Steak Queso Rice Recipe
Introduction
Steak Queso Rice is a comforting and flavorful bowl that combines tender, seasoned steak with rich queso sauce and fragrant rice. It’s a quick and satisfying meal perfect for busy weeknights or casual gatherings.
Ingredients
- 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)
Instructions
- Step 1: Prepare the steak by seasoning the strips with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin. Set aside.
- Step 2: In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the steak strips for 3-4 minutes per side until browned and cooked to your desired doneness. Remove from heat and set aside.
- Step 3: Rinse the rice under cold water until the water runs clear. In a pot, combine the rice, 2 cups beef broth, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Step 4: While the rice cooks, prepare the queso sauce. In a small saucepan over low heat, combine 1 cup shredded white cheddar, ½ cup Monterey Jack cheese, ¾ cup heavy cream, 2 tablespoons cream cheese, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper if using. Stir continuously until cheeses melt and the sauce is smooth.
- Step 5: To serve, place a bed of the flavored rice in bowls, top with cooked steak strips, and generously drizzle with the warm queso sauce.
Tips & Variations
- Use skirt steak for a more tender, flavorful option or chicken to lighten the dish.
- Add chopped fresh cilantro or green onions on top for freshness and color.
- For a vegetarian version, swap steak with sautéed mushrooms or grilled vegetables.
- If you like extra heat, increase cayenne pepper or add a splash of hot sauce to the queso.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of milk or broth to loosen the queso sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese for the queso sauce?
Yes, feel free to substitute with other melting cheeses like mozzarella or fontina. However, white cheddar and Monterey Jack provide the best creamy texture and flavor balance.
Is it necessary to use beef broth for the rice?
Using beef broth adds depth and enhances the steak’s flavor, but you can use water or vegetable broth as a substitute if preferred.
PrintSteak Queso Rice Recipe
Steak Queso Rice is a flavorful and comforting one-bowl meal featuring tender seasoned steak strips served over aromatic jasmine or basmati rice, all topped with a creamy, cheesy queso sauce. Perfect for an easy weeknight dinner that is both satisfying and packed with savory spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Ingredients
For the Steak:
- 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
For the Flavorful Rice:
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
For the Queso Sauce:
- 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)
Instructions
- Prepare the Steak: In a bowl, combine salt, black pepper, garlic powder, paprika, and cumin. Toss the steak strips in olive oil, then coat evenly with the spice mixture. Heat a skillet over medium-high heat and cook the steak strips for 3-5 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
- Cook the Rice: Rinse the jasmine or basmati rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and broth is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Make the Queso Sauce: In a small saucepan over medium-low heat, pour in the heavy cream and add cream cheese. Stir until cream cheese is melted and mixture is smooth. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring continuously until cheese is fully melted and sauce is creamy. Add garlic powder and cayenne pepper if using; stir to combine. Keep warm.
- Assemble the Bowl: Place a portion of the cooked rice in a serving bowl, top with the cooked steak strips, and generously drizzle the hot queso sauce over the top. Serve immediately for best flavor and texture.
Notes
- Use any cut of steak you prefer, but sirloin, flank, and ribeye provide great flavor and tenderness.
- Adjust cayenne pepper in queso sauce to control spice level.
- For a lighter version, substitute heavy cream with half-and-half or milk, though sauce will be less rich.
- Leftover steak quesos rice can be refrigerated in an airtight container for up to 3 days.
- To reheat, warm gently on the stovetop or microwave, adding a splash of broth or cream to loosen the queso sauce.
Keywords: steak queso rice, cheesy rice bowl, steak rice bowl, queso sauce recipe, easy dinner recipe, one bowl meal, cheesy steak dinner
