Description
Steak Queso Rice Quesadillas combine tender, marinated sirloin steak, creamy three-cheese queso, and flavorful seasoned rice all wrapped in warm flour tortillas. This hearty comfort food recipe layers juicy seared steak, velvety cheese sauce with green chiles, and aromatic spiced rice for an irresistible meal perfect for lunch or dinner. Ready in under an hour, these quesadillas deliver bold Southwestern flavors with a creamy, cheesy twist.
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 Cheese 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
Other
- 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 well to ensure the steak is evenly coated with all the spices for maximum flavor infusion.
- Let it Rest: Cover the bowl with plastic wrap and refrigerate the marinated steak for at least 30 minutes. Allowing it to rest longer, even a few hours, intensifies the taste and tenderizes the meat.
- Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated steak in a single layer without overcrowding the pan to prevent steaming. Cook in batches if necessary to achieve a nice sear on all sides.
- Cook to Perfection: Sear the steak cubes for about 2-3 minutes per side until browned and cooked to your preferred level of doneness, locking in juices and flavor.
- Rest the Steak: Remove the steak from the pan and let it rest for a few minutes to allow the juices to redistribute, ensuring tender, juicy pieces for the quesadillas.
- Make a Roux: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes while stirring constantly to form a smooth roux, which will thicken the queso sauce.
- Add the Milk: Gradually whisk in the milk, breaking up any lumps, until the mixture is smooth and begins to thicken into a creamy base.
- Melt the Cheeses: Reduce heat to low and add Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir continuously until the cheeses melt completely into a smooth, luscious queso sauce.
- Add the Flavor: Stir in diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt. Taste and adjust seasonings as desired to balance heat and flavor.
- Keep it Warm: Maintain the queso on low heat, stirring occasionally. If it thickens too much, thin it with a splash of milk to keep it pourable while preparing the rice and assembling quesadillas.
- Sauté the Aromatics: In another saucepan, heat olive oil over medium heat. Add chopped onion and cook about 5 minutes until softened. Then add minced garlic and sauté for 1 more minute until fragrant.
- Toast the Rice: Add rinsed long-grain rice to the aromatics and cook, stirring constantly, for 1-2 minutes to toast the rice, enhancing its flavor and texture.
- Add the Broth and Spices: Pour in chicken broth, then stir in cumin, chili powder, and salt. Bring the mixture to a boil to prepare for simmering.
- Simmer the Rice: Lower heat to a simmer, cover the saucepan, and cook for 18-20 minutes or until the rice is tender and the liquid has been fully absorbed.
- Fluff and Rest: Remove rice from heat and keep it covered for 5 minutes. Then fluff with a fork to separate grains before using it as a filling.
- Warm the Tortillas: Warm flour tortillas in a dry skillet over medium heat for a few seconds each side until pliable, or microwave them briefly. This prevents cracking when folding and makes wrapping easier.
- Assemble the Quesadillas: Lay a tortilla flat and spread a generous layer of warm queso over half of it.
- Add the Fillings: Top the queso with cooked rice and then evenly layer the seared steak cubes.
- Fold and Cook: Fold the tortilla into a half-moon shape to encase the fillings completely.
- Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Cook quesadillas for 2-3 minutes per side, flipping carefully, until golden brown and cheese inside is melted. For extra crispness, brush the outside of tortillas with butter or oil before cooking.
- Cut and Serve: Remove the quesadillas from heat and let them cool slightly. Cut into wedges and serve immediately with optional toppings such as sour cream, guacamole, salsa, and chopped cilantro for enhanced flavor and texture.
Notes
- For best results, marinate steak for at least 30 minutes; overnight marination intensifies flavor.
- If Velveeta is unavailable, substitute with a mild processed cheese that melts smoothly.
- Use whole milk for richest queso texture; low-fat milks may cause sauce to be less creamy.
- If you prefer spicier quesadillas, add extra cayenne or chopped jalapeños to the queso.
- Make sure not to overcrowd the pan when searing steak to achieve proper browning.
- Warming tortillas makes them pliable and helps prevent cracking when folding.
- Leftover quesadillas can be reheated in a skillet or oven for best texture; avoid microwaving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Keywords: Steak Queso Rice, Quesadillas, Comfort Food, Cheesy Quesadilla, Southwestern Recipe, Beef Quesadilla, Cheese Sauce, Spicy Rice
