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Delicious Steak Queso Rice served in a bowl with toppings

Steak Queso Rice

This Steak Queso Rice recipe combines tender steak, creamy queso, and fragrant rice for a comforting weeknight dinner that is both satisfying and versatile.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb steak strips (sirloin, flank, or ribeye) Trimmed and patted dry.
  • 1 tbsp olive oil For searing the steak.
  • 1 tsp fine salt For seasoning the steak.
  • ½ tsp freshly ground black pepper For immediate bite.
  • 1 tsp garlic powder For deepening savory notes.
  • ½ tsp mild paprika For color and sweetness.
  • ½ tsp ground cumin Adds warm, earthy undertones.
For the Rice
  • 1 cup jasmine or basmati rice Rinsed until water runs clear.
  • 2 cups beef broth Use low sodium if preferred.
  • 1 tbsp butter To enrich the rice.
  • ½ tsp salt Adjusted if broth is salty.
  • ½ tsp garlic powder To echo flavors with the steak.
  • ¼ tsp smoked paprika For a gentle smoky layer.
For the Queso Sauce
  • 1 cup shredded white cheddar cheese Freshly shredded for best melting.
  • ½ cup shredded Monterey Jack cheese For extra creaminess.
  • ¾ cup heavy cream Base for the queso.
  • 2 tbsp cream cheese To stabilize and thicken the queso.
  • ½ tsp garlic powder To tie the dish together.
  • ¼ tsp cayenne pepper Optional for a spicy kick.
Garnishes
  • 2 tbsp fresh cilantro, chopped For a bright finish.
  • 1 whole jalapeño, sliced thinly Seed it for less heat.
  • 1 tbsp sour cream For dolloping on top.
  • ½ cup diced tomatoes To add freshness.

Method
 

Cook the Rice
  1. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rinsed rice, reduce heat to low, cover, and let it simmer for 15 to 18 minutes.
  2. Fluff with a fork and set aside.
Season and Cook the Steak
  1. In a bowl, toss the steak strips with salt, black pepper, garlic powder, paprika, and cumin.
  2. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes per side until browned.
  3. Remove from heat and let the steak rest for 5 minutes before slicing.
Prepare the Queso Sauce
  1. In a small saucepan, warm heavy cream over low heat and add cream cheese, stirring until melted.
  2. Gradually add cheddar and Monterey Jack, stirring constantly until fully melted. Mix in garlic powder and cayenne if desired.
Assemble the Steak Queso Rice Bowl
  1. Divide the cooked rice among serving bowls and arrange the sliced steak on top.
  2. Drizzle the queso generously over the top.
Garnish and Serve
  1. Add cilantro, diced tomatoes, jalapeño slices, and sour cream to the bowls as garnish.
  2. Serve immediately and enjoy.

Notes

Store leftovers in airtight containers. Steak and rice can be stored for up to 3 days, while queso lasts about 4 days if kept separate.