If you’re on the hunt for a comforting, restaurant-worthy meal you can make right in your kitchen, Steak & Queso Rice delivers every time. This dish combines tender sirloin steak, fragrant long grain rice, and creamy Pancho’s White Queso for a Tex-Mex-inspired bowl that never disappoints. Using simple, fresh ingredients, you’ll create something both impressive and easy. With Steak & Queso Rice, weeknight dinners become a celebration—especially when paired with warm flour tortillas and finished with a shower of fresh cilantro.
Why You’ll Adore This Recipe
Steak & Queso Rice is a dish you’ll want on repeat—and here’s why:
- Incredible Flavor: Montreal-seasoned sirloin and creamy white queso take rice to a whole new level.
- Beginner Friendly: Straightforward steps make it easy to achieve amazing results, even if you’re new to the kitchen.
- Versatile Meal: Serve it with tortillas, enjoy as a rice bowl, or add your favorite Tex-Mex toppings.
- Budget Smart: Uses pantry basics and a single steak, making it an affordable comfort food.
This Steak & Queso Rice recipe will have you skipping takeout and cooking at home with confidence.
Steak & Queso Rice: History & Fun Facts
- Tex-Mex Influence: Steak & Queso Rice draws from Tex-Mex traditions, blending robust, seasoned beef with cheesy rice for comfort in every bite.
- Pancho’s Queso Fame: Pancho’s White Queso, beloved in the South, brings authentic flavor and creaminess.
- One-Pan Wonder: Sautéing rice before simmering gives it a unique, toasty flavor—a classic technique in Mexican rice dishes.
- Customizable Crowd-Pleaser: Whether served at parties or weeknight family dinners, everyone can top their bowl their way!
Key Ingredients in Steak & Queso Rice
- Long Grain White Rice: Toasted for a nutty flavor, then simmered to fluffy perfection—forms the hearty, comforting base.
- Sirloin Steak: Sliced thin and seared with Montreal steak spice for a juicy, savory topping.
- Pancho’s White Queso: Creamy, cheesy sauce drizzled on top—gives every bite irresistible richness.
- Onion & Garlic: The flavor foundation for both rice and steak, adding depth and fragrance.
- Chicken Broth & Tomato Sauce: Infuse the rice with moisture and tangy flavor, ensuring every bite is tasty and tender.
- Spices (Cumin, Cilantro, Montreal Steak Spice): Build a warm, savory flavor profile with classic Tex-Mex notes.
- Fresh Cilantro: A bright, herby garnish that finishes the dish with freshness.
- Flour Tortillas: Perfect for scooping, wrapping, or enjoying on the side.
How to Make Steak & Queso Rice
- Toast the Rice: Heat olive oil in a large skillet over medium. Add the rice and stir until it turns lightly golden—don’t rush, and keep it moving to avoid burning.
- Sauté Onion & Garlic: Stir in chopped onion and minced garlic, cooking on medium-low until translucent and aromatic.
- Simmer the Rice: Pour in chicken broth and tomato sauce. Add salt, pepper, cumin, and dried cilantro. Stir well, bring to a boil for 2 minutes, then reduce to low. Cover and simmer for 20 minutes, until the rice is tender and liquid absorbed.
- Cook the Steak: While rice simmers, melt butter in a separate skillet over medium-high. Add steak, sprinkle with Montreal steak spice, and cook, stirring, until it reaches your preferred doneness.
- Rest the Rice: Once cooked, turn off the heat and leave the rice covered for 10 more minutes—this locks in moisture and flavor.
- Fluff and Plate: Gently fluff the rice with a fork, transfer to a serving platter or bowls.
- Top & Drizzle: Layer cooked steak over the rice, then generously drizzle with warm Pancho’s White Queso.
- Garnish and Serve: Sprinkle with fresh cilantro and serve hot with warm flour tortillas.
Pro Tip: Toasting the rice really deepens the flavor—don’t skip this step!
Tips and Twists
Top Tips for Perfect Steak & Queso Rice:
- Use day-old or thoroughly rinsed rice for the fluffiest texture.
