Juicy seared steak, creamy queso, and fluffy rice come together in one comforting dish that feels like a Tex-Mex dream on a plate. Whether you’re cooking to impress or craving something bold and rich for dinner, this Steak and Queso with Rice delivers on flavor and ease. The tender beef is sliced perfectly for bite-sized indulgence, while the velvety queso drapes over the top like a savory blanket.

It’s the kind of dish that stops conversations at the table—the combination of smoky char, cheesy sauce, and herbed freshness just hits right. Great for weeknights or gatherings, it balances indulgence with familiarity, giving everyone something to love in every bite.

What Cut of Steak Works Best for Steak and Queso with Rice?

You want something that cooks quickly and stays juicy. Skirt steak, flank steak, or ribeye are great picks. Skirt and flank are flavorful and absorb marinades well, while ribeye adds a fattier richness. Just slice against the grain for maximum tenderness.

Ingredients for the Steak and Queso with Rice

Steak: Look for marbled cuts like skirt, flank, or ribeye. These sear beautifully and keep that juicy bite.

Queso: A creamy blend of cheese and spices. You can use store-bought or make your own with Velveeta, cheddar, and diced green chilies.

Rice: Long-grain white rice works perfectly here. It soaks up the queso and keeps the meal hearty.

Butter & Olive Oil: For pan-searing the steak and adding depth to the flavor.

Garlic & Onion Powder: Basic seasonings that enhance the savory notes of the steak.

Salt & Pepper: Essentials for seasoning the meat properly.

Fresh Parsley or Cilantro: A bright herbal finish on top of the queso adds color and a fresh contrast.

Optional Veggie Side: Diced cucumber and tomato salad for a fresh, crunchy bite on the side.

How To Make the Steak and Queso with Rice

Step 1: Cook the Rice

Start with the rice so it’s ready when everything else is done. Rinse 1 cup of long-grain white rice under cold water until it runs clear. Cook with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 18 minutes. Fluff with a fork.

Step 2: Season and Sear the Steak

While the rice cooks, pat the steak dry and season generously with salt, pepper, garlic powder, and onion powder. Heat a skillet over medium-high with a mix of butter and olive oil. Sear steak 3-4 minutes per side, depending on thickness. Let it rest before slicing.

Step 3: Make the Queso

In a small saucepan, combine 1/2 cup Velveeta, 1/2 cup shredded cheddar, and 1/4 cup milk. Stir over low heat until melted and smooth. Add 1 tbsp diced green chilies and a pinch of garlic powder for flavor.

Step 4: Assemble

Spoon rice onto plates. Lay sliced steak over the top, then drizzle with the warm queso. Garnish with chopped parsley or cilantro.

Step 5: Add Optional Veggies

Chop cucumber and tomato into small cubes. Toss with a splash of lime juice and salt. Serve on the side for freshness.

Serving and Storing Steak and Queso with Rice

This dish is best served fresh while the queso is still hot and melty. Assemble just before eating for the ultimate experience. For storing leftovers, keep the steak, rice, and queso separate if possible. Store in airtight containers in the fridge for up to 3 days.

When reheating, warm the rice with a splash of water to keep it soft. Reheat the steak gently in a skillet or microwave, and warm the queso slowly to prevent separation.

Frequently Asked Questions

Can I use a different cut of meat?

Absolutely. Sirloin or NY strip works well too. Just make sure it’s not too lean, or it might get tough.

Can I make the queso spicier?

Yes! Add diced jalapeños, a dash of hot sauce, or cayenne pepper to the queso.

Can I meal prep this?

Yes. Cook the components and store them separately. Assemble just before serving for best texture.

What if I don’t have Velveeta?

Use only shredded cheddar and stir in a bit of cream cheese for added creaminess.

Can I make this gluten-free?

Yes, as long as all ingredients used (especially queso or any store-bought components) are certified gluten-free.

What side dishes go well with this?

Simple salads, grilled veggies, or corn on the cob pair beautifully. The cucumber-tomato mix shown adds great balance.

Want More Dinner Ideas?

You might also like the Delicious Beef Bowtie Pasta, a hearty, creamy one-pan option that comes together fast. Or the Garlic Sausage Alfredo Rigatoni, which brings bold flavor to your pasta nights.

For comfort food lovers, the Cheesy Broccoli Rice Casserole is another satisfying rice-based dish. Or if you’re leaning toward more heat, the Spicy Rattlesnake Pasta offers a fiery kick.

And don’t miss the One-Skillet Spicy Garlic Butter Parmesan Steak Pasta, especially if you enjoyed the steak in today’s recipe. It shares the same rich base with a cheesy twist.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you try a different cheese? Did you add more heat? Leave a comment below. I’m always curious how others plate it.

Steak and Queso with Rice

Author: Julia Koch
Total Time: 35 minutes
Yield: Serves 2-3

Print Recipe

Description

A juicy pan-seared steak served over fluffy white rice and topped with creamy, spiced queso. This dish is a rich and comforting Tex-Mex inspired meal that comes together in under an hour. Perfect for casual nights in or serving guests something satisfying and bold.

Instructions

Rinse the rice under cold water until it runs clear. In a pot, bring 2 cups water to a boil. Add the rice and a pinch of salt. Cover, reduce heat, and simmer for 18 minutes. Fluff with a fork.
Season steak with salt, pepper, garlic powder, and onion powder. Heat butter and olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side. Let rest, then slice thinly against the grain.
In a saucepan over low heat, melt Velveeta and cheddar with milk. Stir in green chilies and garlic powder until smooth.
Spoon cooked rice onto plates. Top with sliced steak and drizzle with warm queso.
Garnish with parsley or cilantro. Add a side of diced cucumber and tomato tossed with lime juice, if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner