If you have ever craved something incredibly cozy that combines rich cheese, tender steak, and warm, flavorful rice all wrapped into one, then you are in for a treat with Steak Queso Rice: The Ultimate Comfort Food Recipe. This dish is pure magic on a plate, perfectly balancing savory, creamy, and mildly spicy flavors that come together in a way that feels like a hug from your favorite comfort food. Whether it’s a family dinner or a gathering with friends, this recipe promises layers of flavor and satisfaction that will keep everyone coming back for seconds.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward yet essential, each bringing a unique role that enhances the final taste and texture of the dish. From the savory spices that coat the steak to the creamy blend of cheeses in the queso, every element works together harmoniously.
- Sirloin Steak (1.5 lbs, cut into ½-inch cubes): Choose a tender cut for juicy, flavorful bites.
- Olive Oil (4 tablespoons total): Essential for marinating and sautéing to lock in moisture and flavor.
- Garlic Powder (1½ teaspoons total): Adds a subtle, aromatic depth to steak and queso alike.
- Onion Powder (1½ teaspoons total): Provides a gentle sweetness that complements the garlic perfectly.
- Smoked Paprika (1 teaspoon): Brings a smoky warmth that elevates the steak’s flavor profile.
- Cumin (1 teaspoon total): Lends an earthy note that pairs beautifully with the spices.
- Chili Powder (1 teaspoon total): Adds a mild kick with a classic Tex-Mex vibe.
- Salt and Black Pepper: Basic but vital for seasoning everything just right.
- Butter (4 tablespoons): Used for making the roux, adds richness and creaminess.
- All-Purpose Flour (4 tablespoons): Creates the perfect thickening base for the queso sauce.
- Milk (3 cups, whole preferred): The creamy liquid that transforms the roux into luscious queso.
- Velveeta Cheese (8 oz, cubed): Melts smoothly into a velvety texture.
- Monterey Jack Cheese (4 oz, shredded): Offers mild, gooey cheesiness.
- Pepper Jack Cheese (4 oz, shredded): Adds a little spicy flair to the queso.
- Diced Green Chiles (1 can, 4 oz, drained): Provides subtle heat and tang to brighten the queso.
- Cayenne Pepper (¼ teaspoon, optional): For an extra spicy punch in the sauce.
- Onion (1 medium, finely chopped): Builds the savory base for the rice.
- Garlic Cloves (2, minced): Deliver a fresh, fragrant touch to the rice.
- Long-Grain Rice (1 cup, rinsed): Provides fluffy texture and soaks up the flavorful broth.
- Chicken Broth (2 cups): Infuses the rice with rich, savory flavor.
- Flour Tortillas (12, 6-inch): Soft and pliable, perfect for folding around all the delicious filling.
- Optional Toppings: Sour cream, guacamole, salsa, and chopped cilantro to add freshness and creaminess when serving.
How to Make Steak Queso Rice: The Ultimate Comfort Food Recipe
Step 1: Marinate the Steak
Start by combining the sirloin steak cubes with olive oil and a blend of garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. This mixture coats every piece with rich layers of flavor that will seep into the meat. Letting it rest in the refrigerator for at least 30 minutes—or even longer if you have time—really amps up the taste, making each bite deliciously seasoned.
Step 2: Sear the Steak
Heat a skillet over medium-high heat and sear the steak cubes in batches so they brown beautifully rather than steam. This step locks in juices and creates a mouthwatering crust. Cooking about 2-3 minutes per side gives you tender, just-right doneness. After cooking, let the steak rest briefly to ensure it remains juicy and tender for the quesadillas.
Step 3: Prepare the Queso Sauce
Make a roux by melting butter and whisking in flour until slightly golden, then gradually add milk, whisking constantly to keep it smooth. Lower the heat and gently melt in Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir in diced green chiles and season with garlic powder, onion powder, cayenne pepper (if you like some heat), and salt to taste. Keep this decadent queso warm as you prep the rest of the dish.
