Name: Steak Queso Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 cup long-grain white rice; 2 tbsp olive oil; 1 small onion, finely chopped (optional); 3 cloves garlic, minced; 2 cups chicken broth; 1/2 cup tomato sauce or crushed tomatoes; Salt and pepper, to taste; 1 tsp ground cumin; 1 tsp dried cilantro; 1 lb sirloin steak, cut into strips; 1 tbsp butter; 1 tbsp Montreal steak seasoning (or mix of paprika, garlic powder, and pepper); 1/2 cup white queso, warmed; Fresh cilantro, chopped (for garnish); Flour tortillas (optional, for serving)

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I made a flavorful Tex‑Mex comfort meal layering garlicky seasoned rice, seared sirloin steak, and creamy white queso—all topped with fresh cilantro and served with tortillas if I want.

Why You’ll Love This Recipe

I love this dish because it combines bold, cheesy queso and juicy steak with savorily seasoned rice—it feels indulgent yet it’s easy enough for a weeknight. I also appreciate how budget‑friendly it is, and how leftovers reheat beautifully.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• long‑grain white rice
• olive oil
• small onion, finely chopped (optional)
• garlic, minced
• chicken broth
• tomato sauce or crushed tomatoes
• salt and pepper
• ground cumin
• dried cilantro
• sirloin steak, cut into strips
• butter
• Montreal steak seasoning (or paprika/garlic‑pepper mix)
• white queso for drizzling
• fresh cilantro for garnish
• flour tortillas (optional)

directions

I rinse the rice until the water runs clear, then in a large skillet I heat olive oil over medium heat and toast the rice for about 2 minutes.
I add chopped onion and minced garlic and sauté until fragrant and translucent.
I pour in chicken broth and tomato sauce, then stir in salt, pepper, cumin, and dried cilantro. I bring everything to a boil, then reduce heat to low, cover and simmer for about 18–20 minutes, until the rice is tender and liquid is absorbed.
I turn off the heat, keep the skillet covered, and let it rest for 5–10 minutes to allow the rice to fluff up.
Meanwhile, I heat butter and a bit of oil in another skillet over medium‑high heat. I season the steak strips generously and sear them for about 4–5 minutes per side (depending on thickness) to desired doneness.
To serve, I fluff the rice, top it with the steak, drizzle warm white queso over it, and sprinkle chopped fresh cilantro. I offer flour tortillas on the side if I’m feeling extra.

Servings and timing

This dish serves about 4 people. Prep takes around 10 minutes, and cooking time for both the rice and steak is approximately 30 minutes. Overall, I usually have it ready in about 40 minutes.

Variations

I sometimes swap the sirloin steak for chicken, shrimp, or tofu.
For a vegetarian version, I use grilled vegetables instead of meat.
I’ve used jasmine, brown rice, or even cauliflower rice as alternatives.
To add heat, I toss in jalapeños or a pinch of chili flakes.
If I don’t have queso, I melt Monterey Jack with a splash of milk as a quick substitute.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat it in the microwave or on the stovetop, adding a splash of broth or water to keep the rice moist. If I’ve frozen portions (which last up to 2 months), I thaw them overnight in the fridge and reheat the same way. A fresh drizzle of queso helps bring back the creamy goodness.

FAQs

1. Can I use brown rice instead of white rice?

Yes—I’ve used brown rice before. It takes longer to cook and needs a bit more liquid, but it works well and adds a nuttier flavor.

2. What if I don't have Montreal steak seasoning?

I mix paprika, garlic powder, black pepper, and a little salt to make my own version. It still gives the steak that bold, savory taste.

3. Can I prep this ahead of time?

Definitely. I cook the rice and steak in advance, store them separately, then reheat and assemble everything when I’m ready to eat.

4. How can I make it spicier?

I like to add jalapeños, red pepper flakes, or cayenne to the rice or steak seasoning when I want more heat.

5. Can I make this vegan or vegetarian?

Yes—I replace the steak with grilled vegetables or tofu, and use dairy-free queso and plant-based butter. It still comes out delicious and satisfying.

Conclusion

I find this Steak Queso Rice to be the perfect weeknight indulgence. The tender steak, creamy queso, and fragrant rice create a balanced dish that satisfies every time. Whether I stick to the original or play with the variations, it’s a recipe I keep coming back to.

Steak Queso Rice

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex
Diet: Halal

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Description

A Tex-Mex comfort dish featuring garlicky seasoned rice, seared sirloin steak, and creamy white queso, topped with fresh cilantro and optionally served with tortillas.

Instructions

Rinse the rice until the water runs clear.
Heat olive oil in a large skillet over medium heat and toast the rice for about 2 minutes.
Add chopped onion and minced garlic; sauté until fragrant and translucent.
Pour in chicken broth and tomato sauce, then stir in salt, pepper, cumin, and dried cilantro.
Bring to a boil, reduce heat to low, cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
Turn off heat, keep skillet covered, and let rest for 5–10 minutes.
In another skillet, heat butter and a little oil over medium-high heat.
Season steak strips and sear for 4–5 minutes per side until desired doneness is achieved.
Fluff the rice, top with steak, drizzle with warm white queso, and garnish with chopped cilantro.
Serve with flour tortillas if desired.

Notes

Use paprika, garlic powder, and pepper if you don't have Montreal seasoning.
Brown rice or quinoa can be used but will need more cooking time and liquid.
To make vegetarian, substitute steak with tofu or grilled vegetables and use plant-based queso.
For extra spice, add jalapeños or chili flakes.
Leftovers can be refrigerated for 3 days or frozen for 2 months.