Slow Cooker Queso Steak and Rice - Super Tasty Recipes

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Prep Time:15

Cook Time:7

Total Time:7 15

Ingredients

2 pounds beef stew meat
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon oil
1 small onion diced
2 cloves garlic minced
2 cups beef broth
1 (10-ounce) can Rotel Original, undrained
1 10.5-ounce can cheddar cheese soup ( I use the white cheddar if available)
1 tablespoon taco seasoning
2 cups prepared queso cheese dip divided
1½ cups uncooked long-grain white rice
1½ cups freshly shredded pepper jack cheese
2 green onions sliced (optional)

Instructions

Step 1: Season the Beef - Place the beef stew meat in a large bowl and sprinkle it with the salt, black pepper, garlic powder, and smoked paprika. Toss everything together until the seasoning coats all sides of the beef. I usually use clean hands for this because it is the fastest way to make sure no plain spots are hiding underneath. Seasoning before searing gives the outside of each piece a better crust and helps the flavor stay with the meat as it cooks.
Step 2: Sear the Beef - Heat the oil in a large skillet over medium high heat. Once the oil looks shiny and moves easily across the pan, add the beef in a single layer. Let it cook for 2 to 3 minutes, turning the pieces so they become lightly browned on several sides. The beef does not need to cook through. You are only building color, and that quick browning gives the final dish a richer, more savory taste.
Step 3: Fill the Slow Cooker - Transfer the browned beef to a 6 quart slow cooker. Add the diced onion and minced garlic, then pour in the beef broth. Stir in the undrained Rotel, cheddar cheese soup, and taco seasoning until the soup is mostly blended into the liquid. It may not look completely smooth yet, and that is fine. As the cooker warms, the soup loosens and everything settles into a creamy, seasoned broth around the beef.
Step 4: Cook Until Fork Tender - Cover the slow cooker and cook on low for 6 to 7 hours or on high for 4 to 5 hours. The beef is ready for the next step when a fork slides in easily and the pieces feel tender rather than springy. Slow cookers vary a little, so use the texture of the meat as your best guide. Try not to lift the lid often, since each peek lets out heat and can stretch the cooking time.
Step 5: Add the Rice and Queso - Stir the uncooked long grain white rice and 1 cup of the queso dip into the slow cooker. Make sure the rice is pushed beneath the liquid as much as possible so it can cook evenly. Cover and cook for another 45 to 60 minutes. Stir once about halfway through, scraping gently around the edges and bottom. If the mixture looks very thick before the rice is tender, add a small splash of warm beef broth and stir again.
Step 6: Melt in the Pepper Jack - Once the rice is tender, sprinkle in the freshly shredded pepper jack cheese and stir until it melts into the beef and rice. The sauce should look creamy and cling to every spoonful. Cover the slow cooker for another 5 minutes so the cheese can fully relax into the dish. This little rest also gives the rice time to absorb any final pockets of broth.
Step 7: Finish and Serve - Spoon the remaining 1 cup of queso dip over the top. You can spread it across the whole surface or leave it in generous ribbons so each serving gets an extra creamy scoop. Sprinkle with sliced green onions if your family likes them. Serve the steak and rice hot in bowls, and do not be surprised when everyone gets unusually quiet for the first few bites.

Notes

Substitutions

Chuck roast: Cut a boneless chuck roast into bite size pieces and use it in place of the stew meat.
Cheddar cheese: Replace part or all of the pepper jack with freshly shredded cheddar for a milder finish.
Monterey Jack cheese: Use Monterey Jack when you want the same creamy melt with less spice.
Chicken broth: Chicken broth can replace beef broth when that is what you have in the pantry.
Brown rice: Brown rice may be used, but it needs more liquid and a longer cooking time, so check it often near the end.
Mild diced tomatoes: Use plain diced tomatoes with a small can of mild green chiles when Rotel is not available.

Variations

Loaded Queso Steak and Rice: Top each bowl with crushed tortilla chips, sour cream, diced tomatoes, and sliced jalapeños.
Southwest Version: Stir in 1 cup of corn and 1 drained can of black beans just before adding the rice.
Spicy Queso Steak and Rice: Use Hot Rotel and add a diced jalapeño with the onion and garlic.
Steak Burrito Bowl: Spoon the finished steak and rice over shredded lettuce, then add avocado, salsa, and tortilla strips.
Fajita Style: Stir in sautéed red and green bell peppers during the final 15 minutes of cooking.
Extra Beefy Version: Add a teaspoon of beef bouillon paste to the broth for an even deeper savory flavor.

Tips and Tricks

Sear in batches when needed: Crowding the skillet can make the beef steam, so give the pieces enough space to brown.
Use freshly shredded cheese: Cheese grated from a block melts more smoothly and gives the sauce a creamier texture.
Choose refrigerated queso dip: A good refrigerated queso usually has a richer taste and smoother finish than a shelf stable jar.
Stir the rice halfway through: One gentle stir helps the grains cook evenly and keeps rice near the edges from getting too soft.
Watch the liquid level: If the rice absorbs the broth before it is tender, stir in a splash of warm beef broth.
Keep the lid closed: The slow cooker needs steady heat, especially while the beef is tenderizing and the rice is cooking.
Taste before adding extra salt: Queso, taco seasoning, soup, and broth all contain salt, so adjust only after the cheese is mixed in.

Serving Ideas

Warm tortilla chips: Serve a handful on the side for scooping up the creamy rice and tender beef.
Simple green salad: A crisp salad with lime dressing balances the richness of the queso and pepper jack.
Roasted broccoli: The browned edges and fresh flavor of roasted broccoli make a great contrast to the creamy main dish.
Avocado slices: Cool, buttery avocado softens the heat and makes each bowl feel extra generous.
Sour cream and salsa: Put both on the table so everyone can finish their serving the way they like it.
Warm flour tortillas: Spoon the steak and rice into tortillas for an easy handheld dinner or next day lunch.

Storage and Make Ahead Tips

Refrigerate leftovers: Let the dish cool, then store it in an airtight container in the refrigerator for up to 4 days.
Reheat gently: Warm individual portions in the microwave or on the stove with a splash of beef broth to loosen the rice.
Freeze for later: Place cooled portions in freezer safe containers and freeze for up to 2 months.
Thaw overnight: Move frozen portions to the refrigerator the night before you plan to reheat them.
Prepare the beef early: Season and sear the beef the night before, then refrigerate it in a covered container so morning assembly is faster.
Chop the aromatics ahead: Dice the onion, mince the garlic, and slice the green onions up to a day in advance.
Wait to add the rice: For the best texture, do not add uncooked rice until the beef is fully tender and you are close to serving time.

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Servings: servings