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Steak Queso Rice

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Indulge in the heartwarming flavors of our Steak Queso Rice, a delightful rice bowl that combines tender steak strips with a creamy queso sauce over fluffy rice. This quick and satisfying meal is perfect for busy weeknights or casual dinners with family and friends. With just 35 minutes of preparation, you can enjoy a comforting dish that’s not only delicious but also highly customizable. Add your favorite toppings or adjust the spice level to create a truly personalized dining experience.

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 for spice)
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, sliced
  • 1 tablespoon sour cream
  • ½ cup diced tomatoes

Instructions

  1. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork.
  2. Season steak strips with salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat and cook steak for 3–4 minutes per side until browned. Let rest before slicing.
  3. In a small saucepan over low heat, warm heavy cream and melt in cream cheese. Gradually stir in cheddar and Monterey Jack until smooth; add garlic powder and cayenne if desired.
  4. Assemble bowls by adding cooked rice topped with steak strips and drizzled queso sauce. Garnish with cilantro, tomatoes, jalapeños, or sour cream as desired.

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