Go Back

The Best Steak Queso Rice

Juicy, bite-sized pieces of seasoned, seared steak served over fluffy white rice and smothered in a rich, creamy melted queso sauce, topped with fresh jalapeños, avocado, and cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Base and Meat
  • 1 cup long-grain white rice uncooked
  • 1.5 lbs sirloin or flank steak cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • salt and pepper to taste
Queso Sauce
  • 1.5 cups queso dip store-bought or homemade
  • 2 tbsp milk to thin sauce if needed
Garnishes
  • 1 jalapeño sliced
  • 1 avocado diced
  • 0.25 cup fresh cilantro chopped
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large Skillet
  • Medium Saucepan
  • Cutting Board
  • Chef's Knife

Method
 

  1. Cook the white rice according to package directions and set aside to keep warm.
  2. Toss the bite-sized steak pieces with the taco seasoning, salt, and pepper until well coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2-3 minutes per side until browned and cooked to desired doneness. Remove from heat.
  4. In a small saucepan, gently warm the queso dip over low heat. Stir in a splash of milk if the sauce is too thick.
  5. To assemble, divide the warm rice into bowls. Top with the seared steak pieces.
  6. Pour the hot queso sauce generously over the steak and rice.
  7. Garnish immediately with sliced jalapeños, diced avocado, chopped cilantro, and red pepper flakes.

Notes

For the best crust on your steak, make sure to pat the meat completely dry with a paper towel before tossing it in the seasoning.