Introduction to Steak & Queso Rice
Hey there, fellow food lovers! If you’re anything like me, some days are just a whirlwind. School pick-ups, deadlines, and dinner prep can feel like juggling flaming torches. That’s where my delicious Steak & Queso Rice comes to the rescue! This delightful dish is not only quick to put together but also a surefire way to impress your loved ones. The combination of seasoned steak, fluffy rice, and rich queso sauce creates a comforting meal that will make your family’s taste buds dance with joy. Let’s dive into this easy yet satisfying recipe!
Why You’ll Love This Steak & Queso Rice
This Steak & Queso Rice is everything busy moms and professionals crave. It comes together in just about 50 minutes, making it perfect for a hectic weeknight dinner. The flavors are so comforting and satisfying, you’ll think you’re dining at a fancy restaurant. Plus, the melty, cheesy goodness pairs perfectly with tender steak and seasoned rice, which means you won’t be hearing any complaints from the picky eaters in your life!
Ingredients for Steak & Queso Rice
Let’s gather the ingredients for our mouthwatering Steak & Queso Rice! Each component plays a key role in making this dish oh-so-delicious. Here’s what you’ll need:
- Flank or Sirloin Steak: Choose a tender cut for juicy results. Both flank and sirloin are great options!
- Paprika: This spice adds a lovely smoky flavor and vibrant color to the steak.
- Salt and Pepper: Essential for seasoning, adjusting to your taste brings out the best flavors.
- Ground Cumin: A pinch of warmth and earthiness, cumin works wonders in the queso sauce.
- Olive Oil: Use it for cooking the steak and rice. It’s heart-healthy and adds richness.
- Garlic Powder: A sprinkle infuses a savory depth to both the steak and the rice.
- Whole Milk: This helps create that creamy queso sauce we all love.
- Cheddar Cheese: Shredded cheddar gives a delightful melty texture to the sauce.
- Butter: A touch of butter enriches the flavor of the queso sauce.
- Chili Powder: Add a bit of heat – adjust according to your preference!
- Garlic Cloves: Fresh garlic brings a bold and aromatic flavor to the dish.
- Monterey Jack Cheese: This creamy cheese melts beautifully, making the queso absolutely dreamy.
- Broth or Water: Use broth for extra flavor; water works fine if you’re in a pinch.
- Long-Grain White Rice: Perfectly fluffy, this rice serves as the base of the dish.
- Cilantro, Lime, Avocado, and Jalapeños: These are optional garnishes that add freshness, creaminess, and a zing of flavor!
Don’t worry if you can’t find a specific ingredient; substitutions are totally okay! For example, low-fat cheese can lighten up the dish if you prefer. Exact measurements are listed at the end of the article, making it easy to print out for your kitchen adventures!
How to Make Steak & Queso Rice
Now, let’s roll up our sleeves and get cooking! Making Steak & Queso Rice is a fun process that results in an incredible dish. Follow these simple steps that I promise are easy and enjoyable!
Preparing the Queso Sauce
Start by grabbing the skillet you used for the steak. Melt some butter over medium heat, letting it sizzle lightly. Toss in the minced garlic and let it cook for about a minute, until it becomes fragrant. Next, slowly stir in the whole milk, bringing it to a gentle simmer. This is where the magic begins!
Once the milk is warm, add in your shredded cheddar and Monterey Jack cheese. Stir constantly, adding a handful at a time. Allow each handful to melt completely before adding more cheese. This ensures you’ll have a creamy queso sauce without lumps. Season with cumin, chili powder, salt, and pepper to taste, and set it aside. It should be warm and ready to drench your Steak & Queso Rice!
Cooking the Rice
Let’s move on to the rice, which is the heart of this dish! Begin by washing the rice under cold water to rinse off any extra starch, ensuring each grain stays fluffy. In a separate pot, heat some olive oil over medium heat, then stir in your rice along with a sprinkle of garlic powder. Toast the rice lightly for a couple of minutes – it smells divine!
Now it’s time to add your broth (or water if that’s what you have on hand). Bring it to a boil, cover the pot, and let it simmer on low for about 18-20 minutes. Be patient! You’ll want the rice to be soft and each grain distinct.
Preparing the Steak
While the rice is simmering, let’s turn our attention to the steak. Once it’s cooked, dry it off with paper towels to remove excess moisture. This will help to achieve a nice, crispy sear. Rub a bit of olive oil all over the steak and sprinkle paprika, cumin, garlic powder, salt, and pepper over both sides. Don’t be shy; press those spices into the meat. This flavor is key!
Heat a large skillet over high heat until it’s smoking hot. Carefully place your seasoned steak in the skillet. Cook it for about 4-5 minutes on each side, depending on your desired doneness. When ready, take it off the heat and let it rest for 5-10 minutes for mouth-watering juiciness.
Combining Ingredients
Now that everything is nearly ready, it’s time to bring it all together. Slice the rested steak into thin strips, working against the grain to keep it tender. Grab your serving plates and pile a generous amount of fluffy rice on each one. Top with the juicy steak strips, and don’t forget to drizzle that glorious warm queso sauce over everything.
For a fun touch, sprinkle some fresh cilantro on top, add a few jalapeños for heat, and throw in slices of creamy avocado. A squeeze of lime lifts the entire dish. You’re all set! Serve it hot and prepare for the compliments to roll in.
Tips for Success
- Let the steak rest after cooking for juiciness.
- Adjust spices to match your family’s taste preferences.
- Use a meat thermometer for perfect doneness every time.
