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A serving of Steak Queso Rice on a plate, rich with melted cheese and tender steak

Classic Steak Queso Rice: A Flavorful Recipe

This recipe combines tender, seasoned steak with a rich, creamy, and spicy queso, all served over fluffy white rice. It's a hearty and satisfying dish perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • Medium bowl
  • Large skillet or cast-iron pan

Ingredients
  

For the Steak

  • 1 lb flank steak, sirloin, or skirt steak, thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • Salt and freshly ground black pepper to taste

For the Queso

  • 2 tbsp unsalted butter
  • 0.5 small onion, finely diced
  • 1 clove garlic, minced
  • 10 oz Rotel diced tomatoes with green chilies, undrained (10 oz) can
  • 0.5 cup milk (whole or 2%)
  • 8 oz Velveeta cheese, cubed
  • 4 oz Monterey Jack cheese, shredded
  • 2 oz cream cheese, softened
  • cayenne pepper optional, for extra heat

For Serving

  • 2 cups cooked white rice store-bought or freshly cooked
  • Fresh cilantro, chopped optional, for topping
  • Diced avocado optional, for topping
  • Sour cream or Greek yogurt optional, for topping
  • Salsa optional, for topping

Instructions
 

Prepare the Steak

  • Toss the thinly sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper in a medium bowl until well coated.

Cook the Steak

  • Heat a large skillet over medium-high heat, then sear the seasoned steak in a single layer for 2-3 minutes per side until beautifully seared and cooked to your desired doneness. Remove and set aside.

Start the Queso

  • In the same skillet, melt butter over medium heat, then add diced onion and cook for 3-5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.

Build the Queso

  • Pour in undrained Rotel tomatoes and milk, bring to a gentle simmer, then reduce heat to low and add Velveeta, Monterey Jack, and cream cheese. Stir continuously until all cheeses are melted and the queso is smooth and creamy, and optionally stir in a pinch of cayenne pepper.

Assemble the Dish

  • Gently fold the cooked steak into the warm queso until it is fully coated.

Serve

  • Divide cooked white rice among serving bowls, spoon generous amounts of steak and queso mixture over the rice, and garnish with fresh cilantro, diced avocado, sour cream, or salsa as desired. Serve immediately and enjoy.

Notes

For an extra kick, consider adding a dash of hot sauce to the queso. If you prefer a thicker queso, you can reduce the amount of milk slightly. When cooking the steak, be careful not to overcrowd the pan to ensure a good sear. Always slice against the grain for maximum tenderness.