I love how Mexican Spiced Steaks with Chile Con Queso turn a simple weeknight dinner into something celebratory with smoky spices and a silky cheese sauce. This dish pairs bold seared steaks with a creamy chile con queso that’s quick to make and endlessly adaptable. If you want a bright, crunchy side, try pairing it with a warm chayote with dried green chile for a fun Tex‑Mex contrast.
Why Make This Recipe
- Big flavor without fuss: the spice rub (cumin, smoked paprika, ancho or chipotle) creates depth that complements any cut of beef.
- Fast weeknight or special-occasion dinner: steaks sear in 3–4 minutes per side and the queso comes together in under 10 minutes.
- Balanced plate: protein-forward with room for vegetable sides or a simple salad for fiber and color.
- Crowd-pleaser: the cheese sauce tempts picky eaters and lets you adjust heat level for kids or spice lovers.
- Personal note: I reach for this recipe when I want restaurant-style steak at home because the sear + resting technique guarantees juicy results every time.
Recipe Overview
Prep time: 15 minutes (includes rub and queso prep).
Cook time: 15 minutes (sear + finish cheese).
Total time: 30 minutes.
Servings: 4 (about 6–8 oz steak per person).
Difficulty: Easy–Medium.
Method: Pan-sear steaks in a heavy skillet (preferably cast iron), finish in the oven if needed, and make chile con queso on the stovetop or in the same pan for flavor transfer.
My Experience Making This Recipe
Testing this dish several times taught me the value of high heat for a perfect crust and the physics of resting: cut too soon and the juices run out. I also learned to temper the cheese slowly over low heat to keep the sauce smooth and avoid graininess.
How to Make Mexican Spiced Steaks with Chile Con Queso
Start by patting 1½–2 lb of steaks (ribeye, sirloin, or skirt) dry and rubbing them with a mix of 1 tsp salt per pound, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp ground cumin, and ½–1 tsp chipotle powder. Heat a 10–12 inch cast iron skillet over high until smoking, add 1–2 tbsp neutral oil, and sear steaks 3–4 minutes per side for medium-rare (target internal temp 125–130°F), or longer to desired doneness. While the steaks rest 5–10 minutes tented in foil, make the chile con queso: melt 2 tbsp butter, whisk in 1 tbsp flour to make a roux, slowly whisk in 1 cup whole milk, then add 1–1½ cups grated white cheddar or Monterey Jack and 2–3 tbsp roasted chiles (or 1 tbsp chile paste) over low heat until smooth. For a plate with rice, serve over fragrant jasmine rice similar to the one used in the easy coconut lime fish curry with jasmine rice for a tropical contrast.
Expert Tips for Success
- Preheat your skillet until just smoking: a properly hot pan (about 400–450°F surface) gives a Maillard crust in 2–4 minutes. Use a cast iron for best heat retention.
- Use an instant-read thermometer: pull steaks 5°F below target (125°F for medium-rare, 135°F for medium) because they’ll rise while resting.
- Temper the cheese: shred cheese from a block and add it gradually off the heat or over low heat to avoid grainy sauce. Add 1–2 tbsp cream if the queso becomes too thick.
- Deglaze the pan: after searing, deglaze with ¼ cup stock or tequila and scrape fond into the queso for extra flavor—this is a technique I also use in my maple chicken bites with spiced alfredo to capture those browned bits.
- Salt to finish: taste the queso and adjust salt and lime juice at the end to brighten flavors.
How to Serve Mexican Spiced Steaks with Chile Con Queso
- Tacos or fajitas: thinly slice rested steak and spoon queso over warm corn tortillas with pickled red onions and cilantro.
- Steak plate: serve whole steaks with roasted vegetables and a scoop of cilantro‑lime rice. For a lighter finish, pair with a chilled fruit dessert like creamy quinoa pudding with coconut milk to complement the spice.
- Party dip: cube the rested steak and serve with queso as a communal platter with tortilla chips and grilled peppers.
