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Steak Queso Rice: Flavor-Packed Dinner Bowl

  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Steak Queso Rice is a rich, hearty meal combining tender steak strips, aromatic rice, and a creamy white cheddar-Monterey Jack queso sauce. Perfectly seasoned beef is served atop fluffy jasmine or basmati rice infused with beef broth, spices, and butter. Drizzled with homemade queso and finished with fresh toppings, this crowd-pleasing bowl is ideal for weeknight dinners or casual entertaining. This recipe yields four generous servings, making it a standout main course.

Ingredients

Scale
  • 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 toppings: cilantro, jalapeño, sour cream, diced tomatoes

Instructions

  1. Bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a saucepan.
  2. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is cooked.
  3. While rice cooks, season steak strips with salt, black pepper, garlic powder, paprika, and cumin.
  4. Heat olive oil in a skillet over medium-high heat. Cook steak strips for 3-4 minutes per side until browned and cooked to desired doneness.
  5. Let the steak rest for 5 minutes after cooking.
  6. In a separate saucepan, heat heavy cream over medium-low heat. Add cream cheese and stir until melted and smooth.
  7. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring continuously until the mixture is smooth and melted.
  8. Stir in garlic powder and cayenne pepper to the queso sauce.
  9. Divide cooked rice among bowls. Top with sliced steak.
  10. Drizzle each serving with the queso sauce.
  11. Add any optional toppings such as cilantro, jalapeño, sour cream, or diced tomatoes. Serve immediately.

Notes

Substitute chicken or tofu for steak for a lighter or vegetarian version. Use vegetable broth for a different flavor profile or whole milk in place of heavy cream for a lighter queso. Make components ahead—rice and steak can be reheated; assemble with fresh queso just before serving. Store leftovers separately in airtight containers; queso thickens when cooled and may need a splash of milk to reheat smoothly. If steak turns tough, reduce cooking time or use a more tender cut. If queso is grainy, melt cheese slowly and stir constantly.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 600
  • Sugar: 3g
  • Sodium: 1100mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 41g
  • Cholesterol: 130mg

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Find it online: https://marirecipes.com/steak-queso-rice/