Steak Queso Rice

Steak Queso Rice is my go-to recipe when I want a satisfying, restaurant-quality meal without the fuss. This one-pan meal combines tender cubes of seared steak with fluffy rice swimming in a rich, melty queso sauce that makes busy weeknights feel special.

I first threw this recipe together on a hectic Tuesday when I had leftover steak in the fridge and a craving for something cheesy and comforting. The beauty of this steak queso rice is how everything cooks in one skillet, which means less cleanup and more time to actually enjoy dinner. The cumin and green chiles add just enough kick to keep things interesting, while the Monterey Jack cheese creates a creamy sauce that coats every grain of rice. It’s become my family’s most-requested weeknight meal, and I love that it delivers serious protein (around 35-40 grams per serving) without feeling heavy. Whether you’re using fresh steak or repurposing leftovers, this cheesy rice dish comes together in about 40 minutes from start to finish.

What You’ll Need for This Cheesy Steak Rice Bowl

I always recommend using flank steak for this recipe because it stays tender when cubed and seared quickly, but sirloin or ribeye work beautifully too. The key is cutting against the grain into uniform half-inch pieces so everything cooks evenly. You’ll need a 12-inch skillet or 4-quart Dutch oven to prevent overcrowding.

• 1 lb flank steak, cut into ½-inch cubes
• 1 tablespoon olive oil
• 1 cup uncooked long-grain white rice (don’t rinse it)
• 1 ½ cups chicken broth
• 1 cup whole milk
• 1 cup shredded Monterey Jack cheese (I prefer shredding from a block for better melting)
• ½ cup diced green chiles, undrained
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and freshly ground black pepper to taste
• ¼ cup chopped fresh cilantro, for garnish
• 1 jalapeño, thinly sliced, for garnish (optional)

Pro tip: Don’t rinse your rice before cooking. The starch helps thicken the queso sauce and gives it that creamy, restaurant-style texture. If you want extra richness, swap half the Monterey Jack for pepper jack cheese.

How to Make This One-Pan Steak and Rice

I recommend having all your ingredients prepped before you start cooking since this steak queso rice moves quickly once you begin. Pat your steak completely dry so it gets a proper sear instead of steaming, and slice your jalapeño if using for garnish.

Step 1: Season the steak cubes generously on all sides with salt and freshly ground black pepper. Don’t be shy here, the seasoning is crucial for building flavor.

Step 2: Heat the olive oil in a large 12-inch skillet or Dutch oven over medium-high heat until it shimmers. Add the steak cubes in a single layer (work in batches if needed to avoid crowding) and sear for 2-3 minutes per side. You want a nice brown crust, but the inside should still be pink. Remove the steak to a plate and set aside. Common mistake to avoid: Don’t cook the steak all the way through at this stage or it’ll be tough when you add it back later.

Step 3: Reduce the heat to medium. Add the uncooked rice directly to the same skillet with all those delicious browned bits. Toast the rice for about 1 minute, stirring occasionally. You’ll smell a nutty aroma when it’s ready.

Step 4: Pour in the chicken broth and milk, then stir in the cumin, chili powder, and a good pinch of salt. Bring everything to a gentle simmer, scraping up any stuck bits from the bottom of the pan.

Step 5: Cover the skillet tightly with a lid and reduce the heat to low (you should see gentle, occasional bubbles around the edges, not a rolling boil). Let it cook undisturbed for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Resist the urge to peek, steady heat and steam are what make the rice fluffy.

Step 6: Remove the lid and stir in the shredded Monterey Jack cheese and diced green chiles (with their juice). Keep stirring until the cheese melts completely and forms a creamy, cohesive sauce that coats the rice. If it looks too thick, add a splash of milk or broth.

Step 7: Return the seared steak to the skillet along with any accumulated juices. Gently fold everything together and cook for just 1-2 minutes until the steak is heated through (it will finish cooking to medium during this time). If using pre-cooked leftover steak, simply add it here and warm for 1-2 minutes.

Step 8: Remove from heat and let the steak queso rice rest for 2-3 minutes. The sauce will thicken slightly as it sits. Garnish generously with fresh cilantro and jalapeño slices before serving.

Perfect Pairings for Steak Queso Rice

This cheesy steak rice is rich and satisfying on its own, but a few fresh sides really round out the meal.

Black beans: A simple side of seasoned black beans adds extra protein and fiber while balancing the richness of the queso sauce. The earthy flavor complements the cumin perfectly.

Corn salsa: Fresh corn salsa with lime, red onion, and cilantro brings bright acidity and crunch that cuts through the creamy cheese. It’s especially good in summer when corn is at its peak.

Simple green salad: A crisp romaine salad with lime vinaigrette and avocado provides a refreshing contrast to the warm, cheesy rice. The cooling greens are a welcome textural change.

Tortilla chips: Serve a bowl of sturdy tortilla chips on the side for scooping up the steak and queso rice. It turns dinner into a fun, interactive meal that kids especially love.

If you’re looking for the best sides for steak queso rice, think about balancing the richness with fresh, acidic, or crunchy elements.

More Hearty One-Pan Dinners

This steak queso rice fits perfectly alongside other satisfying one-pan meals that bring comfort and convenience to busy weeknights. For another cheese-forward dinner, try the rich and indulgent Loaded Beef Bacon Cheeseburger Pasta, which delivers similar hearty flavors in a pasta format. The Slow Cooker Garlic Butter Beef Bites and Potatoes offers another tender beef option that cooks hands-off while you handle other tasks.

When you’re craving variety with the same easy cleanup, the Best Sticky Garlic Chicken Noodles brings Asian-inspired flavors to the table, while Dolly Parton’s 5-Ingredient Casserole proves that simple ingredients can create extraordinary comfort food. Each of these recipes shares the same time-saving appeal as this steak queso rice.

Storing Your Leftover Cheesy Steak Rice

I always make the full batch of this steak queso rice even when cooking for two because the leftovers are fantastic. Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days. The flavors actually deepen overnight.

For reheating, I recommend the stovetop method. Place the rice in a skillet over medium-low heat and add 2-3 tablespoons of milk or chicken broth to loosen the sauce as it warms. Stir frequently for about 5-7 minutes until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each, with a splash of liquid to prevent drying out.

Pro tip: This freezes reasonably well for up to 3 months in a freezer-safe container, though the rice texture may be slightly softer after thawing. Thaw overnight in the fridge before reheating. For best results, I prefer making this fresh or enjoying leftovers within a few days when the rice still has that perfect fluffy texture.

Your Steak Queso Rice Questions Answered

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