

This recipe serves 4 people and takes about 35 minutes total to prepare, including cooking and resting time. It’s perfect for a hearty dinner or a casual dinner party.

Variations

I sometimes add black beans or corn for extra texture and color.
For a spicier version, I stir in diced jalapeños or a dash of hot sauce with the spices.
If I’m short on time, I use pre-cooked steak or leftover grilled meat.
I’ve swapped the rice for cauliflower rice to make it low-carb and it works beautifully.
When I want it extra cheesy, I add a handful of shredded cheddar along with the queso.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. I reheat it on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen up the cheese sauce. It also makes great lunch portions the next day.

FAQs

Can I use another cut of steak?

Yes, I’ve used flank, skirt, and even ribeye. As long as it’s tender and well-seared, it’ll work perfectly.

Can I use store-bought queso?

Absolutely. I’ve used both homemade and store-bought queso, and both give great results. Just make sure it’s a thick, creamy queso that melts well.

What kind of rice works best?

I use long-grain white rice for its fluffiness, but jasmine or even brown rice works just as well. I just make sure it’s cooked and fluffed before adding it in.

Can I make this vegetarian?

Yes! I swap the steak for sautéed mushrooms or black beans, and it still delivers amazing flavor with that cheesy goodness.

What can I serve with this?

It’s a full meal on its own, but I sometimes serve it with tortilla chips, a green salad, or a side of guacamole for a complete spread.

Conclusion

Steak and Queso Rice is one of those dishes I make when I want comfort food with big flavor and easy cleanup. It’s rich, satisfying, and flexible enough to make my own with whatever I have on hand. Whether I’m serving it to my family or guests, it always gets rave reviews—and there are rarely any leftovers.