A hearty, indulgent rice bowl where tender, seasoned steak strips meet creamy queso sauce and flavorful rice—this dish feels like a comforting hug in every bite.
I love how juicy, spice-rubbed steak comes together with velvety queso and aromatic rice to create a restaurant-quality bowl that’s surprisingly easy to make at home. It’s a one-pan wonder (plus a saucepan) with minimal cleanup, and I can customize it with extra veggies, spice levels, or toppings to suit my mood. Whether I need a quick weeknight dinner or a crowd-pleasing meal prep option, this Steak Queso Rice never disappoints.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Steak:
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1 lb steak strips (sirloin, flank, or ribeye)
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon cumin
For the Flavorful Rice:
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1 cup jasmine or basmati rice
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2 cups beef broth
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1 tablespoon butter
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½ teaspoon salt
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½ teaspoon garlic powder
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¼ teaspoon smoked paprika
For the Queso Sauce:
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1 cup shredded white cheddar cheese
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½ cup Monterey Jack cheese
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¾ cup heavy cream
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2 tablespoons cream cheese
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½ teaspoon garlic powder
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¼ teaspoon cayenne pepper (optional for spice)
Optional Toppings:
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2 tablespoons fresh cilantro, chopped
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1 jalapeño, sliced
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1 tablespoon sour cream
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½ cup diced tomatoes
directions
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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 heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
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Season the Steak: In a bowl, toss steak strips with olive oil, salt, pepper, garlic powder, paprika, and cumin.
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Cook the Steak: Heat a large skillet over medium-high heat. Add the steak and sear for 3–4 minutes per side, until browned and cooked to your liking. Transfer to a plate and let rest for 5 minutes.
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Make the Queso Sauce: In a small saucepan over low heat, warm the heavy cream until it simmers gently. Whisk in cream cheese until melted, then gradually stir in the shredded cheeses until smooth. Season with garlic powder and cayenne, keeping the sauce warm on very low heat.
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Assemble the Bowl: Divide the rice among bowls. Top with steak strips and drizzle generously with queso sauce. Finish with cilantro, jalapeño slices, diced tomatoes, or sour cream as desired.
Servings and timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
Variations
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Swap steak for grilled or shredded chicken for a lighter twist.
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Use shrimp instead of steak for a seafood-inspired bowl.
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Stir in black beans and grilled veggies to make it vegetarian.
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Amp up the heat by adding diced jalapeños or extra cayenne to the queso.
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Replace white cheddar with pepper jack for a spicier sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the rice and steak together in a skillet over medium heat, then stir in the queso sauce until everything is hot. In a pinch, I microwave individual bowls for 1–2 minutes, stirring halfway through to keep the queso creamy.
FAQs
1. Can I use pre-cooked steak?
Yes—I sometimes use leftover grilled steak. I just slice it thinly and warm it briefly in the skillet before adding the queso.
2. What’s the best rice for this dish?
I prefer jasmine or basmati for their fragrant aroma and fluffy texture, but any long-grain rice works well.
3. Can I make this ahead of time?
Absolutely. I cook the components separately, refrigerate them, and assemble just before serving to keep textures fresh.
4. How do I prevent the queso from becoming grainy?
Keeping the heat low and stirring constantly as the cheese melts helps me maintain a silky sauce.
5. Is there a dairy-free option?
Yes—in place of heavy cream and cheeses, I use a dairy-free queso made from cashews blended with nutritional yeast, garlic powder, and a pinch of turmeric for color.
Conclusion
I always feel proud serving this Steak Queso Rice because it looks and tastes like something from my favorite tex-mex restaurant, yet it comes together easily in my own kitchen. The marriage of juicy steak, creamy cheese sauce, and perfectly seasoned rice makes it a go-to for any night of the week. Enjoy making—and eating—every comforting, flavorful bite!
Print
Steak Queso Rice
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy, spice-rubbed steak strips served over aromatic rice and drizzled with a creamy, velvety queso sauce for an indulgent Tex-Mex–inspired bowl.
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)
Optional toppings: chopped cilantro, sliced jalapeño, sour cream, diced tomatoes
Instructions
- Cook the rice: In a saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in rice, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Fluff and set aside.
- Season the steak: Toss steak strips with olive oil, salt, pepper, garlic powder, paprika, and cumin.
- Sear the steak: Heat a skillet over medium-high heat. Add steak and cook 3–4 minutes per side until browned and cooked to desired doneness. Transfer to a plate and let rest.
- Make the queso: In a small saucepan over low heat, warm heavy cream until it simmers. Whisk in cream cheese until smooth, then gradually stir in shredded cheeses until melted. Season with garlic powder and cayenne. Keep warm on lowest heat.
- Assemble bowls: Divide rice among four bowls, top with steak strips, and drizzle generously with queso sauce.
- Add toppings: Finish with cilantro, jalapeño slices, sour cream, and diced tomatoes as desired.
Notes
Protein Swap: Use grilled or shredded chicken or shrimp instead of steak for variety.
Veggie Boost: Stir in sautéed peppers, onions, or black beans before serving.
Spice Level: Increase cayenne or add diced jalapeños to queso for extra heat.
Dairy-Free Option: Substitute with a cashew-based queso and omit heavy cream.
Make-Ahead: Cook components separately and reheat before assembling to keep textures fresh.
Storage & Reheat: Refrigerate leftovers up to 3 days; reheat rice and steak in a skillet, then stir in queso until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (½ of total rice + ¼ steak + queso)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
