Craving a comforting yet bold meal? Steak Queso Rice is a delicious Cheesy Steak Rice Bowl that combines tender steak strips, creamy queso, and flavorful rice for a dish that’s perfect for any night. This steak and rice bowl is quick to make, packed with rich flavors, and ideal for family dinners or meal prep. With its cheesy goodness and customizable toppings, this savory queso rice will become a favorite. Let’s whip up this Steak Queso Rice recipe and enjoy a restaurant-quality meal at home!
Why You’ll Love Steak Queso Rice
- Bold Flavors: Juicy steak and creamy queso make every bite of this creamy steak rice irresistible.
- Quick & Easy: Minimal prep for a fast, savory queso rice dish.
- One-Pan Option: Less cleanup for this steak and rice bowl.
- Customizable: Swap proteins or add veggies to this creamy steak rice.
- Versatile: Perfect for weeknights, parties, or meal prep with this savory queso rice.
Ingredients for Steak Queso Rice
Here’s what you’ll need for this steak and rice bowl (serves 4):
Steak:
- 1 lb (450g) steak strips (sirloin, flank, or ribeye)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
Rice:
- 1 cup (185g) jasmine or basmati rice
- 2 cups (480ml) beef broth
- 1 tbsp butter
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
Queso Sauce:
- 1 cup (100g) shredded white cheddar cheese
- ½ cup (50g) shredded Monterey Jack cheese
- ¾ cup (180ml) heavy cream
- 2 tbsp cream cheese
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Optional Toppings:
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tbsp sour cream
- ½ cup diced tomatoes
Equipment
- Large skillet or grill pan
- Medium saucepan
- Small saucepan
- Mixing bowls
- Spatula or tongs
Ingredient Tips
- Steak: Ribeye or sirloin ensures tender Steak Queso Rice; slice thinly for quick cooking.
- Rice: Jasmine or basmati gives fluffy texture to this savory queso rice.
- Cheese: Shred fresh cheddar and Monterey Jack for smooth creamy steak rice.
- Heavy Cream: Creates a rich queso for this steak and rice bowl; don’t substitute with milk.
- Toppings: Cilantro and jalapeño add freshness and heat to this creamy steak rice.
Directions for Steak Queso Rice
Let’s make this Steak Queso Rice—a perfect steak and rice bowl!
Cook the Rice
In a medium saucepan, I bring 2 cups beef broth, 1 tbsp butter, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp smoked paprika to a boil. I add 1 cup rice, reduce to low, cover, and simmer for 15–18 minutes until absorbed. I fluff with a fork for flavorful savory queso rice.
Season and Cook the Steak
In a bowl, I season 1 lb steak strips with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, ½ tsp paprika, and ½ tsp cumin. I heat 1 tbsp olive oil in a skillet over medium-high heat and cook the steak for 3–4 minutes per side until browned. I let it rest for 5 minutes to lock in juices for this creamy steak rice.
Prepare the Queso Sauce
In a small saucepan over low heat, I warm ¾ cup heavy cream and melt 2 tbsp cream cheese. I gradually add 1 cup white cheddar and ½ cup Monterey Jack, stirring until smooth. I mix in ½ tsp garlic powder and ¼ tsp cayenne (if using) for a rich queso for this steak and rice bowl.
Assemble the Bowl
I divide the rice into 4 bowls, top with steak strips, and drizzle with queso sauce for a delicious Steak Queso Rice.
Garnish and Serve
I add optional toppings like cilantro, jalapeño slices, sour cream, or diced tomatoes for extra flair in this savory queso rice, then serve hot.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Servings: 4
- Calories: ~600 kcal per serving
- Macros per Serving: 45g carbs, 30g protein, 35g fat, 2g fiber
Variations for Steak Queso Rice
Try these twists on this steak and rice bowl:
- Spicy Queso: Add diced jalapeños, inspired by Layla Cooks’ Spicy Honey Garlic Chicken.
- Chicken Swap: Use grilled chicken, inspired by Layla Cooks’ Marry Me Chicken Meatballs.
- Shrimp Twist: Substitute sautéed shrimp, inspired by Layla Cooks’ Cucumber Shrimp Salad.
