Steak Queso Rice

Some dinners whisper comfort; this one practically sings it. My Steak Queso Rice is the cozy bowl I reach for when I want big flavor with minimal fuss—tender bites of steak, fluffy, seasoned rice, and ribbons of warm, melty queso pooling into every grain. It tastes like your favorite restaurant bowl but comes together right on the stove with pantry staples and a little kitchen love.

This recipe started on a night when I had leftover steak and not much time. I seared the meat quickly, fluffed a pot of paprika-scented rice, and whisked together a simple queso on low heat. When I spooned everything into a skillet and drizzled that creamy sauce over the top, it became an instant “wow” moment—the kind where everyone at the table leans in for a second bite before they even say a word.

Why You’ll Love It

• Ultra-comforting: Cheesy queso + juicy steak + fluffy rice = pure satisfaction.
• Weeknight-easy: Straightforward steps and simple ingredients.
• One-pan feel: Steak and queso cook while rice simmers—minimal mess.
• Customizable: Adjust spice, swap proteins, or add veggies without losing the wow.
• Meal-prep friendly: Reheats beautifully for lunches.

Time Needed

• Prep: 15 minutes
• Cook: 20 minutes
• Total: 35 minutes
• Servings: 4 bowls

Ingredients

For the Steak

• 1 lb steak strips (sirloin, flank, or ribeye)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp ground cumin

For the Flavorful Rice

• 1 cup jasmine or basmati rice
• 2 cups beef broth
• 1 tbsp unsalted butter
• ½ tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp smoked paprika

For the Queso Sauce

• ¾ cup heavy cream
• 2 tbsp cream cheese
• 1 cup shredded white cheddar
• ½ cup shredded Monterey Jack
• ½ tsp garlic powder
• ¼ tsp cayenne (optional)

Optional Toppings

• ½ cup diced tomatoes
• 2 tbsp chopped fresh cilantro
• Sliced jalapeño
• 1 tbsp sour cream

Step-by-Step Instructions

1. Simmer the rice
   In a medium saucepan, bring the beef broth, butter, salt, garlic powder, and smoked paprika to a gentle boil. Stir in the rice, reduce to low, cover, and cook 15–18 minutes until tender. Remove from heat and fluff with a fork.
2. Season the steak
   Pat steak strips dry (this helps a great sear). Toss with salt, pepper, garlic powder, paprika, and cumin.
3. Sear to juicy perfection
   Heat olive oil in a large skillet over medium-high. Add steak in a single layer and sear 3–4 minutes per side to your preferred doneness. Transfer to a plate and rest 5 minutes so the juices settle.
4. Whisk the queso low and slow
   In a small saucepan over low heat, warm the heavy cream. Add cream cheese and whisk until smooth. Sprinkle in cheddar and Monterey Jack gradually, stirring constantly until velvety. Season with garlic powder and a pinch of cayenne if you like heat. Keep the burner on low so the sauce stays silky.
5. Assemble the skillet
   Spoon the hot rice into a wide skillet or serving dish. Nestle the steak on top. Drizzle generously with warm queso so it cascades over the steak and into the rice.
6. Garnish & serve
   Scatter diced tomatoes and cilantro, add jalapeño slices or a dollop of sour cream if you like, and take it straight to the table while it’s steaming and irresistible.

Variations to Try

• Chicken Queso Rice: Swap in bite-size chicken thighs or breasts and cook through.
• Shrimp Fajita Bowl: Sear shrimp with chili powder and lime; drizzle with queso.
• Veggie Power: Skip the steak and add black beans, sautéed peppers, and corn.
• Chipotle Queso: Stir a spoonful of chipotle in adobo into the sauce for smoky heat.

Tips from Chef Emma

• Dry steak = better browning. Moisture blocks a good sear.
• Low heat for queso. High heat can cause separation—gentle and patient wins.
• Freshly shredded cheese melts smoother than pre-shredded.
• Rest the steak before slicing or serving; those juices belong in your bowl, not on the cutting board.
• Fluff the rice with a fork to keep it airy and absorbent for all that sauce.

Nutrition Info per Serving

• Calories: 380
• Carbs: 42g
• Sugars: 3g
• Fat: 22g
• Protein: 35g
• Sodium: 680mg

Frequently Asked Questions

Can I use pre-cooked steak?
Yes. Warm it briefly in a skillet so it stays tender, then assemble with hot rice and queso.

What’s the best rice to use?
Jasmine or basmati stay fluffy and separate—perfect for soaking up queso without turning sticky.

Can I make it ahead?
Absolutely. Prep the components (rice, steak, queso) and store separately. Reheat gently and assemble just before serving.

How can I make the queso spicier?
Add diced jalapeños, extra cayenne, or a spoon of chipotle in adobo for smoky heat.

Does it reheat well?
Yes. Reheat the rice and steak covered (to keep moisture) and warm the queso on low, adding a splash of cream if needed.

Conclusion / Final Thoughts

If you’re craving a bowl that feels indulgent yet comes together quickly, this Steak Queso Rice is the answer. Every bite is a cozy contrast—tender steak, fluffy grains, and creamy queso with just enough spice. Serve it for a simple weeknight dinner, pack it for lunches, or set the skillet down in the middle of the table and watch it disappear. From my kitchen to yours—enjoy every cheesy, savory forkful.

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