Go Back
–+ servings
Steak Queso Rice

Savory Steak Queso Rice: Your New Favorite Comfort Bowl

Enjoy a comforting and bold Steak Queso Rice that's packed with tender steak strips and creamy queso in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine or Basmati Rice Rinse before cooking
  • 2 cups Beef Broth Can substitute with chicken or vegetable broth
  • 2 tablespoons Butter Margarine or oil can be an alternative
For the Steak
  • 1 pound Steak Strips Can replace with chicken or shrimp
  • 2 tablespoons Olive Oil Any cooking oil or butter works too
  • 1 teaspoon Salt Adjust to taste; kosher recommended
  • 1 teaspoon Black Pepper Crushed red pepper can be substituted
  • 1 teaspoon Garlic Powder Fresh minced garlic is a good substitution
  • 1 teaspoon Paprika Smoked paprika elevates the flavor
  • 1 teaspoon Cumin Coriander can be substituted for a different flavor
For the Queso Sauce
  • 1 cup Heavy Cream Can use half-and-half for a lighter option
  • 4 ounces Cream Cheese Can skip for a lighter version
  • 1 cup Shredded White Cheddar Cheese Any melting cheese like Gouda can work
  • 1 cup Monterey Jack Cheese Mixing cheeses creates more depth of flavor
  • 1 pinch Cayenne Pepper Adjust to taste for heat
For Garnish
  • 1 tablespoon Fresh Cilantro Green onions can substitute
  • 1 cup Jalapeño Slices Optional for milder flavor
  • 1 cup Sour Cream Greek yogurt can be a tangy alternative
  • 1 cup Diced Tomatoes Canned tomatoes can be used

Equipment

  • Medium saucepan
  • Large skillet
  • Small saucepan

Method
 

Cooking Process
  1. In a medium saucepan, bring 2 cups of beef broth to a boil. Add 2 tablespoons of butter, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Stir in 1 cup of rinsed rice, reduce heat to low, cover and let simmer for 15-18 minutes.
  2. While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet. Toss 1 pound of steak strips with salt, pepper, garlic powder, paprika, and cumin. Add steak to skillet, sear for 3-4 minutes on each side, then let rest for 5 minutes.
  3. In a small saucepan over low heat, warm 1 cup of heavy cream until steaming. Blend in 4 ounces of cream cheese, then whisk in 1 cup each of shredded white cheddar and Monterey Jack cheese until melted. Stir in a pinch of garlic powder and cayenne.
  4. Spoon rice into bowls, layer with steak strips, and drizzle with queso sauce.
  5. Garnish with fresh cilantro, diced tomatoes, jalapeño slices, and a dollop of sour cream. Serve immediately.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 65gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

For best results, store components separately: steak, queso, and rice.

Tried this recipe?

Let us know how it was!