Steak Queso Rice 9 Amazing Weeknight Wins

Introduction of Steak Queso Rice

Steak Queso Rice is the comfort bowl that wins on flavor, speed, and presentation. I am Chef Andrew, and this method gives you fluffy tomato scented basmati, juicy seared steak, and a warm white queso drizzle that ties it all together. We start by rinsing the basmati until the water runs clear so the grains cook light and separate. A short sauté of garlic and finely chopped onion perfumes the pan, then the rice toasts briefly to pick up that savory base. Crushed tomatoes, chicken broth, and a crumbled bouillon cube bring body and depth while paprika and a touch of cumin add gentle warmth without overpowering the beef.

While the rice simmers under a tight lid, the steak gets a fast, hot sear in butter with a little olive oil. Thin sirloin strips seasoned with Montreal steak seasoning caramelize at the edges yet stay tender at the center. Rest the steak while you fluff the rice, then build your bowls. Spoon the rice, add the steak, and finish with a generous stream of white queso so it melts into every pocket. A scatter of fresh cilantro brightens the plate. Warm flour tortillas on the side turn this into a shareable spread.

The result is a high impact dinner that respects your time and delivers restaurant level satisfaction with pantry ingredients and clear, reliable steps.

Steak Queso Rice 9 Amazing Weeknight Wins

Andrew BELLETT

Fluffy tomato-scented basmati rice topped with quick-seared sirloin and a warm white queso drizzle. Weeknight-friendly steps deliver restaurant-style payoff with pantry staples and clear visual cues.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rice Resting 5 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Mexican-inspired

Servings 4 servings

Equipment

• Large Skillet with Lid
• Second skillet or cast iron for steak
• Fine mesh strainer
• Wooden spoon
• Measuring Cups and Spoons
• Chef’s Knife and Cutting Board

Ingredients

  

For the Rice Base

• 2 cups basmati rice rinsed until water runs clear
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 small onion finely chopped; optional
• 14 oz crushed tomatoes or diced tomatoes or tomato sauce
• 2.5 cups chicken broth preferably low sodium
• 1 cube chicken bouillon crumbled

Spices and Seasoning

• 1 tsp paprika
• 0.5 tsp cumin
• kosher salt to taste
• black pepper to taste

For the Steak

• 1 lb sirloin steak cut into thin strips; patted very dry
• 2 tbsp butter
• 1 tbsp olive oil for searing
• Montreal steak seasoning to taste

To Finish and Serve

• 1 cup white queso warmed until pourable; more as desired
• 0.25 cup fresh cilantro chopped, for garnish
• flour tortillas warmed; optional for serving

Instructions

 

• Rinse and drain rice Place basmati in a fine mesh strainer and rinse under cold water, swishing until the water runs mostly clear. Drain well to prevent sticky grains.
• Sauté aromatics In a large deep skillet over medium heat, warm 2 tbsp olive oil. Add minced garlic and the finely chopped onion if using. Cook 2–3 minutes until the onion turns translucent and the garlic is fragrant.
• Toast rice and bloom spices Stir in rinsed rice; cook 1–2 minutes until glossy. Add paprika and cumin; stir 20–30 seconds to wake the spices.
• Add liquids Pour in crushed tomatoes and 2 1/2 cups chicken broth. Crumble in the bouillon cube. Season lightly with salt and pepper; stir, scraping the bottom so no rice sticks.
• Simmer and steam Bring to a lively simmer, then reduce heat to low. Cover tightly and cook 18–20 minutes, until liquid is absorbed and steam holes dot the surface. Remove from heat; rest covered 5 minutes, then fluff with a fork.
• Season steak While rice cooks, pat sirloin strips very dry and season all sides with Montreal steak seasoning.
• Sear steak Heat a second skillet over medium-high. Add 1 tbsp olive oil and 2 tbsp butter. When hot and foamy, add steak in a single layer without crowding. Sear 1–2 minutes per side for thin strips, or to desired doneness. Transfer to a plate to rest 2 minutes.
• Warm queso Heat white queso gently until pourable, stirring often. If thick, whisk in a splash of milk. Do not boil.
• Assemble Spoon fluffy tomato rice into warm bowls. Top with seared steak and any resting juices. Drizzle generously with warm queso and finish with chopped cilantro. Serve tortillas on the side if desired.

