Description
Steak Queso Rice is a hearty and comforting Tex-Mex inspired dish featuring tender, marinated sirloin steak cubes, creamy cheese-infused queso sauce, and flavorful seasoned rice, all wrapped in warm flour tortillas and pan-cooked to golden perfection. This recipe combines robust spices with melty cheeses and tender rice to create ultimate comfort food perfect for sharing.
Ingredients
Scale
For the 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
For the Queso Sauce
- 4 tablespoons Butter
- 4 tablespoons All-Purpose Flour
- 3 cups Milk (whole milk recommended)
- 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
For the 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
For Assembly
- 12 (6-inch) Flour Tortillas
- Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro
Instructions
- Marinate the Steak: In a medium bowl, combine the sirloin steak cubes with olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper. Toss to coat all the steak pieces evenly with the spices.
- Let it Rest: Cover the bowl with plastic wrap and refrigerate the marinated steak for at least 30 minutes to allow the flavors to penetrate. Marinating longer, up to a few hours, will enhance the flavor further.
- Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Arrange the steak cubes in a single layer without overcrowding. Sear the steak for about 2-3 minutes per side until nicely browned and cooked to your preferred doneness. Cook in batches if needed.
- Rest the Steak: Remove the cooked steak from the skillet and let it rest for a few minutes. Resting helps the juices redistribute for a more tender and flavorful bite.
- Make a Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and continuously stir for 1-2 minutes to form a smooth roux that will thicken the queso sauce.
- Add the Milk: Gradually whisk in the milk, breaking up any lumps, until the mixture is smooth and creamy.
- Melt the Cheeses: Reduce heat to low and add the Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir constantly until all the cheese is melted and the queso sauce is smooth and creamy.
- Add the Flavor: Stir in the drained diced green chiles, garlic powder, onion powder, cayenne pepper if using, and salt. Taste and adjust seasoning as needed.
- Keep it Warm: Maintain the queso over low heat, stirring occasionally. Add a splash of milk if it thickens too much.
- Sauté the Aromatics: In another medium saucepan, heat olive oil over medium heat. Add the 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, stirring constantly, for 1-2 minutes to toast and enhance its flavor.
- Add the Broth and Spices: Pour in chicken broth; stir in cumin, chili powder, and salt. Bring mixture to a boil.
- Simmer the Rice: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
- Fluff and Rest the Rice: Remove saucepan from heat, keep covered, and let rice rest for 5 minutes. Fluff with a fork before using.
- Warm the Tortillas: Heat flour tortillas in a dry skillet over medium heat for a few seconds per side or microwave briefly until pliable to prevent cracking.
- Assemble the Quesadillas: Lay a tortilla flat, spread a generous layer of warm queso over half the tortilla, then top with a portion of cooked rice followed by steak cubes.
- Fold and Cook: Fold the tortilla over to form a half-moon shape. Heat a large skillet or griddle over medium heat. Cook the quesadilla 2-3 minutes per side until golden brown and cheese inside is melted. Optionally brush the outside with butter or oil for extra crispness.
- Cut and Serve: Remove from skillet and let cool slightly. Cut into wedges and serve immediately with optional toppings such as sour cream, guacamole, salsa, and chopped cilantro.
Notes
- Marinate steak for longer for deeper flavor, but minimum 30 minutes is adequate.
- Do not overcrowd pan when searing steak to ensure proper browning.
- Add more milk to the queso if it becomes too thick while warming.
- Adjust cayenne pepper quantity to control spiciness in queso.
- Use fresh grated cheeses for better melting and flavor.
- Rice can be made ahead and reheated when assembling.
- Optionally brush quesadilla exterior with butter for a golden crust.
- Serve with toppings like sour cream, guacamole, salsa, and cilantro for authentic Tex-Mex flavors.
