Steak Queso Rice Bowl

Steak Queso Rice is a go-to weeknight dinner when you want something cozy and full of flavor but do not want to spend all night in the kitchen. There is something about juicy steak tossed with cheesy queso and buttery rice that makes people go back for seconds. It is hearty enough for big appetites and customizable so everyone gets their favorite toppings.

The first time I served this for a game night, everyone raved about the queso. It quickly became my favorite way to use up a good steak without a complicated marinade.

Ingredients

• Steak strips: I recommend sirloin ribeye or flank because these cuts stay juicy and soak up the seasonings well Look for bright red meat with a bit of marbling for best results
• Olive oil: This helps brown the steak and develop a delicious crust Use a good quality extra virgin oil for more flavor
• Salt and black pepper: These boost all the background flavors Kosher salt and fresh cracked pepper work best here
• Garlic powder paprika cumin: These spices add smoky warmth and a little earthiness Make sure your paprika is fresh for the best color and taste
• Jasmine or basmati rice: These long grain varieties stay fluffy and do not get mushy Organic rice tends to be more aromatic
• Beef broth: Infuses the rice with a deep savory flavor Opt for low sodium broth if you want more control over salt
• Butter: Gives the rice a rich buttery finish European butter is extra flavorful if you have it
• Shredded white cheddar cheese and Monterey Jack cheese: These melt smoothly and create a tangy creamy queso Shred from a block for best melt quality
• Heavy cream and cream cheese: These make the sauce rich and velvety Always use full fat for the silkiest texture
• Cayenne pepper (optional): This kick of heat is perfect if you love a little spice Add just a pinch if serving kids
• Fresh cilantro jalapeno diced tomatoes and sour cream: Optional for topping but they add brightness and a cool finish Try to use fresh herbs for the best flavor

Step-by-Step Instructions

Cook the Rice:

Bring beef broth butter salt garlic powder and smoked paprika to a boil in a medium saucepan Add rice then turn the heat to low Cover tightly and simmer for about fifteen to eighteen minutes until the liquid is absorbed Fluff gently with a fork and keep warm

Season and Cook the Steak:

In a large bowl combine steak with salt black pepper garlic powder paprika and cumin Toss until every piece is evenly coated Heat olive oil in a large skillet over medium high Add steak strips in a single layer and cook for about three to four minutes on the first side Flip and cook until browned and done to your liking Remove skillet from the burner and let the steak rest uncovered for five minutes

Prepare the Queso Sauce:

In a small saucepan warm heavy cream over low stir in the cream cheese until fully melted Add in shredded white cheddar and Monterey Jack cheese a little at a time stirring constantly until the mixture is smooth Sprinkle in garlic powder and cayenne if using Keep sauce warm on the burner stirring occasionally so it does not form a skin

Assemble the Steak Queso Rice Bowl:

Spoon the cooked rice into four serving bowls Top each with steak strips Drizzle hot queso over the steak so it melts into everything

Garnish and Serve:

Add finishing touches with fresh cilantro diced tomatoes jalapeno slices and sour cream Serve immediately while everything is fresh and hot

Pin

When I make this dish fresh jalapeno is always my favorite addition The spicy bite alongside the creamy queso is unbeatable My family loves building their own bowls around the dinner table with their chosen toppings and it always sparks conversation

Storage Tips

Store leftover steak queso rice in an airtight container in the fridge for up to three days Keep the queso sauce in a separate container so it reheats smoothly You can microwave each component gently and assemble fresh each time For longer storage freeze only the rice and steak since cheese sauce can become grainy once frozen

Ingredient Substitutions

Swap out steak for grilled chicken shrimp or even roasted veggies if you want a meatless bowl If you are lactose intolerant try lactose free cream cheese and shredded cheeses or a store bought vegan queso Both white and yellow cheddar work if you cannot find Monterey Jack

Serving Suggestions

Serve with a side of crispy tortilla chips for some crunch Add black beans or a handful of arugula to make it even more filling This pairs especially well with a zesty lime wedge and an ice cold beverage

Pin

Cultural Context

Queso topped rice bowls are inspired by Tex Mex comfort food where hearty flavors and plenty of toppings are the norm The combination of seasoned steak creamy cheese sauce and aromatic rice is a modern twist on classic steak and rice plates with a nod to the joy of build your own dining

Recipe FAQs

→ Which cut of steak works best for this dish?

Ribeye, sirloin, or flank steak yield tender, flavorful slices that work perfectly with the other components.

→ Can I substitute the rice variety?

Jasmine or basmati rice are both great choices, but long-grain white rice can also be used if preferred.

→ How can I keep the queso sauce smooth?

Keep the heat low while melting the cheeses, and stir constantly to prevent clumps or graininess.

→ Is it possible to make this bowl spicy?

Add cayenne pepper to the queso sauce or sliced jalapeños as a topping for extra heat.

→ How do I ensure the steak stays juicy?

Let the cooked steak rest for a few minutes before slicing—this keeps the juices locked in for every bite.