Creamy Steak Queso Rice: A Hearty Weeknight Meal (Print Version)

Hearty Steak Queso Rice is a satisfying, cheesy dinner. Tender steak, fluffy rice, and a rich queso sauce come together for a flavorful meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American, Tex-Mex
Dietary: Contains Dairy, Contains Beef

# Ingredients:

→ Main Ingredients

01 - 2 cups cooked steak, thinly sliced or diced
02 - 1 cup long-grain white rice
03 - 2 cups chicken broth
04 - 1 tbsp unsalted butter

→ Creamy Queso Elements

05 - 1 cup milk (whole milk recommended)
06 - 4 oz cream cheese, softened
07 - 1 cup shredded cheddar cheese (freshly shredded is best)
08 - 4 oz can diced green chiles, drained

→ Flavor Boosters & Finishing Touches

09 - 2 cloves garlic, minced
10 - 1/2 small onion, finely diced
11 - 1 tsp ground cumin
12 - Salt and black pepper to taste
13 - 1/4 cup fresh cilantro, chopped (for garnish)

# Instructions:

01 - First things first, let's get that steak ready. If you're using leftover cooked steak, just thinly slice or dice it. I find smaller pieces really integrate into the rice better. Then, mince your garlic and dice your onion. This is where I always forget to chop the onion first and end up with watery eyes mid-garlic mincing! Just get everything prepped and ready to go; it makes the cooking so much smoother, honestly.
02 - In a large skillet or Dutch oven, melt a tablespoon of unsalted butter over medium heat. Add your diced onion and cook until it softens, about 3-5 minutes. You want it translucent, not browned. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell of garlic and onion cooking, it’s just the best! Don't let the garlic burn; that's a mistake I've made too many times, and it just tastes bitter, ugh.
03 - Add the long-grain white rice and cumin to the skillet. Stir it around for about a minute, letting the rice get a little toasted and coated in the butter and spices. This step really deepens the flavor of your Steak Queso Rice. Pour in the chicken broth, bring it to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. Resist the urge to peek too much!
04 - While the rice is cooking, in a separate small saucepan, combine the milk, cream cheese, and diced green chiles over medium-low heat. Whisk continuously until the cream cheese is fully melted and the mixture is smooth. This is where the magic really happens! Slowly add the shredded cheddar cheese, a handful at a time, whisking until each addition is melted and smooth before adding more. Keep the heat low to prevent the cheese from seizing or getting grainy – I learned that the hard way, trust me!
05 - Once the rice is cooked, fluff it gently with a fork. Stir in your sliced or diced cooked steak. Then, pour that glorious, creamy queso sauce over the steak and rice. Stir everything together until it's all beautifully coated and combined. I always take a moment here to just admire the cheesy goodness. This is where you can add a little extra salt and pepper if you feel it needs it; taste as you go!
06 - Dish out generous portions of your delicious Steak Queso Rice. Garnish with fresh cilantro, if you're into that. A little extra sprinkle of cheese on top never hurt anyone, right? It should be warm, incredibly cheesy, and the steak should be tender. This is truly one of my favorite comforting meals, and it always turns out so satisfying.

# Notes:

01 - Always use warm or room temperature milk for the queso; cold milk can make the cheese clump.
02 - Reheat leftovers gently on the stovetop with a splash of milk to prevent drying out.
03 - If you don't have fresh cilantro, a pinch of dried parsley can work in a pinch, but the fresh zing is missed.
04 - Serve with warm tortillas for scooping up any extra cheesy goodness!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - small saucepan
03 - whisk

# Nutrition (Per Serving):

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

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