Steak Queso Rice: The Ultimate Comfort Food Recipe

Introduction

Steak Queso Rice quesadillas are the ultimate comfort food, combining tender marinated steak, creamy cheese sauce, and flavorful rice all wrapped in warm tortillas. This recipe delivers a satisfying, cheesy, and hearty meal perfect for any day of the week.

Ingredients

• 1.5 lbs sirloin steak, cut into ½-inch cubes
• 2 tablespoons olive oil (plus extra for cooking)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin (plus ½ teaspoon for rice)
• ½ teaspoon chili powder (plus ½ teaspoon for rice)
• Salt and black pepper to taste
• 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 (for queso)
• ½ teaspoon onion powder (for queso)
• ¼ teaspoon cayenne pepper (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 12 (6-inch) flour tortillas
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Instructions

1. Step 1: In a medium bowl, combine the steak cubes with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper. Coat the steak evenly with the spices.
2. Step 2: Cover and refrigerate the steak to marinate for at least 30 minutes, or up to a few hours for more flavor.
3. Step 3: Heat a large skillet or cast-iron pan over medium-high heat. Cook the steak in a single layer without overcrowding, searing for 2-3 minutes per side until browned and cooked to your liking. Cook in batches if needed.
4. Step 4: Remove the steak from the skillet and let it rest for a few minutes to retain juices.
5. Step 5: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until it forms a roux.
6. Step 6: Gradually whisk in milk, stirring to remove lumps, until smooth and creamy.
7. Step 7: Lower the heat and add Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir continuously until melted and smooth.
8. Step 8: Stir in diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt to taste. Keep queso warm on low heat.
9. Step 9: Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until soft, about 5 minutes, then add minced garlic and cook 1 minute more.
10. Step 10: Add rinsed rice and toast it for 1-2 minutes, stirring constantly.
11. Step 11: Pour in chicken broth and stir in cumin, chili powder, and salt. Bring to a boil.
12. Step 12: Reduce heat to low, cover, and simmer rice for 18-20 minutes until tender and liquid is absorbed.
13. Step 13: Remove from heat and let rice rest covered for 5 minutes. Fluff with a fork.
14. Step 14: Warm flour tortillas in a dry skillet or microwave until pliable.
15. Step 15: Lay a tortilla flat and spread a generous layer of queso over half. Top with rice and cooked steak.
16. Step 16: Fold the tortilla over the fillings to form a half-moon.
17. Step 17: Heat a skillet or griddle over medium heat and cook quesadillas 2-3 minutes per side until golden brown and cheese is melted. Optionally brush tortillas with butter or oil for extra crispness.
18. Step 18: Let quesadillas cool slightly before cutting into wedges. Serve with sour cream, guacamole, salsa, and cilantro if desired.

Tips & Variations

• For extra smoky flavor, add a dash of chipotle powder to the steak marinade.
• Use low-fat milk for a lighter queso, though whole milk provides creamier texture.
• Add black beans or corn to the rice for additional texture and nutrition.
• Swap sirloin for flank steak or ribeye depending on your preference and budget.
• Brush tortillas with melted butter before cooking for a richer, golden crust.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy, or microwave briefly then finish in a skillet to restore crispness. The queso sauce can be stored separately in the fridge for up to 4 days and reheated gently with a splash of milk to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for the queso?

Yes, you can substitute Velveeta with cheddar or a processed cheese, but Velveeta melts smoothly and creates a creamy texture that’s hard to beat. Mixing Monterey Jack and Pepper Jack adds flavor and spice, but feel free to adjust based on your preference.

How do I prevent the quesadillas from becoming soggy?

To keep quesadillas crisp, make sure to cook the steak and rice well before assembling and avoid overly wet ingredients. Toasting the tortillas before assembly and cooking the quesadillas in a hot skillet with a little butter or oil helps create a golden, crispy crust.

