We all have those nights when we crave something cozy, flavorful, and a little indulgent—but we also don’t want to spend an hour doing dishes afterward. Enter: Steak Queso Rice. This is the rice bowl recipe of your dreams. Tender, seasoned steak. Buttery, savory rice. And the pièce de résistance? A velvety, homemade queso sauce that ties it all together in the most mouthwatering way.
Whether you’re feeding your crew after soccer practice or just want a restaurant-worthy dinner in your PJs, this steak and rice dish delivers big on flavor and comfort with minimal mess. Bonus? It all comes together in about 35 minutes.
Why You’ll Love This Steak Queso Rice
Because it checks every comfort-food box. The juicy steak brings the sizzle, the seasoned rice offers cozy vibes, and the queso sauce? It’s the kind of creamy, cheesy magic that makes people close their eyes and say, “Mmm.” This recipe is also super customizable. Want it spicier? Add jalapeños. Extra creamy? Double the queso. It’s your bowl, your rules.
Ingredients
For the Steak:
- 1 lb (450 g) steak strips (sirloin, flank, or ribeye)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (6 g) salt
- ½ teaspoon (2 g) black pepper
- 1 teaspoon (3.5 g) garlic powder
- ½ teaspoon (1.5 g) paprika
- ½ teaspoon (1.5 g) cumin
For the Rice:
- 1 cup (190 g) jasmine or basmati rice
- 2 cups (480 ml) beef broth
- 1 tablespoon (14 g) butter
- ½ teaspoon (3 g) salt
- ½ teaspoon (1.5 g) garlic powder
- ¼ teaspoon (0.5 g) smoked paprika
For the Queso Sauce:
- 1 cup (100 g) shredded white cheddar cheese
- ½ cup (50 g) Monterey Jack cheese
- ¾ cup (180 ml) heavy cream
- 2 tablespoons (30 g) cream cheese
- ½ teaspoon (1.5 g) garlic powder
- ¼ teaspoon (0.5 g) cayenne pepper (optional)
Optional Toppings:
- 2 tablespoons (6 g) fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon (15 g) sour cream
- ½ cup (90 g) diced tomatoes
How to Make It
1. Cook the Rice:
In a medium saucepan, bring the beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in the rice, reduce the heat, cover, and let it simmer for 15–18 minutes. Once done, fluff with a fork.
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 the steak for 3–4 minutes per side or until browned and done to your liking. Let it rest 5 minutes, then slice.
3. Make the Queso Sauce:
Warm the heavy cream over low heat. Add the cream cheese and stir until smooth. Slowly add both cheeses while stirring. Add garlic powder and cayenne (if using). Stir until it’s silky and dreamy.
4. Assemble:
Spoon rice into bowls, top with steak slices, drizzle with queso, and add your favorite toppings.
Tips for Steak Queso Rice Success
- Use the right steak: Flank, sirloin, or ribeye are great because they’re flavorful and cook quickly.
- Don’t rush the queso: Keep the heat low to avoid separating or curdling the cheese.
- Beef broth in the rice adds depth—like a flavor bomb in every bite.
- Let your steak rest: This locks in the juices and keeps it tender.
- Want to make it lighter? Sub Greek yogurt for sour cream and reduce the cream cheese.
My Love Affair with Steak and Cheese (In a Bowl)
This recipe was born on one of those “what do I even make tonight” kind of evenings. I had leftover steak, some cheese, and a nearly full bag of rice. When the queso sauce idea hit me, it felt like fate. One bite and I knew I had to share it. My kids call it “steak mac-n-cheese rice” and my husband has asked for it weekly since. It’s hearty, cheesy, and just a little fancy without the fuss.
What to Serve with Steak Queso Rice
- Grilled corn with a little chili-lime butter
- Simple salad with lime vinaigrette
- Sauteed bell peppers and onions for fajita vibes
- Tortilla chips to scoop up that extra queso sauce (don’t let it go to waste!)
How to Store Leftovers
- Store rice and steak separately from the queso sauce for best texture.
- Use airtight containers and refrigerate for up to 3 days.
- Reheat rice and steak in the microwave or a skillet. Warm the queso sauce gently on the stovetop with a splash of cream or milk.
- Leftover queso sauce also makes a killer dip for nachos the next day!
FAQs About Steak Queso Rice
Can I use pre-cooked steak?
Yep! Just slice and warm it up before adding to the bowl.
Is there a shortcut queso sauce?
In a pinch, you can use store-bought queso, but homemade is worth it—promise!
Can I make this vegetarian?
Swap steak for grilled veggies or black beans. The queso still steals the show.
Does this work as meal prep?
Totally. Just pack everything separately and reheat before assembling.
Final Thoughts
Steak queso rice is everything you want in a weeknight dinner: fast, flavorful, and family-friendly. It’s the kind of dish that turns an ordinary Tuesday into a mini celebration of all things cheesy and delicious. So the next time you need a meal that brings the heat and the comfort, let this rice bowl recipe be your new go-to.
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Steak Queso Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Steak Queso Rice is the ultimate weeknight comfort bowl, combining juicy, seasoned steak with fluffy beef-broth-infused rice and a rich, velvety queso sauce made from three kinds of cheese. It’s fast, flexible, and packed with flavor—perfect for cozy family dinners or satisfying solo cravings.
Ingredients
For the Steak:
-
1 lb (450 g) steak strips (sirloin, flank, or ribeye)
-
1 tablespoon (15 ml) olive oil
-
1 teaspoon (6 g) salt
-
½ teaspoon (2 g) black pepper
-
1 teaspoon (3.5 g) garlic powder
-
½ teaspoon (1.5 g) paprika
-
½ teaspoon (1.5 g) cumin
For the Rice:
-
1 cup (190 g) jasmine or basmati rice
-
2 cups (480 ml) beef broth
-
1 tablespoon (14 g) butter
-
½ teaspoon (3 g) salt
-
½ teaspoon (1.5 g) garlic powder
-
¼ teaspoon (0.5 g) smoked paprika
For the Queso Sauce:
-
1 cup (100 g) shredded white cheddar cheese
-
½ cup (50 g) Monterey Jack cheese
-
¾ cup (180 ml) heavy cream
-
2 tablespoons (30 g) cream cheese
-
½ teaspoon (1.5 g) garlic powder
-
¼ teaspoon (0.5 g) cayenne pepper (optional)
Optional Toppings:
-
2 tablespoons (6 g) fresh cilantro, chopped
-
1 jalapeño, sliced
-
1 tablespoon (15 g) sour cream
-
½ cup (90 g) diced tomatoes
Instructions
1. Cook the Rice:
In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add rice, cover, and simmer for 15–18 minutes. Fluff with a fork when done.
2. Cook the Steak:
Toss steak with salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet and sear steak 3–4 minutes per side until browned. Rest for 5 minutes, then slice.
3. Make the Queso Sauce:
Heat cream over low heat. Stir in cream cheese until smooth. Add shredded cheeses gradually, stirring until fully melted. Stir in garlic powder and cayenne.
4. Assemble the Bowl:
Divide rice into bowls, top with sliced steak, pour queso sauce over, and add desired toppings.
Notes
Use low heat for the queso to prevent curdling.
Let the steak rest after searing for max juiciness.
Substitute Greek yogurt for sour cream for a lighter version.
Great for meal prep—store components separately and reheat before assembling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Tex-Mex / American