- Try letting the rice sit covered for a few minutes after cooking – it helps absorb any remaining moisture.
- Mix in some veggies like bell peppers for extra color and crunch.
Equipment Needed
- Large Skillet: A non-stick or cast iron skillet works great.
- Pot: Any medium-sized pot for cooking the rice will do.
- Meat Thermometer: Helpful for checking steak doneness; you can skip it if you’re a pro.
- Cutting Board: Essential for slicing that juicy steak.
- Sharp Knife: A good knife makes all the difference in preparation.
Variations for Steak & Queso Rice
- Switch the Protein: Try chicken, shrimp, or even tofu for a delightful twist!
- Spice it Up: Add some diced jalapeños or a splash of hot sauce to your queso for an extra kick.
- Make it Veggie: For a vegetarian version, replace the steak with sautéed mushrooms or grilled veggies.
- Load it Up: Add black beans or corn into the rice for added flavor and nutrition.
- Experiment with Cheese: Use pepper jack or a blend of cheeses for a flavor explosion!
- Try Whole Grains: Substitute white rice with brown rice or quinoa for a healthier option.
Serving Suggestions for Steak & Queso Rice
- Pair it with a side of grilled vegetables for a colorful plate!
- Serve with a refreshing salad to balance the richness.
- A chilled glass of iced tea or a light beer complements the dish beautifully.
- For presentation, arrange steak strips over the rice and drizzle with queso elegantly.
FAQs about Steak & Queso Rice
Curious about our favorite Steak & Queso Rice? You’re not alone! Below are some common questions I’ve come across, and I’m here to help!
What type of steak is best for Steak & Queso Rice?
Flank or sirloin steak works wonderfully for this recipe. Both cuts are flavorful and tender, ensuring a delicious result. If you’re craving a different cut, just aim for something that’s tender and good for quick cooking!
Can I make this dish ahead of time?
Absolutely! You can cook the steak and rice in advance and store them separately. Then, when you’re ready to eat, just reheat everything and prepare the queso sauce. It saves time on busy nights!
What can I substitute for the cheese in Steak & Queso Rice?
If you’re looking for a lighter option, low-fat cheese works well! Alternatively, you could use nutritional yeast for a dairy-free twist or different kinds of melty cheese such as pepper jack for added spice!
How can I adjust the spice levels?
To suit your family’s taste, simply adjust the amount of chili powder or add diced jalapeños. If you prefer milder flavors, leave the spicy ingredients out or reduce the quantities. Make it your own!
Could I use brown rice instead of white rice?
Definitely! Brown rice is a great substitute if you’re looking for something healthier. Just keep in mind that the cooking time may increase, so be sure to check the package instructions!
Final Thoughts
Cooking Steak & Queso Rice is not just about creating a meal; it’s about bringing everyone together at the dinner table. As the rich aroma fills your kitchen, the anticipation grows, and those first bites become unforgettable moments. This dish is perfect for winding down after a busy day or impressing friends at a cozy gathering. It wraps you in warmth, comfort, and deliciousness with every forkful! I can’t wait for you to make it and savor the joy it brings to your family. Let’s celebrate home-cooked goodness together—one plate at a time!
Print
Steak & Queso Rice
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet and stovetop
- Cuisine: Mexican-American
- Diet: Low Calorie
Description
Steak & Queso Rice is a delightful and hearty main course that combines seasoned steak, fluffy rice, and rich queso sauce for a mouthwatering meal.
Ingredients
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- A sprinkle of salt and pepper, to your taste
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1½ cups whole milk
- A pinch of salt and pepper, to your liking
- ½ tsp ground cumin
- 2 cups cheddar cheese, shredded
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, chopped finely
- 1 cup Monterey Jack cheese, shredded
- 2 cups broth (or water if you prefer)
- A bit of salt, as needed
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- Fresh cilantro, chopped (optional garnish)
- Wedges of lime (optional garnish)
- Slices of avocado (optional garnish)
- Cut jalapeños (optional garnish)
Instructions
- Grab the skillet you used for the steak and melt butter over medium heat. Toss in the minced garlic, letting it cook until fragrant, about a minute. Stir in the milk, bringing it to a light simmer.
- Wash the rice under cold water to rinse off the extra starch. Heat some olive oil in a pot, then stir in your rice and garlic powder to coat it well. Let the grains toast lightly for a couple of minutes before adding the broth or water. Bring it to a boil, cover the pot, and simmer on low for 18-20 minutes until soft.
- After cooking, put the steak on a board and let it sit for 5-10 minutes so the juices don’t run out when cutting. Slice it into thin strips across the grain to keep it tender.
- Dry off the steak with paper towels and rub it with a little olive oil. Sprinkle the paprika, cumin, garlic powder, salt, and pepper over both sides, pressing it into the meat.
- Slowly stir in the shredded cheeses, adding a handful at a time. Let it melt completely before adding the next. Keep stirring until smooth, then season with cumin, chili powder, salt, and pepper to taste.
- Heat a large skillet until very hot, then cook your seasoned steak for 4-5 minutes on each side, depending on how thick it is and your preferred doneness.
- Pile some rice onto each plate, add your steak strips, and drizzle warm, cheesy queso sauce over everything. Serve it up hot while the sauce is melty and the steak is warm.
- Toss on fresh cilantro, some jalapeños for heat, avocado slices for creaminess, and lime for a zesty pop.
Notes
- Make sure the steak rests after cooking to keep it juicy.
- Feel free to adjust the spices based on your preference.
- Use low-fat cheese if you’re looking for a lighter version.
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 6g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg
