Steak Queso Rice

Why You’ll Love This Recipe

I appreciate how this dish combines savory, tender sirloin strips, flavorful rice simmered with tomato and broth, and a velvety queso drizzle—all in under an hour. It feels special yet totally doable on a weeknight. I also find it versatile—I can swap proteins or make it vegetarian—and it’s great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Long-grain white rice

• Chicken broth

• Crushed tomato or tomato sauce

• Chicken bouillon cube (optional, for extra depth)

• Garlic, minced

• Onion, finely chopped (optional)

• Paprika

• Cumin

• Salt and pepper

• Olive oil

• Sirloin steak, thinly sliced

• Butter

• Montreal steak seasoning

• White queso (store-bought or homemade)

• Fresh cilantro, chopped

• Flour tortillas (optional, for serving)

Directions

1. Rinse the rice under cold water until clear to remove excess starch.

2. In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant.

3. Add rice and toast it for about 2 minutes while stirring.

4. Pour in chicken broth, crushed tomato, and bouillon cube. Stir in paprika, cumin, salt, and pepper.

5. Bring to a low boil, reduce heat to low, cover, and simmer about 18–20 minutes, until rice absorbs liquid and is tender.

6. Remove from heat and let rest, covered, for about 5–10 minutes.

7. Meanwhile, season steak strips with Montreal steak seasoning. In another skillet, heat a bit of oil and butter over medium-high heat. Cook steak for about 4–5 minutes per side, or to preferred doneness.

8. Fluff rice and transfer to a serving dish. Top with cooked steak and generously drizzle with warm white queso.

9. Garnish with chopped cilantro. Serve with warm tortillas if desired.

Servings and timing

Serves 4–6.

• Prep time: ~10–15 minutes

• Cook time: ~25–30 minutes

• Total time: ~40–45 minutes

Variations

• Protein swaps: I often use chicken, shrimp, or even grilled veggies or tofu for a vegetarian twist.

• Rice options: Brown rice or jasmine works well—just adjust cooking time and liquid ratio.

• Spice it up: I add jalapeños or chili flakes for extra heat.

• Cheese alternatives: If I don’t have white queso, I melt Monterey Jack or cheddar with a splash of milk as a substitute.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the mixture in a skillet over medium heat, adding a splash of broth or water to keep it moist. You can also microwave it, but I find the stovetop method keeps the steak and rice texture better.

FAQs

What kind of steak is best?

I use sirloin because it’s tender, flavorful, and budget-friendly, but flank steak or strip steak works beautifully too.

Can I use salsa instead of tomato sauce?

Absolutely—I’ve swapped crushed tomato for salsa before. It adds a bit more tang and freshness.

Is it gluten-free?

Yes, as long as you use gluten-free chicken broth and tomato product, and skip flour tortillas or use corn tortillas instead.

Can I prep this ahead of time?

Definitely. I cook the rice and steak separately and store them in the fridge. When ready, I reheat and assemble—queso on top last—for a quick, fresh meal.

How can I make it vegetarian?

I substitute steak with grilled portobello mushrooms, tofu, or a veggie blend. I still use the same rice base and queso topping.

Conclusion

This Steak Queso Rice has become one of my go-to dinners—it’s comforting, flavorful, and flexible. Whether I’m feeding a crowd or just craving something rich and hearty, this recipe delivers. I hope it earns a regular spot in your meal plan too!