Name: Steak Queso Rice Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 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; 1 cup jasmine or basmati rice; 2 cups beef broth; 1 tablespoon butter; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; 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 for spice); 2 tablespoons fresh cilantro, chopped; 1 jalapeño, sliced; 1 tablespoon sour cream; ½ cup diced tomatoes

Jump to Recipe

Introduction

Steak Queso Rice is a comforting and flavorful dish that combines tender, seasoned steak with rich queso sauce over aromatic rice. This easy-to-make bowl brings bold Tex-Mex flavors together for a satisfying meal perfect for any day of the week.

The dish shows a white plate filled with a base layer of orange rice, which looks fluffy and well-cooked. On top of the rice, there is a middle layer of melted cheese mixed with browned pieces of steak that have a juicy pink center and a seared dark brown outer edge. The steak pieces are cut into small chunks and spread evenly over the cheese and rice. Small green herbs are sprinkled lightly on the cheese and steak, adding a touch of color contrast. The whole dish has a warm, rich look with a mix of textures from soft rice, gooey cheese, and tender steak. Photo taken with an iphone --ar 4:5 --v 7

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 for spice)

Optional Toppings:

2 tablespoons fresh cilantro, chopped
1 jalapeño, sliced
1 tablespoon sour cream
½ cup diced tomatoes

Instructions

Step 1: Cook the Rice. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Season and Cook the Steak. In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.
Step 3: Prepare the Queso Sauce. In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.
Step 4: Assemble the Steak Queso Rice Bowl. Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.
Step 5: Garnish and Serve. Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

Tips & Variations

Use leftover cooked steak or rotisserie chicken as a quick protein substitution.
Add a squeeze of lime juice before serving to brighten the flavors.
For a vegetarian option, replace steak with sautéed mushrooms or grilled vegetables.
Adjust the cayenne pepper in the queso sauce to control the spice level.
Use white rice for a milder base or brown rice for added fiber and chewiness.

Storage

Store leftover steak queso rice in airtight containers in the refrigerator for up to 3 days. Keep the queso sauce separate to prevent it from thickening too much in the fridge. Reheat rice and steak gently in the microwave or on the stove, then warm the queso sauce separately and drizzle over before serving.

How to Serve

A close-up view of a black pan filled with a dish showing two main layers; the bottom layer is a bed of cooked orange-colored rice with visible grains and small pieces of soft orange vegetables mixed in. The top layer has large, browned chunks of grilled steak scattered evenly, giving a dark brown textured look. White sauce is drizzled in thick lines over the steak, creating contrast, and chopped green herbs are sprinkled on top, adding touches of bright green. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use any tender cut such as sirloin, flank, or ribeye. Just be mindful of cooking times to avoid overcooking.

Can I make the queso sauce dairy-free?

You can use dairy-free cheese alternatives and plant-based cream to make a dairy-free version, but the texture and flavor might differ slightly from the traditional queso sauce.