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
Scale
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.