- Always brown the rice for extra flavor before adding liquid.
- Adjust the Montreal steak spice to your heat and flavor preferences.
- For extra creaminess, heat the queso gently before drizzling.
- Rest the rice after cooking—this step ensures perfect texture.
Fun Twists:
- Veggie Add-In: Stir in diced bell peppers or corn when sautéing onion for extra color and sweetness.
- Spicy Version: Add jalapeños to the steak or mix a dash of hot sauce into the queso.
- Cheesy Burritos: Wrap the finished dish in tortillas for easy handheld burritos.
Storage, Reheating, and Make-Ahead Tips for Steak & Queso Rice
- Storage: Cool leftovers, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat rice and steak together in a skillet with a splash of broth or water to keep things moist. Add queso after reheating, not before.
- Make-Ahead: You can prep the rice and steak a day in advance—just store separately, then reheat and assemble with fresh queso for serving.
Serving Suggestions for Steak & Queso Rice
Steak & Queso Rice shines as a centerpiece, but pairs perfectly with:
- Simple Avocado Toast with Egg for a hearty brunch vibe (recipe here).
- Grilled Vegetables like zucchini or bell peppers to brighten your plate (recipe here).
- Quick Cheddar Bay Biscuits for dipping into cheesy sauce (recipe here).
- A fresh salad with lime vinaigrette or a cool glass of lemonade for balance.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, flank or skirt steak work well if sliced thin and cooked quickly.
Is there a substitute for Pancho’s White Queso?
Use any store-bought white queso or homemade queso blanco for a similar result.
Can I make this dish vegetarian?
Absolutely—skip the steak and double up on beans or sautéed veggies.
How do I prevent soggy rice?
Toast your rice and let it rest after cooking; avoid stirring too much while it simmers.
Can I freeze leftovers?
Yes, freeze rice and steak in separate containers for up to 1 month. Add fresh queso when serving.
Enjoy Your Steak & Queso Rice!
Steak & Queso Rice isn’t just another dinner—it’s your ticket to cozy, flavor-packed comfort any night of the week. This dish comes together with simple steps and everyday ingredients, yet tastes as indulgent as something you’d order out. Once you drizzle that creamy white queso over tender steak and rice, you’ll understand why this recipe is a keeper. Serve it with tortillas, load up with your favorite toppings, and make it your own. Happy cooking—and enjoy every cheesy bite!
Explore More Recipes
For more easy dinners and bold flavors, check out these recipes:
- Chicken Alfredo Lasagna for another creamy, satisfying main.
- Quick Cheddar Bay Biscuits as a buttery side to mop up every bit of queso.
- Grilled Vegetables to add a fresh, light contrast to your meal.
- Easy Cheesy Hamburger Potato Soup for comfort in a bowl, perfect with your rice dish.
Try pairing and mixing these dishes for even more delicious inspiration—there’s always something new to love at Abby’s Recipes!
Steak and Queso Rice Recipe
Ingredients
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 pound sirloin steak, sliced
- 2 tablespoons butter
- Montreal steak spice, to taste
- Pancho’s White Queso, for drizzling
- Fresh cilantro, chopped, for garnish
- Flour tortillas, for serving
Instructions
- In a large skillet, heat olive oil over medium. Add rice and stir until slightly browned.
- Add onion and garlic, sautéing until translucent and fragrant.
- Stir in chicken broth, tomato sauce, salt, pepper, cumin, and dried cilantro. Bring to a boil, then cover and simmer on low for 20 minutes.
- While rice cooks, melt butter in another skillet over medium-high. Add sliced sirloin steak, season with Montreal steak spice, and cook until desired doneness.
- When rice is done, turn off the heat and let it rest covered for 10 minutes.
- Fluff rice with a fork, transfer to a serving platter, and top with cooked steak.
- Drizzle generously with Pancho’s White Queso, garnish with fresh cilantro, and serve with warm flour tortillas.
Notes
- Calories: ~540 per serving (estimate),
- Carbohydrates: 48g,
- Protein: 29g,
- Fat: 24g,
- Fiber: 2g,
- Sugar: 4g