Storage and Reheating Guide
Refrigerate components separately in airtight containers for best results: steaks cut into slices store 3–4 days; queso keeps 3–4 days. Freeze sliced steak in a vacuum bag or freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. To reheat steak, warm gently in a 300°F oven for 8–12 minutes or finish slices in a hot skillet 30–60 seconds per side to avoid overcooking. Reheat queso over low heat in a saucepan, whisking in 1–2 tbsp milk or cream to restore silky texture.
Recipe Variations
- Gluten-free: omit the roux; instead whisk warm milk into 1–2 tsp cornstarch slurry (cold water + cornstarch) and cook until thickened before adding cheese.
- Dairy-free: make a cashew-based queso (soak 1 cup cashews, blend with 1 cup water, nutritional yeast, and smoked paprika) and use dairy-free butter/oil for richness.
- Vegetarian swap: replace steak with grilled portobello caps or thick-cut roasted cauliflower steaks and use the same chile con queso (or a vegan queso) for hearty flavor.
- Heat adjustments: swap chipotle for ancho chile powder for mild smokiness, or add ½ tsp cayenne for serious heat.
Nutritional Highlights
- High in protein: a 6 oz steak provides roughly 40–45 g protein, helpful for satiety and muscle maintenance.
- Moderation on saturated fat: cheese and fatty cuts add richness—balance the meal with vegetables or a whole-grain side.
- Allergens: contains dairy (cheese, milk) and gluten if a flour roux is used—see variations for substitutions and note nut allergy if using cashew queso.
Troubleshooting Common Issues
- Queso is grainy: likely overheated or cheese added too quickly—remove from heat and whisk in a splash of warm milk to smooth; next time add cheese gradually.
- Steak is gray instead of seared: pan wasn’t hot enough—preheat skillet until thin wisps of smoke appear and use minimal oil.
- Sauce too thin: simmer gently to reduce or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
Frequently Asked Questions
Q: What internal temperature should I cook the steaks to for perfect medium-rare?
A: Aim for 125–130°F when you remove the steak from the pan; it will rise to about 130–135°F while resting for a perfect medium-rare.
Q: Can I make the chile con queso ahead of time?
A: Yes—make it up to 24 hours ahead and refrigerate; reheat slowly over low heat, whisking in 1–2 tbsp milk to restore creaminess before serving.
Q: Which cuts of beef work best for this recipe?
A: Ribeye, striploin, hanger, skirt, and sirloin all work well—choose a cut with good marbling for flavor and a tender texture when cooked to medium-rare.
Q: How do I keep the queso from separating when reheating?
A: Reheat gently over low heat, stirring constantly and adding a splash of milk or cream as needed; avoid high heat, which causes the fats to separate.
Mexican Spiced Steaks with Chile Con Queso
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if roux is omitted)
Description
A festive weeknight dinner featuring smoky spiced steaks paired with a creamy chile con queso.
Ingredients
- 1½–2 lb steaks (ribeye, sirloin, or skirt)
- 1 tsp salt per pound
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½–1 tsp chipotle powder
- 1–2 tbsp neutral oil
- 2 tbsp butter
- 1 tbsp flour
- 1 cup whole milk
- 1–1½ cups grated white cheddar or Monterey Jack
- 2–3 tbsp roasted chiles or 1 tbsp chile paste
Instructions
- Pat steaks dry and rub with salt, pepper, smoked paprika, cumin, and chipotle powder.
- Heat a cast iron skillet over high heat until smoking.
- Add oil and sear steaks for 3–4 minutes per side for medium-rare.
- While steaks rest for 5–10 minutes, melt butter in a saucepan.
- Add flour to make a roux, then whisk in whole milk.
- Gradually add cheese and chiles, stir over low heat until smooth.
- Serve steaks with queso drizzled on top or on the side.
Notes
Use a cast iron skillet for best results. Adjust the spice level of the queso to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing and stovetop cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg