Introduction

Steak Queso Rice is a deliciously comforting dish that combines tender, seasoned steak with creamy queso sauce over flavorful rice. It’s perfect for a quick weeknight dinner or a satisfying meal that feels special without much fuss.

The dish is served in a white bowl with a base layer of orange-colored seasoned rice that looks fluffy and moist, covering the whole bottom. On top of the rice, there are thick slices of medium-rare steak arranged around the center, showing a pink inside and seared brown edges. In the middle, melted white and light yellow cheese covers a portion of the steak pieces, with small green herb bits, likely parsley, sprinkled on top for color contrast. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 for spice)
Optional toppings:
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes

Instructions

Step 1: Cook the rice. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Season and cook the steak. In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.
Step 3: Prepare the queso sauce. In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.
Step 4: Assemble the steak queso rice bowl. Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.
Step 5: Garnish and serve. Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

Tips & Variations

Use leftover cooked steak or rotisserie chicken for a quicker meal.
Substitute beef broth with vegetable broth for a lighter flavor.
Add diced bell peppers or onions to the rice while cooking for extra texture and nutrition.
For a spicier queso, increase the cayenne pepper or add a splash of hot sauce.

Storage

Store leftover steak queso rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the steak. You may need to add a splash of broth or cream when reheating the queso sauce to keep it creamy.

How to Serve

The dish shows a close-up view of a black skillet filled with three main layers: the bottom layer is cooked rice tinted orange and mixed with bits of roasted red bell peppers, the middle layer consists of browned and seared chopped beef pieces scattered evenly over the rice, and the top layer is a light drizzle of white creamy sauce with small green chopped herbs sprinkled all over. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak strips for this recipe?

Yes, but make sure to thaw them completely and pat dry before cooking to ensure even browning and best flavor.

What can I substitute for heavy cream in the queso sauce?

You can use half-and-half or whole milk mixed with a little extra cream cheese to keep the sauce rich, though the texture may be slightly less creamy.