Let’s be honest—some days just call for comfort food. That’s where Steak Queso Rice comes in: juicy, seasoned steak piled high over buttery, flavorful rice, all drenched in velvety queso sauce. It’s rich, hearty, and just the right amount of indulgent.

This recipe is one of those easy dinner wins that looks restaurant-worthy but takes less than 40 minutes to make at home. I first whipped it up after a long day when all I wanted was something warm, cheesy, and satisfying—without another takeout order. The first bite had me hooked: the cheesy rice bowl was creamy, savory, and perfectly spiced.

Whether you’re feeding a family or cooking for yourself, this steak recipe is a little luxury that fits into a busy weeknight. One skillet, one pot, one bowl of happiness.

Why You’ll Love This Steak Queso Rice

This dish brings together everything you crave in a comfort food classic—tender steak, flavorful rice, and a dreamy queso sauce. It’s like your favorite burrito bowl got a cheesy upgrade!

Here’s why it’ll be your new go-to:

Quick and easy: Ready in under 40 minutes.
Crowd-pleaser: Even picky eaters can’t resist that creamy cheese topping.
Flexible: Swap in chicken or shrimp for a twist.
Perfect balance: Protein, carbs, and indulgence all in one bite.

Steak Queso Rice

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Author: Olivia Hartwellen
Total Time: 35–40 minutes
Yield: 4 servings 1x

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Description

This Steak Queso Rice bowl is the definition of comfort food done right — tender, juicy steak served over buttery seasoned rice, all smothered in a creamy homemade queso sauce. It’s rich, cheesy, and bursting with flavor — the perfect restaurant-worthy meal made effortlessly at home in under 40 minutes.

Ingredients

Scale

For the Steak:

1 lb (450 g) steak strips (sirloin, flank, or ribeye)
1 tbsp (15 ml) olive oil
1 tsp (5 g) salt
½ tsp (2.5 g) black pepper
1 tsp (3 g) garlic powder
½ tsp (1 g) paprika
½ tsp (1 g) cumin

For the Flavorful Rice:

1 cup (200 g) jasmine or basmati rice
2 cups (480 ml) beef broth
1 tbsp (14 g) butter
½ tsp (2.5 g) salt
½ tsp (2.5 g) garlic powder
¼ tsp (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 tbsp (30 g) cream cheese
½ tsp (3 g) garlic powder
¼ tsp (1 g) cayenne pepper (optional for spice)

Optional Toppings:

Fresh cilantro, chopped
Jalapeño slices
Sour cream
Diced tomatoes

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Instructions

Cook the Rice:
In a saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil.
Stir in rice, cover, and simmer for 15–18 minutes until tender. Fluff with a fork and set aside.
Sear the Steak:
Season steak strips with salt, pepper, garlic powder, paprika, and cumin.
Heat olive oil in a skillet over medium-high heat. Cook steak 3–4 minutes per side until browned.
Remove from heat, rest for 5 minutes, then slice.
Make the Queso Sauce:
In a small saucepan over low heat, warm the heavy cream. Add cream cheese and stir until melted.
Gradually whisk in cheddar and Monterey Jack until smooth and creamy.
Stir in garlic powder and optional cayenne. Keep warm.
Assemble the Bowl:
Add a generous scoop of rice to a bowl. Top with sliced steak and pour the warm queso sauce over the top.
Garnish and Serve:
Sprinkle with fresh cilantro, jalapeños, diced tomatoes, or a dollop of sour cream for extra flavor.

Notes

Use sirloin or flank steak for tender, flavorful results.

Keep the queso sauce on low heat to prevent separation or graininess.

For extra texture, add sautéed peppers, corn, or black beans.

Separate components for meal prep — reheat and combine when serving.