Step 4: Cook the Rice
Sauté chopped onion and minced garlic in olive oil until fragrant and tender, then toast the rinsed rice for a minute or two for added depth. Pour in chicken broth, stir in cumin, chili powder, and salt, then cover and simmer until the rice is tender and all liquid is absorbed. Fluff with a fork to keep it light and ready to layer inside your quesadillas.
Step 5: Warm the Tortillas
Softening the flour tortillas in a dry skillet makes them flexible and prevents cracking when folded. A few seconds on each side is all it takes—alternatively, a brief microwave heating works wonders too for pliability.
Step 6: Assemble and Cook the Quesadillas
Spread a generous amount of the warm queso over half of each tortilla, layer with cooked rice, and top with the seared steak cubes. Fold the tortillas over to form a half-moon shape. Cook each quesadilla in a skillet over medium heat, about 2-3 minutes per side, until the tortillas are golden and crispy and the cheese inside is irresistibly melty.
How to Serve Steak Queso Rice: The Ultimate Comfort Food Recipe
Garnishes
Adding a dollop of sour cream, a scoop of fresh guacamole, colorful salsa, and a sprinkle of chopped cilantro makes every bite pop with brightness and texture. These toppings offer the perfect balance to the creamy, savory interior, making each mouthful an adventure.
Side Dishes
Pair your quesadillas with simple, fresh sides like a crisp green salad tossed in lime vinaigrette, charred corn on the cob, or even a vibrant bean salad. These accompaniments bring refreshing contrasts and round out the meal beautifully without stealing the spotlight from the star dish.
Creative Ways to Present
Try cutting the quesadillas into smaller wedges for appetizer-style serving at a party, or stack them layered with queso and steak inside for a hearty lunch plate. You can even serve the steak queso rice mixture separately as a bowl topped with extra cheese and cilantro for a warm, comforting meal with a twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak queso rice and quesadillas in airtight containers in the refrigerator for up to 3 days. This allows the flavors to meld even further, and you’ll find reheated portions just as satisfying as fresh.
Freezing
If you want to enjoy this recipe later, individually wrap cooked quesadillas in foil or plastic wrap and place them in freezer bags. They freeze well for up to 2 months—perfect for busy weeknights when you crave something hearty without the hassle.
Reheating
Reheat refrigerated or frozen quesadillas in a skillet on medium heat, turning occasionally to crisp the tortillas and warm the filling evenly. You can also use a toaster oven or conventional oven to keep them crisp while melting the cheese perfectly.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is recommended for its tenderness and flavor, flank steak or ribeye cubes can also work well. Just adjust cooking times according to thickness and preference for doneness.
Is it possible to make this recipe vegetarian?
Yes! You can substitute the steak with grilled or roasted vegetables like mushrooms, zucchini, or bell peppers. The rich queso and spiced rice base will still keep the dish hearty and delicious.
How spicy is the queso in this recipe?
The queso has a gentle kick from the diced green chiles and optional cayenne pepper, but it’s not overwhelmingly spicy. You can adjust the heat levels easily by adding more or less cayenne or swapping the pepper jack cheese for a milder variety.
Can I prepare parts of this recipe ahead of time?
Definitely. You can marinate the steak and make the queso sauce a day ahead to save time. Just reheat gently before assembling the quesadillas to keep the cheese smooth and creamy.
What’s the best way to warm tortillas without drying them out?
The key is to heat them just until pliable over medium heat, avoiding high temperatures that cause cracking. Wrapping them in a damp paper towel and microwaving for a short time or covering them with foil in the oven also works well.
Final Thoughts
If comfort food had a champion, it would surely be this Steak Queso Rice: The Ultimate Comfort Food Recipe. It’s an irresistible blend of juicy steak, creamy cheeses, and flavorful rice all tucked inside crispy tortillas that promise a cozy, satisfying meal every time. Give it a try—you’ll soon understand why this favorite recipe deserves a spot on your regular rotation.
