Hearty Steak Queso Rice: A Flavorful Family Dinner (Print Version)

Whip up a satisfying Steak Queso Rice dinner! Tender steak, creamy queso, and fluffy rice make a flavorful, easy family meal everyone will love.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Gluten

# Ingredients:

→ For the Steak & Rice

01 - 1 lb sirloin steak, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 cup long-grain white rice
04 - 2 cups chicken broth

→ For the Queso Sauce

05 - 2 tbsp unsalted butter
06 - 1 small yellow onion, chopped
07 - 3 cloves garlic, minced
08 - 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
09 - 1 (12 oz) can evaporated milk
10 - 16 oz Velveeta cheese, cubed
11 - 1 cup shredded sharp cheddar cheese

→ Seasoning & Aromatics

12 - 1 tsp chili powder (divided)
13 - 1 tsp ground cumin (divided)
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper to taste

→ Garnish & Serving

16 - 1/4 cup fresh cilantro, chopped
17 - Lime wedges (optional)

# Instructions:

01 - First things first, get that rice going. In a medium saucepan, combine your white rice with chicken broth. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15-18 minutes until all that lovely broth is absorbed and the rice is tender. This is where I always remind myself to *not* peek! Just let it do its thing. Fluff it with a fork when it's done, and let it sit covered while you work on the rest. You want perfectly fluffy rice for your Steak Queso Rice!
02 - While the rice is cooking, let's tackle the steak. Pat your sirloin dry – this is crucial for a good sear, honestly! Slice it into thin strips, against the grain. Heat a large skillet over medium-high heat with a tablespoon of oil. Season the steak with a pinch of salt, pepper, chili powder, and cumin. Once the skillet is hot and shimmering, add the steak in a single layer. Don't overcrowd the pan, or it'll steam instead of sear. Cook for 2-3 minutes per side until beautifully browned. I always pull it off just as it's done because I've definitely overcooked it before, and no one wants chewy steak, right? Set it aside.
03 - In the same skillet (don’t clean it, those browned bits are flavor!), melt a tablespoon of butter over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5 minutes. The smell at this point is just amazing, it starts to feel like a real meal is happening. Then, toss in the minced garlic and cook for just another minute until fragrant. Don't let it burn, though; burnt garlic is a sad garlic.
04 - Now for the star of the show – the queso for our Steak Queso Rice! Reduce the heat to low. Pour in the evaporated milk and add the Rotel. Stir it all together. Begin adding your Velveeta, cut into cubes, and the shredded cheddar cheese. Stir constantly, gently melting the cheese. This is where patience pays off; low heat and constant stirring prevent it from seizing up. You want a smooth, creamy, luscious sauce. Season with smoked paprika, a little more chili powder, and cumin. Taste and adjust! I always add a tiny bit more salt here.
05 - Once your queso is perfectly smooth and bubbling gently, it’s time to bring it all together. Add the seared steak back into the skillet with the queso sauce. Stir to coat the steak evenly. Now, you can either stir the fluffy rice directly into the skillet with the steak and queso, or serve the Steak Queso Rice family-style with the rice on the bottom and the steak-queso mixture spooned generously over the top. Honestly, I usually do a mix, a little stirred in, a little on top for pretty plating!
06 - Before serving this glorious Steak Queso Rice, sprinkle generously with fresh chopped cilantro. It adds a pop of color and a fresh, bright flavor that cuts through the richness of the queso. A squeeze of lime juice right before eating can also elevate all those amazing flavors. Stand back and admire your handiwork, then dig in! It's a truly satisfying meal that feels like a big, warm hug.

# Notes:

01 - Always pat your steak dry before searing; it makes a huge difference in getting that beautiful crust.
02 - When making the queso, keep the heat low and stir often to prevent it from getting grainy or sticking to the bottom. I learned this the hard way!
03 - For a little extra zing, a squeeze of fresh lime juice over the finished Steak Queso Rice is a game-changer.
04 - If you're out of Velveeta, a blend of Monterey Jack and a touch of cream cheese can work for a similar creamy texture.

# Tools You'll Need:

01 - Large skillet
02 - medium saucepan
03 - cutting board
04 - knife
05 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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