Description
Steak Queso Rice is the ultimate comfort bowl that combines tender seasoned steak, creamy homemade queso, and perfectly cooked aromatic rice. This dish brings together bold Tex-Mex flavors in an easy 35-minute recipe, making it ideal for weeknight dinners, casual gatherings, or meal prep. If you love rich, cheesy, and savory meals that feel restaurant-quality but are simple enough for home cooking, this Steak Queso Rice is a must-try. Each bite delivers juicy steak, fluffy rice infused with beef broth, and a silky queso sauce that elevates this bowl into something unforgettable.
Ingredients
For the Steak:
1 lb steak strips (sirloin, flank, or ribeye)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin
For the Flavorful Rice:
1 cup jasmine or basmati rice
2 cups beef broth
1 tablespoon butter
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon smoked paprika
For the Queso Sauce:
1 cup shredded white cheddar cheese
½ cup Monterey Jack cheese
¾ cup heavy cream
2 tablespoons cream cheese
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
Optional Toppings:
2 tablespoons fresh cilantro, chopped
1 jalapeño, sliced
1 tablespoon sour cream
½ cup diced tomatoes
Instructions
1. Cook the Rice:Bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
2. Season and Cook the Steak:In a bowl, toss steak strips with salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat. Sear steak for 3 to 4 minutes per side until browned and cooked to your preferred doneness. Remove from heat and let rest for 5 minutes.
3. Prepare the Queso Sauce:Warm heavy cream in a small saucepan over low heat. Add cream cheese and stir until melted. Slowly add white cheddar and Monterey Jack, stirring continuously until smooth and creamy. Mix in garlic powder and cayenne pepper. Keep warm.
4. Assemble the Steak Queso Rice Bowl:Divide cooked rice into bowls. Top with steak strips and drizzle generously with warm queso sauce.
5. Garnish and Serve:Finish with cilantro, tomatoes, jalapeños, or sour cream. Serve immediately.
Notes
Serve Steak Queso Rice immediately while the queso sauce is hot and silky. For the best texture, assemble the bowls right before eating so the rice stays fluffy and the steak remains juicy. Pair this dish with simple sides like a fresh green salad or warm tortillas for scooping. To store leftovers, keep the steak, rice, and queso sauce in separate airtight containers. Refrigerate for up to 3 days. Reheat the rice and steak in the microwave or a skillet with a splash of broth to maintain moisture. Warm the queso gently on low heat, adding a small amount of cream or milk if it becomes too thick. Avoid freezing the queso sauce, as dairy-based sauces can separate, but the cooked steak and rice can be frozen separately for up to 2 months.