Steak Queso Rice

Steak Queso Rice is my answer to those nights when I want a bold, comforting meal without spending hours in the kitchen. It layers juicy seared steak strips, richly seasoned rice, and a silky, homemade queso sauce that’s packed with flavor. Topped off with fresh garnishes like cilantro, jalapeños, and sour cream, this dish checks every box—quick, hearty, and irresistibly cheesy. Whether I’m cooking for my family or treating myself, this recipe never disappoints.

Why You’ll Love This Recipe

I keep coming back to this recipe because it brings restaurant-style comfort to my kitchen with no stress. The beef is perfectly seasoned, the rice is full of savory depth, and the queso is ultra-creamy with just a hint of spice. It’s also super flexible—I can mix and match toppings or even swap the protein if needed. Plus, it all comes together in under 40 minutes, making it perfect for busy weeknights or casual get-togethers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:
steak strips (sirloin, flank, or ribeye)
olive oil
salt
freshly ground black pepper
garlic powder
paprika
ground cumin

For the rice:
jasmine or basmati rice
beef broth
unsalted butter
salt
garlic powder
smoked paprika

For the queso sauce:
shredded white cheddar cheese
shredded Monterey Jack cheese
heavy cream
cream cheese
garlic powder
cayenne pepper (optional)

Toppings (optional):
fresh cilantro, chopped
jalapeño slices
diced tomatoes
sour cream

Directions

1. Cook the rice:
I bring beef broth, butter, garlic powder, smoked paprika, and salt to a boil in a medium saucepan. Then I add the rice, cover it, and simmer for 15–18 minutes without lifting the lid. Once the liquid’s absorbed, I fluff it with a fork and set it aside.

2. Season and cook the steak:
I coat the steak strips with salt, pepper, garlic powder, paprika, and cumin. In a hot skillet with olive oil, I sear the strips for 3–4 minutes per side until browned. I let the steak rest for 5 minutes before slicing.

3. Make the queso sauce:
In a small pot, I warm the cream on low heat until it just begins to bubble. I whisk in the cream cheese until smooth, then gradually stir in the shredded cheeses. I finish it off with garlic powder and a pinch of cayenne. I keep it warm on low heat, stirring occasionally.

4. Assemble the bowl:
I start with a base of fragrant rice in each bowl, top it with the sliced steak, then drizzle the warm queso sauce over everything. I let the cheese soak into the rice for maximum flavor.

5. Garnish and serve:
I finish each bowl with fresh cilantro, jalapeño slices, tomatoes, and a dollop of sour cream. I always serve it while it’s still hot so that the queso stays creamy.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I’ve used chicken thighs, ground beef, and even sautéed portobello mushrooms instead of steak for different spins. For a lower-carb version, I swap in cauliflower rice. If I need it dairy-free, I use coconut milk and a plant-based cheese—still creamy, just a little different. The queso base also works great with different cheese combos like Colby Jack or smoked Gouda.

Storage/Reheating

I keep the steak, rice, and queso in separate containers to help everything stay fresh. The steak and rice last up to 4 days in the fridge. The queso is best within 2 days. When I reheat, I add a splash of broth or water to the rice, warm the steak quickly in a skillet, and gently reheat the cheese sauce with a little cream while whisking to bring it back to life.

FAQs

What kind of steak works best?

I usually go for ribeye, sirloin, or flank because they’re flavorful and tender. Just slice the steak evenly so everything cooks at the same rate.

Can I prep this dish ahead of time?

Yes! I cook the rice and steak ahead, then reheat everything just before serving. I try to make the queso fresh, but it reheats well with a splash of cream.

How spicy is the queso?

It’s mild unless I add extra cayenne. For more heat, I sometimes add jalapeños to the cheese sauce or use pepper jack cheese.

Can I use regular rice instead of jasmine or basmati?

Absolutely. Long-grain white rice works just fine if that’s what I have on hand.

What toppings go well with this dish?

I love fresh cilantro, tomatoes, jalapeños, and sour cream. A squeeze of lime or some avocado slices also take it up a notch.

Conclusion

Steak Queso Rice is a dish I turn to when I want big flavor and comfort in one bowl. From the seasoned steak to the creamy, melty cheese sauce and fluffy, flavorful rice, every layer brings something satisfying to the table. Whether I’m making it for a crowd or just indulging on a weeknight, it always feels like a treat—and I’m never left with leftovers.

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