Steak Queso Rice Bowl

Highlighted under Category: Hearty Italian Second Courses

A vibrant bowl featuring tender steak strips, buttery jasmine rice simmered in beef broth, and a lush queso sauce made from two cheeses and fragrant cream. Each bite delivers a balance of savory meat, rich cheese, and subtle spice, further elevated with optional garnishes like cilantro, jalapeño, and tomatoes. The method ensures juicy steak through quick searing and proper resting, while the rice absorbs aromatic seasonings. The queso melts smooth for the perfect drizzle, rounding out a hearty, colorful dish suitable for weeknight dinners or special gatherings alike.

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Brought to You By Valeria Rossi
Last modified on Thu, 03 Jul 2025 00:26:33 GMT
A plate of rice with meat and cheese on top. Save
A plate of rice with meat and cheese on top. | recipesvaleria.com

This Steak Queso Rice recipe makes a truly comforting rice bowl that combines juicy steak strips, creamy cheese sauce, and flavorful rice for a meal that feels extra special but is simple enough for any weeknight. I return to this recipe whenever I need something both satisfying and a little bit indulgent.

My family always lights up when they see steak queso rice on the stove. I made it for a birthday once and now it is the top-requested dish for celebrations.

Ingredients

  • Steak strips: Using sirloin, flank or ribeye ensures tenderness. If you buy quality meat from a trusted butcher, you will taste the difference
  • Olive oil: Adds a subtle earthiness and helps sear the steak well. Choose a brand with a peppery finish for best flavor
  • Salt and black pepper: Enhance all the layers. Select kosher salt and freshly ground pepper if possible
  • Garlic powder: Punched up with real depth. Opt for one without additives
  • Paprika: Provides smokiness. Spanish paprika is worth seeking out
  • Cumin: Gives warmth and a savory note. Buy ground cumin that smells robust and fresh
  • Jasmine or basmati rice: Delivers fluffy grains with aroma. Look for aged rice for best texture
  • Beef broth: Creates a rich and savory rice base. Go for a low sodium option if you prefer to control salt
  • Butter: Makes the rice velvety. European butters offer extra creaminess
  • Smoked paprika: Adds an extra burst of woodsy flavor
  • White cheddar cheese: For the queso, brings sharpness. A block you grate yourself melts best
  • Monterey Jack cheese: Gives extra melt and mild creaminess. Go for whole milk versions
  • Heavy cream: Is the secret to a luscious queso. Use one with no stabilizers
  • Cream cheese: Makes the sauce incredibly smooth and is key for the right texture
  • Cayenne pepper (optional): For a gentle heat. Pinch from a fresh bottle for boldness
  • Fresh cilantro, jalapeño, sour cream, and diced tomatoes: Make bright toppings that add contrast. Choose ripe tomatoes and fragrant cilantro for a fresh finish

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 jasmine or basmati rice and reduce the heat to low. Cover and simmer for fifteen to eighteen minutes until the liquid is absorbed. Fluff with a fork for perfect texture then set aside while preparing the other components.
Season and Cook the Steak:
Mix steak strips with salt, black pepper, garlic powder, paprika and cumin in a bowl to evenly coat. In a large skillet, heat olive oil over medium high heat until shimmering. Add the steak in a single layer and sear for three to four minutes per side until browned and cooked as desired. Remove from heat and allow to rest uncovered for five minutes to keep the steak tender and juicy.
Prepare the Queso Sauce:
Warm heavy cream over low heat in a small saucepan. Add cream cheese and stir patiently until melted and fully combined. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring nonstop until the sauce becomes glossy and smooth. Sprinkle in garlic powder and a pinch of cayenne pepper for depth then keep the sauce warm on very low heat so it stays creamy.
Assemble the Steak Queso Rice Bowl:
Spoon fluffy rice into bowls, making a bed for the toppings. Lay seared steak strips across the rice then pour warm queso sauce on top, making sure to coat each piece of steak for maximum flavor.
Garnish and Serve:
Top your bowl with chopped cilantro, diced tomatoes, sliced jalapeños and a dollop of sour cream. The fresh pops of color and flavor make every bite exciting. Serve your bowls right away while everything is warm and melty.
A bowl of rice with meat and cheese on top. Save
A bowl of rice with meat and cheese on top. | recipesvaleria.com

You Must Know

  • Loaded with protein and hearty enough to satisfy hungry eaters
  • Flexible to adjust spice and toppings to your own taste
  • Great for meal prep because components store well separately

My favorite part is always the queso I could eat it by the spoonful and my family loves to finish the pot with tortillas just to soak up every drop. This recipe has made its way to the center of our family dinner table more times than I can count it is pure comfort food.

Storage Tips

Keep leftover steak rice and queso sauce in separate airtight containers in the refrigerator. The rice and steak will last for up to three days while the queso can be gently reheated with a splash of cream or milk to keep it smooth. Always reheat the meat and sauce over low heat to avoid drying out the steak or breaking the cheese sauce.