Notes

<strong/Rice tips: If swapping tomato sauce for crushed tomatoes, start with 2 1/4 cups broth and add more only if needed. Use foil under a loose lid to trap steam.
<strong/Steak options: Sirloin, flank, or skirt all work; slice thin across the grain. For extra crust, let seasoned strips sit at room temp 10 minutes before searing.
<strong/Queso consistency: Thin with milk if too thick; if too thin, simmer gently off direct heat and stir until it coats a spoon.
<strong/Storage: Store rice, steak, and queso separately for up to 3 days. Reheat rice with a spoon of broth, warm steak briefly to preserve texture, and rewarm queso gently.
<strong/Freezer: Freeze rice and steak up to 2 months; add fresh queso after reheating.

Keyword Basmati Rice, Steak Queso Rice, Steak Rice Bowl, Weeknight Dinner, White Queso

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Why You’ll Love This Recipe “Steak Queso Rice”

• Fast and weeknight friendly
  Pantry staples, clear steps, and parallel cooking put dinner on the table in about 30 minutes.
• Fluffy rice every time
  Rinsing and toasting basmati, then cooking with a tight lid, yields light, separate grains with tomato richness.
• Steakhouse sear at home
  Thin sirloin strips meet hot butter and a little oil for browned edges and tender centers.
• Creamy queso finish
  A warm white queso drizzle melts into the rice and steak for a crowd pleasing, restaurant style payoff.
• Balanced flavor
  Paprika and cumin add gentle warmth while bouillon and crushed tomatoes build savory depth without heaviness.
• Custom heat level
  Keep it mild or add jalapeño, chili flakes, or a spicier queso. Finish bowls with hot sauce to taste.
• Flexible ingredients
  Swap sirloin for flank or skirt, use jasmine or long grain rice, or try tomato sauce if you are out of crushed tomatoes.
• Meal prep smart
  Cook rice and steak separately, then assemble with warmed queso for fresh texture all week.
• Family and party ready
  Serve as bowls or tuck into warm tortillas. Cilantro on top adds color and a fresh herbal lift.

Ingredients Needed for Steak Queso Rice

For the Rice Base

• Basmati rice 2 cups
  Rinse until the water runs clear for fluffy, separate grains.
• Olive oil 2 tablespoons
  Helps toast the rice and bloom spices.
• Garlic 2 cloves, minced
  Adds aroma to the toasted rice.
• Onion 1 small, finely chopped (optional)
  Sauté until translucent for gentle sweetness.
• Crushed tomatoes 1 can, about 14 ounces
  Diced tomatoes or tomato sauce also work. Crushed gives a saucy finish.
• Chicken broth 2 ½ cups
  Use low sodium if possible so you can season accurately at the end.
• Chicken bouillon 1 cube, crumbled
  Boosts savoriness and rounds out the tomato flavor.

Spices and Seasoning

• Paprika 1 teaspoon
  Adds color and mild warmth.
• Cumin ½ teaspoon
  Brings a toasty, earthy note that loves tomatoes and beef.
• Kosher salt and black pepper to taste
  Season in layers. Adjust after the rice steams and the steak is added.

For the Steak

• Sirloin steak 1 pound, cut into thin strips
  Pat dry before seasoning for better browning.
• Butter 2 tablespoons
  Combine with a little oil for a hot, even sear without scorching.
• Montreal steak seasoning to taste
  Bold and peppery. Season just before the steak hits the pan.

To Finish and Serve

• White queso for topping
  Warm until pourable so it drizzles into the rice and steak.
• Fresh cilantro for garnish
  Chop right before serving for a bright, fresh lift.
• Flour tortillas optional
  Warm briefly for folding or scooping alongside the bowls.

