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Steak Queso Rice: The Ultimate Comfort Food Recipe

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3.9 from 54 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

Steak Queso Rice Quesadillas combine tender marinated sirloin steak, a creamy trio of melted cheeses in a spicy queso sauce, and flavorful seasoned rice all folded into warm flour tortillas. This ultimate comfort food recipe features perfectly seared steak, rich cheesy sauce with a kick from green chiles and spices, and fluffy cumin-spiced rice for an indulgent, crowd-pleasing meal.

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 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

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

Assembly

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

Instructions

  1. 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 well to coat the steak evenly with all the spices for maximum flavor infusion.
  2. Let it Rest: Cover the bowl with plastic wrap and refrigerate the steak mixture for at least 30 minutes to allow the flavors to meld. For more depth, marinate for a few hours if time permits.
  3. Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the marinated steak in a single layer without overcrowding to ensure proper browning. Cook in batches if necessary.
  4. Cook to Perfection: Sear the steak cubes for 2 to 3 minutes per side or until a golden crust forms and desired doneness is reached. Remove steaks from pan once cooked.
  5. Rest the Steak: Transfer the cooked steak to a plate and allow it to rest for a few minutes. This helps redistribute juices making the steak tender and juicy.
  6. Make a Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly for 1 to 2 minutes to eliminate raw flour taste and create a smooth base for the queso.
  7. Add the Milk: Gradually whisk in milk, ensuring to break up any lumps, and cook until the sauce becomes smooth and slightly thickened.
  8. Melt the Cheeses: Lower the heat to low and stir in Velveeta, Monterey Jack, and Pepper Jack cheeses until completely melted and the queso sauce is creamy.
  9. Add the Flavor: Mix in the diced green chiles, garlic powder, onion powder, optional cayenne pepper, and salt. Adjust seasonings to taste for a spicy, flavorful queso.
  10. Keep it Warm: Maintain the queso over low heat to keep it smooth and warm while preparing the rice and quesadillas. Thin with additional milk if it thickens too much.
  11. Sauté the Aromatics: Heat olive oil in a medium saucepan over medium heat. Cook the chopped onion until soft, about 5 minutes, then add minced garlic and sauté for another minute until fragrant.
  12. Toast the Rice: Add rinsed long-grain rice to the onions and garlic, stirring for 1 to 2 minutes to lightly toast the grains, enhancing their flavor.
  13. Add the Broth and Spices: Pour in chicken broth and stir in cumin, chili powder, and salt. Bring mixture to a boil.
  14. Simmer the Rice: Reduce heat to low, cover the pan, and let the rice simmer gently for 18 to 20 minutes until fully cooked and liquid is absorbed.
  15. Fluff and Rest: Remove from heat and keep covered for 5 minutes. Fluff the rice with a fork to separate grains before using in quesadillas.
  16. Warm the Tortillas: Heat flour tortillas in a dry skillet over medium heat for a few seconds on each side until pliable to make them easy to fold without cracking. Alternatively, microwave briefly.
  17. Assemble the Quesadillas: Lay a warmed tortilla on a flat surface and spread a generous layer of warm queso sauce over half.
  18. Add the Fillings: Top the queso layer with a portion of the cooked rice followed by the rested steak cubes.
  19. Fold and Cook: Fold the tortilla over the filling to form a half-moon shape.
  20. Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheeses inside are melted and gooey. For extra crispness, brush the outside with butter or oil before cooking.
  21. Cut and Serve: Remove quesadillas from skillet, let cool slightly, then cut into wedges. Serve with optional toppings like sour cream, guacamole, salsa, or chopped cilantro for added flavor and freshness.

Notes

  • Marinating the steak longer enhances flavor and tenderness—overnight is ideal if possible.
  • Use whole milk for a rich and creamy queso; low-fat milk may result in thinner sauce.
  • Adjust cayenne pepper quantity to control the spiciness of the queso sauce.
  • Don’t overcrowd the skillet when searing steak to get a nice caramelized crust.
  • If queso thickens too much while keeping warm, add a splash of milk and stir to loosen it.
  • Toast rice before simmering to add a nuttier flavor and better texture.
  • Warm tortillas properly to prevent cracking when folding quesadillas.
  • Use a cast-iron skillet or a heavy-bottomed pan for even heat and best searing results.
  • Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-American

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