The first time I made this Steak Queso Rice, I told myself I had ruined simple weeknight dinners forever.
It hits that sweet spot between comforting and a little bit exciting — creamy, savory, and a touch smoky.
This recipe feeds four easily and comes together in about 30 minutes, which makes it a real weeknight hero.
Why You’ll Love This Recipe
- Ready in about 30 minutes from stovetop to table.
- Feeds four generously with one pound of steak and a cup of rice.
- Creamy queso binds everything so it feels indulgent without a lot of fuss.
- Flexible: swap proteins, cheese, or spices and it still sings.
The texture is what makes this dish addictive. Tender, thin-sliced flank steak provides meaty chew, while fluffy rice absorbs beefy broth and queso for a silky finish. Crispy-tender peppers and onions add brightness and contrast so the dish never feels one-note. The seasoning — chili powder and cumin — gives it a warm, slightly smoky backbone without overpowering the cheese.
"Five stars — my family fought over the last bite. Easy, quick, and so satisfying!" — Jaime, reader
Key Ingredients
Top ingredient: Flank steak.
Flank is lean, slices thinly, and sears quickly so you get browned edges without overcooking. Buy a steak about 1 to 1.5 pounds and slice thinly against the grain for the best tenderness.
Top ingredient: White rice.
Plain white rice soaks up the beef broth and queso, turning into a luxuriously creamy base. Use long-grain or jasmine for fluffier, separate grains; short-grain will be stickier and richer.
Top ingredient: Beef broth.
This is the backbone of flavor in the rice. A low-sodium, high-quality beef broth avoids oversalting and gives real depth. If you have homemade stock, this elevates the dish instantly.
Top ingredient: Queso cheese.
Queso brings the melty, comforting texture that makes this dish feel like a casserole without baking. Use a store-bought queso for convenience or a high-quality processed queso for stable melt; if using grated cheddar, add a splash of milk to avoid clumping.
Full ingredient list:
- 1 pound flank steak, thinly sliced
- 1 cup white rice
- 2 cups beef broth
- 1 cup queso cheese
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sliced jalapeños, for garnish (optional)
Step-by-Step Instructions
Step 1: Cook the rice
In a medium pot, combine 1 cup white rice and 2 cups beef broth.
Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15–20 minutes.
You’ll know it’s ready when the rice is tender and the liquid is absorbed; grains should be plump but separate.
Pro Tip: Rinse the rice quickly under cold water if you prefer less starch and fluffier grains. If your pot tends to stick, use a heavy-bottomed saucepan or a nonstick one and keep the heat low during simmer.
Step 2: Sear the steak
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season the thinly sliced flank steak with salt, pepper, 1 teaspoon chili powder, and 1 teaspoon cumin.
Sear the steak in a single layer for about 3–5 minutes, turning as needed, until browned and cooked through. Remove and set aside.
Pro Tip: Don’t overcrowd the pan — work in batches if needed. Overcrowding steams the meat instead of browning it. You want dark, flavorful edges for best texture.
Step 3: Sauté the vegetables
In the same skillet, add the diced onion and bell pepper.
Sauté 3–4 minutes until softened and slightly caramelized. Add 2 cloves minced garlic and cook 1 more minute until fragrant.
Pro Tip: Scrape up the browned bits (fond) left by the steak while the vegetables sauté. Those bits are flavor gold and will deepen the whole dish.
Step 4: Combine rice, steak, and queso
Return the cooked steak to the skillet with the sautéed vegetables.
Stir in the cooked rice and mix thoroughly so flavors distribute evenly.
Pour 1 cup queso cheese over the mixture and stir until fully combined and melted. Cook another 2–3 minutes until everything is heated through. Remove from heat and garnish with fresh cilantro and sliced jalapeños if desired.
Pro Tip: If the queso seems too thick, loosen with a tablespoon or two of milk or reserved broth. If it’s too thin, simmer briefly uncovered to concentrate flavors.
Expert Tips for Success
- Heat control for steak: Use medium-high to high heat for a quick sear. A too-cool pan gives you grey, stewed meat. Preheat the skillet until a drop of water sizzles immediately.
- Slice against the grain: Flank steak can be chewy if sliced with the grain. After cooking, slice thinly against the grain to shorten muscle fibers and maximize tenderness.
- Salt carefully: Because the beef broth and queso may contain salt, season the steak lightly to start and adjust after combining everything. Taste before final seasoning.
- Queso texture: If your queso is a refrigerated, jarred product, warm it gently in a small saucepan first so it melts smoothly into the rice. Avoid high heat which causes separation.
- Rice doneness: Check the rice a minute or two before the timer finishes. If it’s still firm but the liquid is absorbed, add a tablespoon of water and continue low covered heat for a minute; this prevents drying out.
- Use a hot pan for vegetables: After removing the steak, keep the pan hot so vegetables pick up color quickly. Color means flavor from caramelization.
- Equipment tip: A wide skillet (12-inch) gives you more surface area for browning and makes combining rice and steak easier without crowding.
- Make it ahead for weeknight success: Cook the steak and rice separately and store them cooled in the fridge. Reheat gently in a skillet with a splash of broth and add queso at the end to preserve texture.
- Troubleshooting separated cheese: If the cheese breaks or looks oily, remove the pan from heat and whisk in a tablespoon of warm milk or cream to bring it back together. Do this slowly and off direct heat.