Make it lighter with half-and-half instead of cream and lean steak cuts.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Dinner
Method: Stovetop / One-Pot
Cuisine: Tex-Mex / American

Ingredients You’ll Need

For the Steak:

1 lb (450 g) steak strips (sirloin, flank, or ribeye)
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
½ teaspoon (2.5 g) black pepper
1 teaspoon (3 g) garlic powder
½ teaspoon (1 g) paprika
½ teaspoon (1 g) cumin

For the Flavorful Rice:

1 cup (200 g) jasmine or basmati rice
2 cups (480 ml) beef broth
1 tablespoon (14 g) butter
½ teaspoon (2.5 g) salt
½ teaspoon (2.5 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 (3 g) garlic powder
¼ teaspoon (1 g) cayenne pepper (optional for spice)

Optional Toppings:

Fresh cilantro, chopped
Jalapeño slices
Sour cream
Diced tomatoes

How to Make Steak Queso Rice

1. Cook the Rice

In a saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in rice, cover, and simmer for 15–18 minutes until tender. Fluff with a fork and set aside.

2. Sear the Steak

Season steak strips with salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat and cook steak for 3–4 minutes per side until browned. Rest for 5 minutes, then slice.

3. Make the Queso Sauce

In a small saucepan over low heat, warm the heavy cream. Add cream cheese and stir until melted. Gradually whisk in cheddar and Monterey Jack until smooth. Add garlic powder and cayenne (if using). Keep warm.

4. Assemble Your Bowl

Spoon a generous portion of rice into each bowl. Add sliced steak, then pour that creamy queso sauce over the top like a cheesy waterfall.

5. Garnish and Serve

Top with cilantro, diced tomatoes, jalapeño, or a dollop of sour cream for that restaurant-style finish.

Olivia’s Tips for Perfect Steak Queso Rice

Use the right cut: Sirloin or flank steak gives the best balance of flavor and tenderness.
Don’t overcook the steak. Medium-rare to medium keeps it juicy.
Low and slow for queso: High heat will make your sauce grainy. Keep the temperature gentle for silky perfection.
Add-ins: Toss in black beans, corn, or sautéed peppers for extra texture and color.
Meal prep magic: Keep the steak, rice, and queso separate in the fridge, then assemble when ready to eat.

And if a little queso drips onto your shirt? Just call it “chef’s evidence.”

A Little Story from My Kitchen

This cheesy rice bowl became my go-to comfort dish after one especially chaotic Tuesday. Between a long workday, soccer practice, and a kitchen that looked like a tornado hit it, I needed something satisfying but simple.

I remembered a half-pound of steak in the fridge and decided to improvise. A quick sear, a buttery rice base, and a creamy cheese sauce later—I had dinner that tasted like I’d ordered it from a Tex-Mex restaurant. The kids went silent at the table (the universal sign of approval), and my husband just said, “Please make this again.”

Now, Steak Queso Rice is my weeknight secret weapon. It’s rich enough to feel special but easy enough to make anytime life calls for comfort.

What to Serve with Steak Queso Rice

This hearty bowl is a full meal on its own, but a few simple sides make it shine:

Roasted veggies (like peppers, zucchini, or corn) for color and balance.
Fresh salad with lime vinaigrette to cut through the richness.
Tortilla chips for dipping that leftover queso—because waste not, want not!
Or keep it cozy with a side of warm flour tortillas to scoop up every last drop.

How to Store and Reheat

Refrigerate: Store leftovers in airtight containers for up to 3 days.
Reheat: Warm rice and steak separately from queso for best texture. Reheat queso slowly on low heat, adding a splash of milk or cream to loosen it.
Freeze: Rice and steak freeze beautifully for up to a month. Make queso fresh when reheating for best results.

This dish reheats like a dream—perfect for quick lunches or next-day indulgence.

FAQs About Steak Queso Rice

Can I use a different protein?

Definitely! Chicken, shrimp, or even tofu work beautifully.

What if I don’t have beef broth?

You can use chicken or vegetable broth instead—it still turns out flavorful.

How can I make it spicier?

Add diced jalapeños to the steak or a dash of hot sauce to your queso.

Can I make it lighter?

Swap heavy cream for half-and-half or milk, and use lean steak cuts.

Comfort Food, Upgraded

Steak Queso Rice is what happens when indulgence meets simplicity. It’s bold, creamy, and completely satisfying—a cheesy rice bowl that warms your soul and fills your plate with flavor.

So next time you’re craving something hearty but don’t want to spend hours in the kitchen, grab your skillet, make this steak recipe, and treat yourself to a bowl that feels like a warm hug in every bite.

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Steak Queso Rice: The Ultimate Cheesy Comfort Bowl