Save Pin
When you want something warm and hearty in a pinch, steak with cheesy rice is hard to top. You get tender pieces of steak and soft, garlicky rice, all covered in a creamy, dreamy cheese sauce that you'll want to scoop up. Everyone loves it at my place, and it's so simple after a long day.
I first made this because the kids kept asking for steak and cheese like at our favorite spots, but I didn’t have time for a big fuss. Now, this is my top pick when we're all in the mood for something that hits the spot and comes together with whatever's in the kitchen.
Delicious Ingredients
- Avocado: Brings a cool creaminess—pick one that's just soft when you press gently
- Fresh cilantro: Adds a fresh pop at the end, snag lively green leaves
- Lime: Brightens everything up; grab a lime that feels hefty
- Chicken broth or water: Cooks the rice; broth gives extra flavor
- Long-grain white rice: Turns out fluffy and perfect for soaking up cheese, remember to give it a rinse first
- Fresh garlic: Chopped to go in the sauce, look for bulbs that feel hard and healthy
- Jalapeños: If you want some spice, choose shiny, firm ones
- Paprika: Brings in a smoky note, swap in smoked paprika for an upgrade
- Chili powder: Adds gentle heat, go for ancho or a classic chili blend
- Flank or sirloin steak: Pick one that's got those little streaks of fat, makes it juicy and tasty
- Olive oil: Gets the flavors sticking and keeps the meat moist, extra virgin if you’ve got it
- Cheddar cheese: Sharp works best for a bold cheesy bite, and it melts even better if you grate it yourself
- Monterey Jack cheese: Super melty and smooth, gives that nice cheese pull
- Salt and pepper: Ties everything together; use kosher salt if you want more control
- Garlic powder: So handy for quick flavor, works well in the rice mix too
- Butter: Makes your cheese sauce extra silky; use unsalted to adjust seasonings easier
- Ground cumin: Adds a warm, earthy vibe; go with fresh-ground when you can
- Whole milk: The start for your cheese sauce—whole milk keeps it super creamy
Simple How-To
- Add the Finish:
- Top everything with chopped cilantro, a few jalapeño rounds if you feel like spice, slices of avocado for smoothness, and a squeeze of lime juice to make it pop. It’s best enjoyed right away while the cheese stays oozy.
- Put It All Together:
- Heap some rice on each plate, stack up the sliced steak, then pour the hot cheese sauce all over so it seeps down into the rice and around the steak.
- Whip Up the Cheese Sauce:
- Use your skillet again for max flavor, but drop the temperature to medium. Toss in the butter, then the chopped garlic, and stir for about a minute till it smells garlicky. Add in the milk slowly and bring it to a gentle bubble—not boiling. Throw in the shredded cheese, little by little, mixing as you go so it melts nicely. Stir until it’s smooth, then add cumin, chili powder, and extra seasonings if you need it. Keep it on low to stay warm.
- Make the Steak:
- Dry your steak off first, rub olive oil all over, then dust with paprika, cumin, garlic powder, salt, and pepper, pressing everything in so it sticks. Get a large skillet blazing hot, lay down the steak, and cook it without moving—about four to five minutes per side for a medium rare, depending on thickness. Pull it off and let it rest for at least five minutes. This keeps it juicy, and then you’ll cut thin slices against the lines in the meat.
- Start with the Rice:
- First, rinse your long-grain rice till the water runs nearly clear. Heat up some olive oil in a pot at medium. Toss in the rice with garlic powder and give everything a good stir so the grains are coated. Toast, stirring, for around two minutes till it smells toasty. Pour in broth or water with a pinch of salt. Once it’s simmering, cover up tight, drop the heat, and cook without peeking for about eighteen to twenty minutes—till fluffy and the liquid’s gone.
Save Pin
Cheddar and Monterey Jack together totally upgrade this cheese sauce. Watching the cheese bubble and melt with that steak smell in the air always makes me hungry. My kids sometimes squabble over who gets that last scoop of sauce—it’s just that tasty.
Leftover Hacks
This stays good for a day or two. Keep your rice and steak in their own containers so things don’t get soggy. Queso goes in a jar or little tub; just warm it gently with a splash of milk to make it smooth again. For best taste, eat it up within forty-eight hours.
Swap Options
Pick up sirloin or ribeye if that’s what looks good. You can lighten the cheese sauce with skim milk and low fat cheese, but it’ll be less creamy. If you don’t have broth handy, water is fine—just punch up the seasonings with extra cumin and salt. Hotter version? Use more jalapeño or a pinch of cayenne pepper.
Save Pin
Ways to Serve It Up
This is awesome all by itself but pairs perfectly with grilled corn, roasted veggies, or a cool salad. If you’ve got a crowd, set out all the toppings for a make-your-own bowl night. And don’t forget warm tortillas or crunchy chips—people love using them to scoop up extra cheese sauce.
Background
Steak and cheese is a classic in lots of places, but this meal gets its feel from Tex Mex comfort food—juicy steak, cheesy sauce, and fluffy rice, just like you’d find in those cozy restaurants. Making it at home means you can tweak every bite to your liking.
Common Questions
- → What makes steak strips easy to chew?
Just let your steak hang out for a bit after you cook it, then slice it into thin strips the opposite way from the grain. That keeps it juicy and nice and soft.
- → I want the queso spicier—any tips?
Totally! Try working in more chili powder, some diced jalapeños, or a pinch of cayenne to really fire it up the way you like.
- → Can I swap out the cheeses?
Definitely. Cheddar and Monterey Jack melt nice and smooth, but you can try other mellow cheeses too if that's what you've got.
- → Do I have to use chicken broth for the rice?
Chicken broth gives more flavor, but water is just fine if you want it lighter or want to cut down on salt.
- → What toppings should I toss on top?
Toss on chopped cilantro, cool avocado, bright lime wedges, or spicy jalapeños, depending what you love best.