Steak and Queso Over Rice

This flavor-packed Steak & Queso Rice combines tender sirloin with zesty Mexican-inspired rice, all topped with creamy white queso for an irresistible family dinner. The combination of savory steak, fluffy rice, and velvety queso creates a restaurant-quality meal that comes together with minimal effort.

I created this recipe when my family was craving Mexican takeout but our budget was tight. The combination was such a hit that it's now requested at least twice a month in our household.

Ingredients

• Long grain white rice: Forms the perfect base for absorbing all the delicious flavors
• Olive oil: For toasting the rice which develops nutty undertones
• Fresh onion and garlic: Create an aromatic foundation
• Chicken broth: Adds depth where water would fall flat
• Tomato sauce: Infuses the rice with rich color and subtle tanginess
• Cumin and dried cilantro: Bring authentic Mexican flavor notes
• Sirloin steak: The perfect balance of tenderness and flavor, try to select well-marbled pieces
• Montreal steak spice: Creates a perfect crust on the beef
• Butter: Adds richness when searing the steak
• Panchos White Queso: Provides creamy indulgence, look for it in the specialty cheese section
• Fresh cilantro: Brightens the entire dish with herbaceous notes
• Flour tortillas: For serving, choose handmade if available for the best experience

Step-by-Step Instructions

Toast the Rice:

Heat olive oil in a large skillet over medium heat until it shimmers. Add the rice and stir constantly for 3-4 minutes until it turns slightly golden. This crucial step develops nutty flavors and helps each grain remain separate after cooking.

Add Aromatics:

Reduce heat to medium-low and add the chopped onion and minced garlic to the toasted rice. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant but not browned. These aromatics create the flavor foundation.

Simmer the Rice:

Pour in the chicken broth and tomato sauce, then add salt, pepper, cumin, and dried cilantro. Stir thoroughly to combine all ingredients. Bring the mixture to a boil for exactly 2 minutes, then reduce heat to low, cover tightly with a lid, and let simmer undisturbed for 20 minutes.

Prepare the Steak:

While the rice cooks, melt butter in a separate large skillet over medium-high heat. Once foaming subsides, add the sliced sirloin and season generously with Montreal steak spice. Cook for 3-4 minutes, turning occasionally, until steak reaches desired doneness. For medium-rare, look for slight pinkness in the center.

Rest the Rice:

After the rice has simmered for 20 minutes, remove from heat but keep covered. Allow it to rest for 10 minutes. This resting period is essential for perfect texture as it allows any remaining moisture to distribute evenly throughout the rice.

Assemble and Serve:

Fluff the rested rice gently with a fork and spread onto a serving platter. Arrange the cooked steak slices over the rice, then drizzle generously with warmed Panchos White Queso. Sprinkle with fresh chopped cilantro and serve immediately with warm flour tortillas.

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The Montreal steak spice is truly the secret weapon in this recipe. I discovered this blend years ago on a trip to Canada, and it transforms even budget cuts of beef with its perfect balance of garlic, coriander, black pepper, and dill.

Make-Ahead Options

This dish can be partially prepared in advance to make weeknight cooking effortless. The rice component can be made up to two days ahead and stored in an airtight container in the refrigerator. When ready to serve, simply reheat the rice in a skillet with a splash of water or broth to restore moisture, then prepare the fresh steak and continue with the assembly.

Ingredient Substitutions

If sirloin isn't available or within budget, flank steak or skirt steak make excellent alternatives when sliced thinly against the grain. For a lighter option, boneless chicken thighs work beautifully with the same seasoning profile. Vegetarians can replace the steak with portobello mushrooms sliced and sautéed with the same seasonings for a meaty texture without the meat.

Serving Suggestions

Transform this hearty main dish into a complete feast by adding simple sides. A light avocado and tomato salad dressed with lime juice complements the richness of the queso. For a more substantial spread, serve with Mexican street corn or grilled vegetables tossed with a touch of the same spices used in the main dish.

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Bring the flavors of Tex-Mex right into your kitchen with this Steak & Queso Rice—it's guaranteed to become a family favorite!

Frequently Asked Questions

→ Can I use a different type of rice?

Yes, you can substitute long-grain white rice with basmati or jasmine rice for a slightly different texture and flavor. Just adjust cooking times as needed.

→ What can I use instead of Pancho’s White Queso?

If you don’t have Pancho’s White Queso, you can use any melted white cheese or a creamy cheese sauce as an alternative.

→ Can I prepare this dish ahead of time?

The rice and steak can be prepared ahead of time and stored separately in the refrigerator. Reheat and assemble just before serving for the best results.

→ What other sides pair well with this dish?

You can serve this dish with a side salad, guacamole, or roasted vegetables to complete the meal.

→ Can I make this dish spicier?

To add some heat, include diced jalapeños in the rice or sprinkle red chili flakes over the steak during cooking.