How to Make Steak Queso Rice

1. Rinse and drain the rice
   Place 2 cups basmati in a fine mesh strainer. Rinse under cold water, swishing with your hand, until the water runs mostly clear. This removes surface starch so the grains cook fluffy, not sticky. Let drain well.
2. Sauté aromatics
   Set a large deep skillet or saucepan over medium heat. Add 2 tablespoons olive oil. When it looks shimmery, add the minced garlic and the finely chopped onion if using. Cook 2 to 3 minutes, stirring, until the onion turns translucent and the garlic smells fragrant. Do not brown.
3. Toast the rice
   Add the drained basmati. Stir constantly for 1 to 2 minutes until every grain looks glossy. Toasting coats the rice in oil, which helps it cook separate and absorb flavor.
4. Bloom the spices
   Sprinkle in 1 teaspoon paprika and 1 half teaspoon cumin. Stir 20 to 30 seconds to wake the spices in the hot oil. You should smell a warm, toasty aroma.
5. Build the cooking liquid
   Pour in the crushed tomatoes and 2 and 1 half cups chicken broth. Crumble in the bouillon cube. Season with a pinch of salt and a few grinds of pepper. Stir well, scraping the bottom so no rice sticks.
6. Simmer and steam the rice
   Bring to a full simmer. Reduce heat to low, cover with a tight fitting lid, and cook 18 to 20 minutes. Visual cues: steam holes form on the surface, the liquid is absorbed, and the grains look elongated.
7. Rest and fluff
   Take the pan off heat. Keep covered for 5 minutes to finish steaming. Uncover and fluff gently with a fork. Taste and adjust salt if needed.
8. Season the steak
   While the rice cooks, pat 1 pound sirloin strips very dry with paper towels. Season all sides with Montreal steak seasoning. Dry surfaces brown better.
9. Sear the steak
   Heat a separate large skillet over medium high. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams and the pan is hot, add the steak in a single layer without crowding. Sear 1 to 2 minutes per side for thin strips until browned at the edges and medium rare at the center. Cook longer if you prefer more doneness. Transfer to a plate to rest 2 minutes. Work in batches if needed.
10. Warm the queso
    Heat white queso gently in a small saucepan or microwave on low power until pourable. Stir often. Do not boil or it can separate. If it seems thick, whisk in a splash of milk.
11. Assemble the bowls
    Spoon the tomato scented rice into warm bowls. Top with the seared steak and any resting juices. Drizzle generously with warm queso so it flows into the rice and steak.
12. Finish and serve
    Shower with chopped cilantro. Add a squeeze of lime if you like. Serve with warm flour tortillas for scooping.

Chef tips

• If the rice looks dry before 18 minutes, add 2 to 3 tablespoons hot broth and continue steaming.
• If the rice is tender but the pan still looks saucy, uncover and cook on low for 1 to 2 minutes, stirring, until the liquid reduces.
• For extra crust on the steak, let the seasoned strips sit at room temperature for 10 minutes before searing and avoid moving them during the first minute.
• Warm tortillas briefly in a dry skillet until pliable, then wrap in a clean towel to hold heat.

Serving and Storage Tips of Steak Queso Rice

How to serve it best of Steak Queso Rice

• Spoon fluffy tomato rice into warm bowls, then layer steak on top so the juices drip into the grains.
• Drizzle warm white queso in thin ribbons for even coverage.
• Finish with chopped cilantro and a few grinds of black pepper.
• Add brightness with lime wedges. Avocado slices, pico de gallo, or pickled red onions make the bowl pop.
• Turn it into tacos or burritos with warm flour tortillas. Add shredded lettuce for crunch.

Make it a balanced plate of Steak Queso Rice

• Add a quick side salad with romaine, corn, and a light vinaigrette.
• For extra veg, fold in sautéed peppers or grilled zucchini just before serving.

Holding for guests of Steak Queso Rice

• Keep cooked rice covered on the lowest heat with a splash of broth.
• Rest steak under loose foil for up to 10 minutes. Rewarm queso gently until pourable.

Storage of Steak Queso Rice

• Cool within 1 hour. Store rice, steak, and queso separately in airtight containers.
• Refrigerate up to 3 days. Queso firms as it chills.

Reheating of Steak Queso Rice

• Rice: sprinkle with a tablespoon of broth per cup. Cover and warm on low or microwave at 60 percent power in short bursts, fluffing once.
• Steak: warm in a skillet over medium low just until heated through so it stays tender.
• Queso: reheat gently over low heat or in the microwave at low power. Whisk in a splash of milk if thick.

Freezing of Steak Queso Rice

• Freeze rice and steak separately for up to 2 months. Thaw overnight in the fridge.
• Reheat rice with a little broth. Warm steak briefly to preserve texture. Make fresh queso for the best finish.

