Print

Steak Queso Rice: The Ultimate Comfort Food Recipe

Print Recipe

★★★★★

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.

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

  • 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

Find it online: https://bitesizedbenny.com/steak-queso-rice-the-ultimate-comfort-food-recipe/