Print
Steak Queso Rice: The Ultimate Comfort Food Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
Steak Queso Rice is a hearty and satisfying comfort food recipe that combines tender marinated sirloin steak, creamy cheesy queso, and flavorful seasoned rice all wrapped in warm flour tortillas. Perfectly seared steak cubes are paired with a rich blend of Velveeta, Monterey Jack, and Pepper Jack cheeses melted into a smooth queso sauce with a hint of green chiles and spices. The rice is cooked with aromatic onion, garlic, and spices to complement the savory steak and cheese, creating melt-in-your-mouth quesadillas that make a delicious meal for any occasion.
Ingredients
Steak Marinade
- 1.5 lbs Sirloin Steak, cut into ½-inch cubes
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- Salt and Black Pepper to taste
Queso Sauce
- 4 tablespoons Butter
- 4 tablespoons All-Purpose Flour
- 3 cups Whole Milk
- 8 oz Velveeta Cheese, cubed
- 4 oz Monterey Jack Cheese, shredded
- 4 oz Pepper Jack Cheese, shredded
- 1 (4 oz) can Diced Green Chiles, drained
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper (optional)
- Salt to taste
Rice
- 2 tablespoons Olive Oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Long-Grain Rice, rinsed
- 2 cups Chicken Broth
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- Salt to taste
Additional
- 12 (6-inch) Flour Tortillas
- Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro
Instructions
- Marinate the Steak: In a medium bowl, combine the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Toss well to ensure the steak is evenly coated with all the spices.
- Let it Rest: Cover the bowl with plastic wrap and refrigerate the marinated steak for at least 30 minutes to allow flavors to develop. For best results, marinate for a few hours if possible.
- Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the steak in a single layer without overcrowding the pan—cook in batches if needed. Sear the steak cubes for 2-3 minutes on each side until nicely browned and cooked to desired doneness.
- Rest the Steak: Remove the steak from the skillet and let it rest for a few minutes to allow juices to redistribute, ensuring tender and flavorful meat.
- Make a Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux which will thicken the queso sauce.
- Add the Milk: Gradually whisk in the whole milk, breaking up any lumps until the mixture is smooth and creamy.
- Melt the Cheeses: Reduce heat to low and add Velveeta, Monterey Jack, and Pepper Jack cheeses to the saucepan. Stir continuously until all cheeses melt and the queso sauce is smooth and creamy.
- Add the Flavor: Stir in the diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt to taste. Adjust seasonings as needed.
- Keep it Warm: Maintain the queso sauce warm over low heat while preparing the rice and assembling quesadillas. Add a splash of milk if the sauce thickens too much.
- Sauté the Aromatics: In a separate medium saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Toast the Rice: Add the rinsed rice to the saucepan and cook for 1-2 minutes, stirring constantly to toast the grains and enhance flavor.
- Add Broth and Spices: Pour in chicken broth, add cumin, chili powder, and salt. Bring mixture to a boil.
- Simmer the Rice: Reduce heat to low, cover the pan, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
- Fluff and Rest: Remove from heat and let rice rest covered for 5 minutes. Fluff with a fork before using.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat for a few seconds on each side until pliable, or warm briefly in the microwave to prevent cracking.
- Assemble the Quesadillas: Lay a tortilla flat and spread a generous amount of warm queso over half of it. Layer with cooked rice and then the cooked steak cubes.
- Fold and Cook: Fold the tortilla over the filling to form a half-moon shape. Heat a large skillet or griddle over medium heat, optionally brush the outside with butter or oil, and cook the quesadilla for 2-3 minutes per side until golden brown and cheese inside is melted.
- Cut and Serve: Let quesadillas cool slightly, cut into wedges, and serve immediately with optional toppings like sour cream, guacamole, salsa, and chopped cilantro.
Notes
- For juicier steak, allow it to marinate longer, up to 4 hours or overnight if convenient.
- Use whole milk for a creamier queso; you can substitute with 2% milk if preferred.
- Adjust the cayenne pepper in queso according to your spice tolerance.
- Toast rice well for better texture and enhanced flavor.
- To keep quesadillas crispier, brush the tortillas lightly with butter or olive oil before cooking.
- Leftover quesadillas can be reheated in a skillet to restore crispness.