Steak Queso Rice: The Ultimate Comfort Food Recipe

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★★★★★

4.8 from 138 reviews

Steak Queso Rice is the ultimate comfort food combining tender marinated sirloin steak, creamy three-cheese queso, and flavorful spiced rice all tucked inside warm flour tortillas. This hearty and satisfying recipe is perfect for a delicious lunch or dinner that brings rich Tex-Mex flavors to your table. The steak is seared to juicy perfection, the queso is silky and cheesy, and the rice is seasoned with cumin and chili powder, creating layers of taste in every bite. Served with optional toppings like sour cream, guacamole, salsa, and cilantro, these quesadillas are easy to assemble, cook quickly on the stovetop, and guaranteed to please.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 quesadillas (6-inch size) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

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

• 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

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

Additional Ingredients

• 12 (6-inch) Flour Tortillas
• Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro

Instructions

1. 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 to evenly coat the steak with all the spices.
2. Let it Rest: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to infuse. Marinating longer will enhance taste.
3. Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated steak in a single layer without crowding the pan; cook in batches if needed to avoid steaming.
4. Cook to Perfection: Sear each side of the steak cubes for 2-3 minutes until nicely browned and cooked to your preferred doneness.
5. Rest the Steak: Transfer the cooked steak to a plate and let it rest for a few minutes to redistribute juices, ensuring juicy, tender meat.
6. Make a Roux: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux that will thicken the queso.
7. Add the Milk: Gradually whisk in the milk, breaking up lumps, and continue stirring until the mixture is smooth and creamy.
8. Melt the Cheeses: Reduce heat to low and add Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir constantly until cheeses melt completely and the queso is smooth.
9. Add the Flavor: Stir in the diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt. Adjust seasoning to taste.
10. Keep it Warm: Maintain the queso on low heat to keep it warm while preparing rice and assembling quesadillas; thin with more milk if it thickens too much.
11. Sauté the Aromatics: In a medium saucepan, heat olive oil over medium heat. Cook chopped onion until softened (~5 minutes), then add minced garlic and sauté 1 more minute until fragrant.
12. Toast the Rice: Add rinsed rice to the pan and stir for 1-2 minutes to toast and enhance flavor.
13. Add Broth and Spices: Pour in chicken broth and stir in cumin, chili powder, and salt. Bring to a boil.
14. Simmer the Rice: Lower heat, cover saucepan, and simmer 18-20 minutes until rice is tender and liquid absorbed.
15. Fluff and Rest: Remove rice from heat and let sit covered for 5 minutes, then fluff with a fork.
16. Warm the Tortillas: Heat flour tortillas in a dry skillet over medium heat for a few seconds per side until pliable or warm briefly in microwave for ease of folding.
17. Assemble the Quesadillas: Lay a tortilla flat and spread a generous layer of queso over half of it.
18. Add the Fillings: Top the queso with a layer of cooked rice followed by the cooked steak pieces.
19. Fold and Cook: Fold the tortilla over the fillings to make a half-moon shape.
20. Cook the Quesadillas: Heat a large skillet or griddle on medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and cheese is melted. Optionally brush the tortillas with butter or oil for extra crispness.
21. Cut and Serve: Remove quesadillas from the skillet, allow to cool slightly, then cut into wedges. Serve immediately with sour cream, guacamole, salsa, and chopped cilantro if desired.

Notes

• For best results, marinate the steak for several hours but at least 30 minutes is needed.
• Use a heavy skillet like cast iron to get a nice sear on the steak.
• If queso thickens too much while waiting, add a splash of milk to loosen it.
• Warm tortillas just enough to make them pliable but not dry or crisp before assembling.
• Customize toppings to taste – fresh cilantro, salsa, and creamy sour cream enhance flavor.
• This recipe can be made gluten-free by using gluten-free flour and tortillas.
• Leftover steak and rice can be refrigerated separately and reheated for quick quesadilla assembly later.

Keywords: steak quesadilla, queso rice, Tex-Mex recipe, comfort food, skillet quesadilla, cheesy steak, spiced rice, easy dinner