Description
A hearty and indulgent rice bowl featuring tender steak strips over creamy queso sauce and seasoned rice, this Steak Queso Rice recipe is comfort food made easy. It’s a flavorful, customizable, and almost one-pan meal perfect for weeknights or impressing guests.
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
- Cook the Rice: In a medium saucepan, bring the beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Season and Cook the Steak: Season steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add steak and cook for 3-4 minutes per side until browned. Let rest for 5 minutes.
- Prepare the Queso Sauce: Warm heavy cream in a small saucepan over low heat. Stir in cream cheese until melted. Gradually add shredded cheddar and Monterey Jack, stirring until smooth. Season with garlic powder and cayenne pepper (if using). Keep warm on low heat.
- Assemble the Steak Queso Rice Bowl: Divide cooked rice into serving bowls. Top with steak strips and generously drizzle with queso sauce.
- Garnish and Serve: Add optional toppings like cilantro, tomatoes, jalapeño slices, or sour cream. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium heat for about 5 minutes, stirring occasionally, or in the microwave for 1-2 minutes, stirring to prevent the sauce from separating.
- Sirloin, flank, or ribeye are recommended for the best flavor and texture.
- Vegetarian option: Substitute steak with grilled vegetables, black beans, or plant-based alternatives and use vegetable broth.
- For a smoother queso, stir continuously while adding cheeses, keep heat low, and avoid boiling. Use freshly shredded cheese for best results.
- Parts can be prepared ahead: rice and steak can be cooked and stored separately. Queso is best made fresh.
- Variations include adding sautéed vegetables like bell peppers or onions, increasing spice with jalapeño or cayenne, or swapping cheeses like pepper jack or smoky cheddar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet, Saucepan
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
Keywords: Steak Queso Rice, steak queso rice recipe, easy steak queso rice, cheesy steak and rice skillet, one-pan steak queso rice, how to make steak queso rice, steak rice with cheese sauce, Mexican steak rice bowl, spicy steak queso rice, ground beef queso rice substitute, chicken steak queso rice, steak and cheese rice casserole, quick steak queso rice dinner, best steak queso rice recipe, cheesy Mexican rice with steak, steak and rice with queso fresco, how to cook steak queso rice, steak quesadilla rice bowl, creamy steak queso rice, steak and rice skillet with queso