- Flavor layering: Toast the chili powder and cumin in the pan for 20–30 seconds before adding steak when you want a deeper spice aroma — don’t burn them though.
Storage & Freezing
Fridge storage: Cool the dish to room temperature within two hours and transfer to airtight containers.
Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of beef broth or water to loosen the rice and restore creaminess.
Freezer storage: For longer storage, pack cooled Steak Queso Rice into freezer-safe containers or heavy-duty freezer bags.
Label with date and freeze for up to 2 months. Divide into meal-sized portions for easier thawing.
Thawing and reheating: Thaw overnight in the fridge. Reheat in a skillet over low-medium heat with a few tablespoons of beef broth or water. Stir frequently to heat evenly and break up any clumps. Add a little extra queso or a splash of cream at the end to rebuild creamy texture.
Tips for best texture after freezing: Par-cook rice slightly less than usual if you plan to freeze. Slightly firmer rice holds up better when reheated. Keep fresh garnishes like cilantro and jalapeño separate until serving.
Variations & Substitutions
Vegetarian option: Replace steak with seasoned and charred portobello slices or cubed, spiced tofu. Use vegetable broth instead of beef broth and add a richer cheese or vegan queso for creaminess.
Different cheese approach: Swap queso for a blend of Monterey Jack and cheddar; add a splash of milk to help those cheeses melt and cling to the rice. For a smokier profile, use smoked cheddar.
Swap the protein: Use thinly sliced skirt steak, flank’s close cousin, or stir in shredded rotisserie chicken for a milder flavor. Browned ground beef can also work as an economical substitute.
Make it spicy or mild: Keep jalapeños and extra chili powder for heat lovers. For a milder family-friendly version, omit extra peppers and use mild queso.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
A: Yes, but cook time and liquid ratio differ. Brown rice needs more liquid and about 35–45 minutes simmering. I recommend cooking the brown rice separately to the package directions and adding it at the end so it doesn’t overcook during final assembly.
Q: Is flank steak the only cut that works?
A: No. Skirt steak, skirt’s twin (similar texture), or flat iron are great alternatives. The key is a relatively thin, quick-cooking cut you can slice thinly against the grain after cooking.
Q: How do I prevent the queso from becoming greasy?
A: Warm the queso slowly over low heat and avoid boiling it. If it separates, whisk in a little warm milk or a tablespoon of cream off heat. Using a stabilized processed queso is less likely to break than some shredded cheese blends.
Q: Can I make this in a slow cooker or instant pot?
A: You can adapt the components. In a slow cooker, cook the beef with spices and peppers, add pre-cooked rice near the end, and stir in queso before serving. In an Instant Pot, cook rice and beef separately (use sauté for steak), then combine. The stovetop version gives best texture control.
Q: What sides pair well with Steak Queso Rice?
A: Bright, acidic sides balance the richness: a simple cabbage slaw, pico de gallo, or lime-dressed salad. Charred corn and black beans or a cilantro-lime cucumber salad are great complements.
Final Thoughts
This Steak Queso Rice is one of those recipes you’ll make on repeat because it’s fast, forgiving, and universally loved.
If you try it, please leave a star rating in the recipe card below or pin the recipe to Pinterest so others can find it.
Conclusion
If you love the cheesy, beef-forward profile of this dish, you might also enjoy other comforting skillet and beef recipes like this Beef Burrito Bowl with Easy Queso Sauce.
For a grilled-steak twist using a similar cut of beef, try this Skirt Steak Tacos Recipe.
If you’re into creamy, cheesy starches, the technique transfers well to this Cheese Grits Recipe (Southern-Style) which uses similar melting and seasoning principles.
And for hands-off comfort-cooker inspiration, see these slow-cooker ideas in 55 Best Crockpot Recipes to plan easy weeknight meals.
Steak Queso Rice
Ingredients
Main Ingredients
- 1 pound flank steak, thinly sliced Sliced against the grain for best tenderness.
- 1 cup white rice Plain white rice, use long-grain or jasmine for fluffiness.
- 2 cups beef broth Low-sodium recommended for better flavor control.
- 1 cup queso cheese Store-bought for convenience or high-quality processed queso.
- 1 tablespoon olive oil
Vegetables & Seasonings
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
Garnishes (Optional)
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish
Instructions
Cooking the Rice
- In a medium pot, combine 1 cup white rice and 2 cups beef broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15–20 minutes until tender.
- Pro Tip: Rinse the rice under cold water for less starch.
Searing the Steak
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the flank steak with salt, pepper, 1 teaspoon chili powder, and 1 teaspoon cumin. Sear the steak for about 3–5 minutes until browned and cooked through, then set aside.
- Pro Tip: Avoid overcrowding the pan to ensure proper browning.
Sautéing Vegetables
- In the same skillet, add the diced onion and bell pepper, and sauté for 3–4 minutes until softened.
- Add minced garlic and cook for 1 more minute until fragrant.
- Pro Tip: Scrape up the browned bits left by the steak to enhance flavor.
Combining Ingredients
- Return the cooked steak to the skillet with the sautéed vegetables.
- Stir in the cooked rice and mix thoroughly.
- Pour 1 cup queso cheese over the mixture, stir until fully combined and melted, and cook another 2–3 minutes until everything is heated through.
- Remove from heat and garnish with cilantro and jalapeños, if desired.
- Pro Tip: Adjust queso consistency with milk or broth as needed.
