I’m sure it happens to a lot of us, but sometimes we crave that kind of meal where it’s a combination of really sinful, yet quiet, something you would just crunch into your lean chair, satisfied. Well, steak and queso with rice, that’s it for me. It’s the complete meal. Hearty, cheesy, and savory. You have some tender bites of juicy steak, creamy queso just drizzling down everything, fluffy rice soaking it all in. Honestly, feels like a Tex-Mex hug in a bowl.

What Is Steak and Queso with Rice?

At its core, this recipe is very simply seared steak, homemade (or shortcut) queso sauce, and rice to hold it all together. But the magic of it is very much in how those three come together. The meaty, smoky richness of steak, a creamy cheese sauce, and rice are the canvas that brings it all together. Not fussy-it’s comfort food done right.

Why This Recipe Is Special

It’s almost like a special recipe in that it gives the feeling of a restaurant-quality flavor without many of the lengthy and complicated steps. Get all the searing and tenderness that you would experience in steakhouse beef, greasy bad habits with queso that would put your favorite Mexican restaurant to shame, and the wholesomeness of rice that converts this into a full meal. The best part: you can twe-

Why You’ll Love This Recipe

Here’s why I think you’ll come back to this recipe again and again:

Completely packed: Juicy steak, cheesy queso, and some seasoned rice-in just enough.
Convenient to whip at home: No need for a fancified grill or laborious cheese sauce workarounds.
Flexible: Going mild or hot is up to your satisfaction
Balanced meal: Protein, carbs, and little indulgence wrapped in one bowl.
Crowd pleaser: Perfect for family dinners, game nights, or informal entertaining.

Tools You’ll Need

Nothing fancy here—just kitchen staples you probably already own:

Large skillet or cast-iron pan: for searing the steak and locking in that flavor.
Medium saucepan: to make your queso sauce smooth and melty.
Pasta or rice pot: for cooking fluffy rice without sticking.
Sharp chef’s knife & cutting board: for slicing the steak thinly and safely.
Whisk: for blending the queso sauce into creamy perfection.

Ingredients (US & Metric)

For the Steak

1 ½ lbs (680 g) sirloin, ribeye, or flank steak
2 tbsp (30 ml) olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika (optional, for depth)
1 tsp garlic powder

For the Queso

2 tbsp (28 g) butter
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
1 cup (115 g) shredded white cheddar
1 cup (115 g) shredded Monterey Jack (or pepper jack for spice)
1 can (4 oz / 113 g) diced green chiles (optional)
Salt to taste

For the Rice

1 ½ cups (285 g) long-grain white rice
3 cups (710 ml) water or chicken broth
1 tbsp (15 ml) olive oil
½ tsp salt

Step-by-Step Instructions

Cooking the Rice
Heat olive oil in a medium pot, and add rice. Toast lightly for a minute (this adds nutty flavor). Pour in water or broth and salt. Bring to a boil, reduce heat to low; cover and cook 15–18 minutes until fluffy. Fluff with a fork; set aside.
Prepare the Steak
Pat steak dry (this makes it easier to brown). Generously season with salt, pepper, paprika, and garlic powder. Heat some olive oil over medium-high heat in a large skillet. Sear the steak for 3-4 minutes per side (adjust to your liking) for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
Personal tip: Don’t get freaked out if the pan smokes a bit—this is just flavor happening
Make the Queso
In a sauce pot, melt butter over medium heat. Whisk in flour and cook for 1 minute (this roux makes your sauce thick and smooth). Gradually whisk in the milk and cream until no lumps are left, then let it simmer for 2-3 minutes. Remove from heat and add cheeses until melted. Add some green chiles for extra kick. Taste and season with salt.
Moment of reassurance: If your queso seems overly thick, just add some more milk – it’s a very easy fix.
Assemble the Plate
Spoon rice into bowls, layer with slices of steak, and drizzle queso generously over the top. Add toppings if you like (salsa, cilantro, jalapeños, or even avocado).

Serving Ideas

Serve with warm tortillas on the side for scooping.
Add a simple side salad with lime dressing to balance the richness.
Top with fresh pico de gallo or salsa for freshness.

Related: Cuban Ropa Vieja

Variations & Customization

Swap beef for chicken or shrimp if that’s what you’ve got.
Make it spicy with jalapeños or hot sauce in the queso.
Use brown rice or cauliflower rice for a healthier twist.
Double the queso recipe to use as a dip with chips—it’s a crowd favorite.

Storage & Make-Ahead Tips

Fridge: Store steak, rice, and queso separately in airtight containers for up to 3 days.
Freezer: Rice freezes well, but queso is best fresh. If freezing, reheat slowly with extra milk.
Make-ahead: Cook rice and steak ahead of time; just make queso fresh for the creamiest results.

Pro Tips & Mistakes to Avoid

Slice steak against the grain—this makes it tender, not chewy.
Don’t rush the roux for queso. A minute of whisking makes the difference between a smooth sauce and lumpy mess.
Rest your steak after cooking. If you slice it too soon, all the juices run out.
Taste queso as you go. Some cheeses are saltier than others—you want balance, not salt overload.
If reheating queso, low and slow is key—microwaving on high makes it split.

Recipe Card

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutrition (per serving, approx.):

Calories: 640
Protein: 38 g
Fat: 28 g
Carbs: 52 g
Fiber: 2 g
Sodium: 820 mg

Final Thoughts

This steak and queso with rice is the kind of meal that brings everyone to the table with smiles. It’s rich, filling, and endlessly adaptable-you can dress it up for company or keep it simple for a weeknight. I’m excited for you to try this recipe and tell me all about it. Did you add jalapeños? Use pepper jack for some heat? Let me know your modifications-I’m always curious how others make it their own.