Do rice and steak go together?

Yes! Rice and steak are a classic pairing worldwide. The tender meat and fluffy grains complement each other in both texture and flavor. In dishes like this, the rice also soaks up the queso, making every bite rich and satisfying.

What kind of cheese goes well on steak?

For Cheesy Steak & Rice, sharp cheddar and Monterey Jack strike the perfect balance between meltability and flavor. If you like more spice, try substituting with Pepper Jack.

Do cheese and rice go together?

Absolutely. Cheese adds creaminess and depth to otherwise simple rice dishes. From risottos to Tex-Mex bowls, rice and cheese are a well-loved combo for good reason.

How to make beef and rice more interesting?

Layer your flavors! Start by seasoning your beef generously. Cook your rice in broth instead of water. Finish with a bold sauce like queso and add fresh toppings like herbs, lime juice, or spicy salsas for contrast.

Cheesy Steak & Rice – Easy 30-Min Dinner for Bold Flavor

Name: Cheesy Steak & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 450g (1 lb) flank or sirloin steak; 1 tsp paprika; Salt and pepper, to taste; 2 tsp ground cumin; 1 tbsp olive oil; 1 tsp garlic powder; 1½ cups whole milk; Salt and pepper, to taste; ½ tsp ground cumin; 2 cups cheddar cheese, shredded; 2 tbsp butter; 1 tsp chili powder; 2 garlic cloves, finely chopped; 1 cup Monterey Jack cheese, shredded; 2 cups broth (or water); Salt, as needed; 1 tbsp olive oil; 1 cup long-grain white rice; 1 tsp garlic powder; Optional Garnishes: Fresh cilantro, Lime wedges, Avocado slices, Jalapeño slices

Description

Seared steak, fluffy garlic rice, and a rich, creamy queso sauce make this Cheesy Steak & Rice a quick, satisfying Tex-Mex dinner.

Ingredients

Scale

For the Steak:

450g (1 lb) flank or sirloin steak

1 tsp paprika

Salt and pepper, to taste

2 tsp ground cumin

1 tbsp olive oil

1 tsp garlic powder

For the Queso Sauce:

1½ cups whole milk

Salt and pepper, to taste

½ tsp ground cumin

2 cups cheddar cheese, shredded

2 tbsp butter

1 tsp chili powder

2 garlic cloves, finely chopped

1 cup Monterey Jack cheese, shredded

For the Rice:

2 cups broth (or water)

Salt, as needed

1 tbsp olive oil

1 cup long-grain white rice

1 tsp garlic powder

Optional Garnishes:

Fresh cilantro, chopped

Lime wedges

Avocado slices

Jalapeño slices

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Instructions

1. Rinse rice and toast with olive oil and garlic powder.

2. Add broth, simmer until tender.

3. Pat steak dry, season with spices.

4. Sear steak 4–5 mins per side, rest, then slice.

5. Melt butter, sauté garlic for queso.

6. Whisk in milk and cheeses, season with spices.

7. Plate rice, add steak slices, pour queso over.

8. Garnish with cilantro, lime, avocado, jalapeños.

Notes

For tender steak, slice against the grain.

Use broth for deeper rice flavor.

Add cayenne for spicier queso.

Perfect for meal prep and leftovers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 plate
Calories: 550
Sugar: 3g
Sodium: 720mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg