Steak Queso Rice : In 5 Easy Steps

If there’s one dish that makes my family practically sprint to the dinner table, it’s Steak Queso Rice. There’s just something about tender, sizzling steak nestled on fluffy, flavorful rice and drenched in velvety queso that turns an ordinary weeknight into a fiesta. And let’s be honest—sometimes we all need a little cheesy comfort, especially after a day that’s felt longer than a Monday in January.

Steak Queso Rice is the perfect answer when you’re craving restaurant-quality flavors without the hefty price tag or waiting for a table. Plus, it’s a meal-in-a-bowl that’s hearty, customizable, and guaranteed to satisfy even the pickiest eaters (looking at you, teenagers). Let’s dive in and make some cheesy magic!

Why You’ll Love This Steak Queso Rice

• One word: queso. Creamy, melty, and downright addictive, queso takes this dish over the top.
• Perfect for busy nights—ready in under an hour, yet fancy enough to impress guests.
• Totally customizable with your favorite toppings like jalapeños, fresh tomatoes, or a dollop of sour cream.
• Uses easy-to-find ingredients you probably already have on hand.

Ingredients You’ll Need

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

How to Make Steak Queso Rice

Step 1: Cook the Rice

Start with the rice, because nothing’s sadder than a gorgeous steak waiting around for its partner in crime.

• In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil.
• Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed.
• Fluff with a fork and set aside.

Your kitchen will already smell amazing at this point—bonus!

Step 2: Season and Cook the Steak

Here comes the star of the show.

• Toss the steak strips in a bowl with salt, black pepper, garlic powder, paprika, and cumin until fully coated.
• Heat olive oil in a large skillet over medium-high heat.
• Add steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness.
• Remove from the skillet and let the steak rest for about 5 minutes (this keeps it juicy!).

Fun fact: This step became my ritual after my kids declared steak “the king of meats.” No pressure.

Step 3: Prepare the Queso Sauce

This is where the “wow” factor comes in.

• In a small saucepan, warm the heavy cream over low heat.
• Add the cream cheese and stir until melted and smooth.
• Gradually add the shredded white cheddar and Monterey Jack cheese, stirring constantly until silky.
• Stir in garlic powder and cayenne pepper for a subtle kick (totally optional if your crew prefers it mild).
• Keep the queso warm on low heat while you assemble the bowls.

Don’t worry if your queso looks a little thick—it will loosen up once poured over the hot steak and rice. And if you “taste test” it by the spoonful… well, I won’t tell.

Step 4: Assemble the Steak Queso Rice Bowl

Now comes the fun part!

• Divide the cooked rice among serving bowls.
• Top each with a generous pile of steak strips.
• Drizzle the warm queso sauce over the steak and rice. The more, the merrier.

Step 5: Garnish and Serve

Add your personality with toppings!

• Sprinkle on fresh chopped cilantro for brightness.
• Add sliced jalapeños for heat.
• Spoon on sour cream for a cool, creamy finish.
• Scatter diced tomatoes for color and freshness.

Serve immediately and prepare for happy silence as everyone digs in.

Aneta’s Tips for the Best Steak Queso Rice

• Use a hot pan for the steak to get a nice sear. No one likes gray, sad steak.
• Don’t skip resting the steak—it locks in those flavorful juices.
• Want a smokier kick? Swap in chipotle powder instead of cayenne.
• Double the queso recipe if you’re feeding a crowd (or if your family is as queso-obsessed as mine).
• Leftovers make an incredible burrito filling the next day!

FAQs About Steak Queso Rice

Let’s Make Dinner Magical!

Steak Queso Rice is one of those dishes that makes you feel like a total rock star in the kitchen—even when you’re wearing yoga pants and running on caffeine. It’s hearty, comforting, and loaded with bold flavors that make dinner feel special any night of the week.

Next time you’re craving something cheesy and satisfying, give this Steak Queso Rice a whirl. Your taste buds—and your family—will thank you.

Explore More Delicious Recipes

If Steak Queso Rice made your taste buds do a happy dance, you’ll love exploring some of my other flavor-packed meals! Check out these tasty ideas next:

• Dive into the bold flavors of Sweet and Spicy Garlic Steak Pasta for another steak dinner that’s anything but boring.
• If you’re craving creamy comfort with a bit of surf-and-turf magic, try my Cajun Shrimp and Steak Alfredo Pasta — it’s rich, indulgent, and absolutely crowd-pleasing.
• Keep the Tex-Mex vibes going strong with my Tex-Mex Chicken and Zucchini, a lighter but equally flavorful meal perfect for busy weeknights.
• And for fellow cheese enthusiasts, you can’t miss my ultra-creamy Queso Baked Chicken — because let’s be honest, there’s no such thing as too much queso!

Happy cooking, and may your kitchen always smell amazing!

Steak Queso Rice

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• Author: Aneta
• Total Time: 45 mins
• Yield: 4 servings 1x

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Description

Steak Queso Rice is the ultimate comfort dish, featuring tender steak strips, seasoned rice, and a rich, creamy queso sauce. Perfect for weeknight dinners or impressing guests, this flavorful bowl comes together in under an hour and satisfies every cheesy craving!

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Cook the Rice:
   In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Fluff with a fork and set aside.

2. 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. Cook steak for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let rest 5 minutes.

3. Prepare the Queso Sauce:
   In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually whisk in white cheddar and Monterey Jack cheeses until smooth. Stir in garlic powder and cayenne pepper (if using). Keep warm on low heat.

4. Assemble the Bowl:
   Divide rice into bowls. Top with steak strips, drizzle generously with queso sauce, and add desired toppings like cilantro, tomatoes, jalapeños, or sour cream. Serve immediately!

Notes

Swap steak for grilled chicken, shrimp, or sautéed mushrooms for variety.
Add extra cayenne or chipotle for more heat.
Leftovers make fantastic burrito fillings!
For creamier queso, stir in a splash of milk if sauce thickens while resting.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 685 Kcal
• Sugar: 2 g
• Sodium: 980 mg
• Fat: 41 g
• Saturated Fat: 20 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 39 g
• Cholesterol: 145 mg