Description
Steak Queso Rice Quesadillas are the ultimate comfort food, combining tender marinated sirloin steak, creamy homemade queso, and flavorful seasoned rice wrapped in warm flour tortillas. This recipe delivers a rich and satisfying meal perfect for gatherings or a hearty weeknight dinner, with a perfect balance of spicy, cheesy, and savory flavors.
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
Quesadillas
- 12 (6-inch) Flour Tortillas
- Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro
Instructions
- 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. Ensure the steak is evenly coated with all the spices for maximum flavor.
- Let it Rest: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the steak. Longer marination improves the flavor depth.
- Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak cubes in a single layer without overcrowding. Sear the steak, cooking in batches if needed to avoid steaming.
- Cook to Perfection: Cook the steak about 2-3 minutes per side until nicely browned and cooked to your preferred doneness.
- Rest the Steak: Remove the steak from the skillet and let it rest for a few minutes so the juices redistribute, leading to tender, juicy meat.
- Make a Roux: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook 1-2 minutes, stirring constantly to form a roux that thickens the queso sauce.
- Add the Milk: Gradually whisk in milk to the roux, breaking up any lumps, and keep whisking until the mixture is smooth and creamy.
- Melt the Cheeses: Lower heat to low and add Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir continuously until all cheeses melt completely and the queso is smooth.
- Add the Flavor: Stir in drained diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt. Adjust seasoning to taste.
- Keep it Warm: Maintain queso on low heat to keep warm. Add a splash of milk if it thickens too much while you prepare the rice and assemble the quesadillas.
- Sauté the Aromatics: Heat olive oil in a medium saucepan over medium heat. Cook chopped onion until softened, about 5 minutes. Add minced garlic and cook 1 more minute until fragrant.
- Toast the Rice: Add rinsed rice, cooking 1-2 minutes with constant stirring to enhance flavor through toasting.
- Add the Broth and Spices: Pour in chicken broth and stir in cumin, chili powder, and salt. Bring mixture to a boil.
- Simmer the Rice: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
- Fluff and Rest: Remove saucepan from heat and let rice rest covered for 5 minutes. Fluff with a fork before using.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for a few seconds per side until pliable, or use microwave briefly to prevent cracking during folding.
- Assemble the Quesadillas: Lay a tortilla flat. Spread a generous layer of warm queso sauce over half the tortilla.
- Add the Fillings: Top the queso with a layer of cooked rice and then the seared steak cubes.
- Fold and Cook: Fold tortilla over the fillings to create a half-moon shape.
- Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Cook quesadillas for 2-3 minutes per side until golden brown and cheese melted inside. Optionally, brush tortillas with butter or oil for extra crispness.
- Cut and Serve: Remove quesadillas, let cool slightly, then cut into wedges. Serve immediately with optional toppings like sour cream, guacamole, salsa, and chopped cilantro.
Notes
- Marinating the steak longer enhances flavor and tenderness.
- Don’t overcrowd the pan when searing steak to ensure proper browning.
- Use whole milk for a richer queso; low-fat milk will produce a thinner sauce.
- If queso thickens too much, add a little milk to adjust consistency.
- Warm tortillas before assembling to prevent cracking when folding.
- Customize queso spiciness by adjusting cayenne pepper and chili powder amounts.
- Leftover quesadillas can be reheated in a skillet to maintain crispness.