Leftover ideas of Steak Queso Rice

• Queso steak nachos with jalapeños and cilantro.
• Stuffed bell peppers with rice, steak, and a spoon of queso.
• Breakfast burritos with scrambled eggs, rice, steak, and salsa.

Helpful Notes of Steak Queso Rice

• Rinse until clear
  Keep rinsing basmati until the water is almost clear. This removes surface starch so the grains cook light and separate.
• Toast for flavor and texture
  Stir the rice in hot oil for 1 to 2 minutes. A glossy coat helps prevent clumping and gives a nutty aroma.
• Liquid balance
  Crushed tomatoes add moisture. Stick to 2 and 1/2 cups broth for 2 cups rice as written. If you swap in tomato sauce, start with 2 and 1/4 cups broth and add more only if needed.
• Tight lid matters
  Steam cooks the final stage. If your lid is loose, place a sheet of foil over the pan, then the lid, to trap steam.
• Spice options
  Use smoked paprika for a deeper profile. Add a pinch of chili flakes or minced jalapeño with the garlic if you want gentle heat.
• Salt control
  Bouillon can be salty. Season lightly at the start and adjust after steaming and fluffing.
• Steak prep
  Slice sirloin across the grain into thin strips. Pat very dry. Season right before searing. A cast iron or heavy stainless skillet gives the best browning.
• Doneness cues
  Thin strips usually hit medium rare in 1 to 2 minutes per side. Look for browned edges and a blush center. Rest 2 minutes so juices settle.
• Queso consistency
  Warm gently until pourable. If thick, whisk in a splash of milk. If thin, simmer a minute off direct heat and stir. Avoid boiling to prevent separation.
• Add veg
  Fold in sautéed peppers, corn, or black beans after fluffing the rice. Grilled zucchini or onions are great on top with the steak.
• Make it lighter
  Swap sirloin for flank or use grilled chicken. For dairy free, use a dairy free queso or finish with avocado and salsa.
• Rice swaps
  Jasmine or long grain work well. Start with the same liquid, then adjust with small splashes if the pan looks dry before the rice is tender.
• Gluten awareness
  Most ingredients are gluten free, but check labels on bouillon, steak seasoning, queso, and tortillas to be sure.
• Scale it up
  Double the rice in a wider pot so the grains cook evenly. Sear steak in batches and combine at the end.
• Storage safety
  Cool rice within 1 hour and refrigerate in shallow containers. Reheat to steaming hot and add a spoon of broth to bring back softness.

Conclusion of Steak Queso Rice

As a chef, I look for dinners that deliver clear technique and big flavor with steps you can trust. Steak Queso Rice checks every box. The rice is consistently fluffy because you rinse, toast, and steam with a tight lid. The tomato and bouillon base gives savoriness without heaviness, and a little paprika with cumin adds warmth that never fights the steak. While the rice finishes, thin sirloin strips sear fast in butter and a touch of oil, so you get browned edges and tender centers. When the warm white queso hits the bowl, it melts into the grains and the meat, tying everything together with a creamy finish that feels restaurant worthy.

This method is flexible. Use sirloin, flank, or skirt. Swap basmati for jasmine or long grain if that is what you keep in the pantry. Keep things mild or lean into heat with jalapeño, chili flakes, or a spicier queso. You can fold in peppers, corn, or black beans for extra color and texture, or keep it simple and let the steak and rice shine. The bowls are great on their own, and they also make excellent tacos and burritos with warm flour tortillas on the side.

Plan friendly details matter too. The rice holds well, the steak cooks in minutes, and the queso reheats gently with a splash of milk. Store components separately and you can assemble fresh bowls all week with the same great texture you had on day one.

If you cooked this recipe, I would love to hear your results. Please leave a comment and add a star rating so other readers can cook with confidence. If you snapped a photo, share it on Pinterest or Facebook and tag it so I can see your plate. Let’s keep the ideas flowing. Which cut did you choose, sirloin, flank, or skirt. Did you stay with mild queso or go spicy. Did you serve it as bowls or tuck it into tortillas. Tell me what worked best at your table and what you will try next time.

Frequently Asked Questions of Steak Queso Rice