Ingredient Substitutions

If you do not have sirloin ribeye or flank even skirt steak can be used for a different texture. For the rice try brown rice for more fiber or use chicken broth in a pinch. You can swap the cheeses for pepper jack for extra spice or use Colby cheese for mildness. Light cream works for the queso if you want it a bit lighter but keep cream cheese for smoothness.

Serving Suggestions

This bowl is a meal on its own but it pairs well with a crisp green salad or roasted vegetables. Tortilla chips on the side can turn this into a party dish for sharing. I sometimes serve little bowls of extra toppings like pickled onions or avocado slices so everyone can build their perfect bowl.

A bowl of rice with meat and cheese on top. Save
A bowl of rice with meat and cheese on top. | recipesvaleria.com

Cultural Context

Steak queso rice bowls take inspiration from Tex Mex cuisine combining the love of steak with creamy queso and seasoned rice. Similar recipes might show up in Southwest family kitchens served up for big gatherings or family game nights. It is the type of dish designed to bring everyone together around the table.

Frequently Asked Questions About Recipes

→ Which steak cut is best for this dish?

Ribeye, sirloin, or flank steak work well due to their tenderness and robust flavor when sliced thin.

→ How do I keep the queso sauce smooth?

Heat the sauce gently on low, stir constantly, and avoid boiling to prevent clumping or graininess.

→ Can I substitute the rice variety?

Jasmine and basmati offer great texture, but you may use long-grain white rice as an alternative.

→ What toppings pair well with this bowl?

Try fresh cilantro, jalapeño slices, diced tomatoes, or a dollop of sour cream for brightness and contrast.

→ How should I slice the steak for serving?

Let the steak rest, then cut against the grain for more tender bites and better presentation.

→ How spicy is the queso sauce?

The queso is mild; add cayenne pepper if you prefer more heat, or omit it for a gentler flavor.

Steak Queso Rice Bowl

Juicy steak, creamy queso, and vibrant rice bowl garnished with fresh toppings for a satisfying meal.

Preparation Time
15 minutes
Cooking Duration
20 minutes
Overall Time Required
35 minutes
Brought to You By: Valeria Rossi

Recipe Group: Main Courses

Skill Requirement: Moderate Skill Level

Cuisine Type: Tex-Mex

Recipe Output: 4 Number of Servings (4 rice bowls)

Diet Preferences: ~

Required Ingredients

→ Steak

01 450 g steak strips (sirloin, flank, or ribeye)
02 15 ml olive oil
03 5 g salt
04 2 g ground black pepper
05 3 g garlic powder
06 1 g paprika
07 1 g ground cumin

→ Rice

08 200 g jasmine or basmati rice
09 480 ml beef broth
10 15 g unsalted butter
11 3 g salt
12 2 g garlic powder
13 0.5 g smoked paprika

→ Queso Sauce

14 100 g shredded white cheddar cheese
15 60 g shredded Monterey Jack cheese
16 180 ml heavy cream
17 30 g cream cheese
18 2 g garlic powder
19 0.5 g cayenne pepper (optional)

→ Optional Toppings

20 8 g fresh cilantro, chopped
21 1 jalapeño, sliced
22 15 ml sour cream
23 80 g diced tomatoes

How to Make It

Step 01

Combine beef broth, butter, salt, garlic powder, and smoked paprika in a medium saucepan and bring to a boil. Add rice, lower the heat, cover, and let simmer for 15–18 minutes until the liquid is fully absorbed. Fluff the rice with a fork and set aside.

Step 02

Season steak strips evenly with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high. Add the steak and sear for 3–4 minutes per side, ensuring browning and preferred doneness. Remove from heat and allow to rest for 5 minutes.

Step 03

Gently heat heavy cream in a small saucepan over low. Add cream cheese and stir until completely melted and smooth. Gradually incorporate white cheddar and Monterey Jack cheeses, stirring until the sauce is velvety. Blend in garlic powder and cayenne pepper, if using. Maintain over low heat.

Step 04

Distribute cooked rice among bowls. Layer with steak strips and spoon generous portions of queso sauce over the top.

Step 05

Add toppings such as chopped cilantro, diced tomatoes, jalapeño slices, or sour cream as desired. Serve without delay.

Additional Information

  1. Let the steak rest to optimize tenderness and retain juices.
  2. Use high-quality cuts such as ribeye, sirloin, or flank for the best results.
  3. Maintain low heat when preparing queso to preserve a smooth texture.

Essential Tools

  • Medium saucepan
  • Large skillet
  • Small saucepan
  • Mixing bowls
  • Knife and cutting board
  • Measuring spoons
  • Fork

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains dairy (cheese, butter, cream, sour cream).
  • Contains potential gluten if using broth with gluten additives.

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: 380
  • Fat Content: 22 grams
  • Carbohydrates: 42 grams
  • Protein Amount: 35 grams