Name: Steak Queso Rice Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
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); 2 tablespoons fresh cilantro, chopped; 1 jalapeño, sliced; 1 tablespoon sour cream; ½ cup diced tomatoes

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Introduction

Steak Queso Rice is a comforting and flavorful dish combining tender steak strips, cheesy queso sauce, and savory seasoned rice. This easy-to-make bowl is perfect for a satisfying weeknight dinner or casual gathering. Let’s dive into how to create this delicious meal at home.

The dish is served in a simple white bowl, placed on a white marbled surface. It has three main layers: the bottom layer is soft orange rice spread evenly, the middle layer consists of several dark brown grilled beef strips neatly laid on one side, and the top layer is a drizzle of creamy white sauce with some green herbs sprinkled on it, running across the beef and rice. The textures contrast between the fluffy rice, tender meat, and smooth sauce. 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)
2 tablespoons fresh cilantro, chopped (optional)
1 jalapeño, sliced (optional)
1 tablespoon sour cream (optional)
½ cup diced tomatoes (optional)

Instructions

Step 1: Cook the rice by bringing beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Step 2: 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 rest for 5 minutes.
Step 3: Prepare the queso sauce by heating heavy cream in a small saucepan over low heat. Stir in cream cheese until melted. Gradually add shredded cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper if using. Keep warm on low heat.
Step 4: Assemble the bowls by dividing the cooked rice into serving bowls. Top with the steak strips, then drizzle generously with the queso sauce.
Step 5: Garnish with optional toppings such as chopped cilantro, diced tomatoes, jalapeño slices, or sour cream. Serve immediately and enjoy!

Tips & Variations

For extra tenderness, marinate steak strips for 30 minutes in lime juice and garlic before cooking.
Substitute beef broth with chicken or vegetable broth for a lighter flavor.
Add cooked black beans or corn to the rice for more texture and nutrition.
Use pepper jack cheese instead of Monterey Jack for a spicier queso sauce.

Storage

Store leftover steak queso rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist. If the queso sauce thickens too much after cooling, warm it slowly and stir in a little cream or milk to smooth it out.

How to Serve

A white bowl filled with orange rice that looks soft and cooked, topped with several slices of dark brown grilled meat laid neatly in the center. Over the meat and rice, there is a drizzle of white sauce with small green herbs. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of steak for this recipe?

Yes, sirloin, flank, or ribeye all work well. Choose your favorite or what’s available, just be sure to slice them into strips for even cooking.

Is this recipe freezer-friendly?

While you can freeze the cooked steak and rice separately, the queso sauce is best made fresh as its texture can change after freezing. When reheating frozen steak and rice, thaw overnight in the fridge and warm thoroughly.