- Veggie Boost: Add grilled peppers, inspired by Layla Cooks’ Irresistible Peach Salad.
- Cheesy Kick: Use pepper jack cheese, inspired by Layla Cooks’ Juicy Air Fryer Steak Bites.
Serving Ideas:
- Pair with Layla Cooks’ Easy Korean Cucumber Salad for a crisp side.
- Serve with Layla Cooks’ Mango Coconut Smoothie for a refreshing contrast.
- Enjoy with Layla Cooks’ Pomegranate Margarita for a bold pairing.
Storage
I store this creamy steak rice in an airtight container in the fridge for up to 3 days, keeping components separate if possible. For reheating, I warm in a skillet over medium heat for 5 minutes or microwave for 1–2 minutes, stirring queso, for fresh savory queso rice.
Serving Tips
- Presentation: Serve Steak Queso Rice in bowls with vibrant toppings for an inviting steak and rice bowl.
- Garnish: Add cilantro or jalapeños for colorful creamy steak rice.
- Pairing: Enjoy with Layla Cooks’ Pumpkin Spice Matcha Latte or a side salad.
- Portion Size: One bowl per person for a hearty meal.
- Occasions: Perfect for weeknights, gatherings, or meal prep.
FAQs About Steak Queso Rice
Here are answers to common questions about this dish:
Can I use pre-cooked steak?
Yes, warm in a skillet for 2–3 minutes for flavorful creamy steak rice.
What rice is best?
Jasmine or basmati ensures fluffy texture for this savory queso rice.
Can I make it ahead?
Yes, store components separately and assemble for fresh steak and rice bowl.
How do I make queso spicier?
Add extra cayenne or jalapeños for spicy Steak Queso Rice.
How do I avoid grainy queso?
Use low heat and fresh cheese for smooth creamy steak rice.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Steak Queso Rice is a hearty, cheesy delight that’s perfect for any occasion. This steak and rice bowl is easy to make and bursting with flavor. Whip up this savory queso rice recipe, top with your favorite garnishes, and enjoy a comforting meal!
Steak Queso Rice
Ingredients
For the Steak:
- 1 lb 450g steak strips (sirloin, flank, or ribeye)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
For the Rice:
- 1 cup 185g jasmine or basmati rice
- 2 cups 480ml beef broth
- 1 tbsp butter
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
For the Queso Sauce:
- 1 cup 100g shredded white cheddar cheese
- ½ cup 50g shredded Monterey Jack cheese
- ¾ cup 180ml heavy cream
- 2 tbsp cream cheese
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional
Optional Toppings:
- 2 tbsp fresh cilantro chopped
- 1 jalapeño sliced
- 1 tbsp sour cream
- ½ cup diced tomatoes
Instructions
Cook the Rice
- In a medium saucepan, I bring 2 cups beef broth, 1 tbsp butter, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp smoked paprika to a boil. I add 1 cup rice, reduce to low, cover, and simmer for 15–18 minutes until absorbed. I fluff with a fork for flavorful savory queso rice.
Season and Cook the Steak
- In a bowl, I season 1 lb steak strips with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, ½ tsp paprika, and ½ tsp cumin. I heat 1 tbsp olive oil in a skillet over medium-high heat and cook the steak for 3–4 minutes per side until browned. I let it rest for 5 minutes to lock in juices for this creamy steak rice.
Prepare the Queso Sauce
- In a small saucepan over low heat, I warm ¾ cup heavy cream and melt 2 tbsp cream cheese. I gradually add 1 cup white cheddar and ½ cup Monterey Jack, stirring until smooth. I mix in ½ tsp garlic powder and ¼ tsp cayenne (if using) for a rich queso for this steak and rice bowl.
Assemble the Bowl
- I divide the rice into 4 bowls, top with steak strips, and drizzle with queso sauce for a delicious Steak Queso Rice.
Garnish and Serve
- I add optional toppings like cilantro, jalapeño slices, sour cream, or diced tomatoes for extra flair in this savory queso rice, then serve hot.
Notes
- Use High-Quality Steak – Ribeye, sirloin, or flank steak work best for tender slices.
- Let the Steak Rest – This locks in the juices for a flavorful bite.
- Warm Queso on Low Heat – Prevents it from becoming grainy or clumpy.
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