Steak Queso Rice
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.
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.