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Steak Queso Rice Bowl

Category: The Heart of the Meal

Savor tender steak strips, golden and flavorful from spices, layered over fragrant jasmine rice simmered in beef broth. A smooth, creamy queso sauce made with cheddar and Monterey Jack envelopes the dish, adding a luscious richness. Top your bowl with fresh cilantro, diced tomatoes, jalapeño slices, and a dollop of sour cream for a custom burst of flavor. Cooking the steak quickly ensures juiciness, and gently simmering the queso keeps it silky. Every bite delivers a satisfying combination of savory, spicy, and creamy elements. This bowl is a warm, hearty meal perfect for satisfying hunger and pleasing the palate.

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Updated on Sun, 20 Jul 2025 16:46:45 GMT
A plate of food with rice and meat. Save
A plate of food with rice and meat. | sweetbyemma.com

Steak Queso Rice is a total comfort meal that brings together juicy steak strips rich cheesy sauce and buttery fragrant rice all in one hearty bowl. Whenever I want a recipe that feels extra special but still easy enough for a weeknight dinner I turn to this one.

I whipped this up once on a spontaneous Friday night and now it is my husband’s go-to request for birthday dinners The queso sauce always gets rave reviews

Ingredients

  • Steak strips: Choose ribeye sirloin or flank for tenderness Look for bright red meat with good marbling
  • Olive oil: A little goes a long way in getting that golden sear
  • Salt and black pepper: Season the steak thoroughly to build flavor
  • Garlic powder: Adds savory depth and aroma Pick a fine powder for even coating
  • Paprika: Smoked if you can find it brings a subtle earthiness
  • Cumin: Warm and nutty pairs especially well with beef
  • Jasmine or basmati rice: Either stays fluffy and aromatic When shopping seek out grains that are whole and not broken
  • Beef broth: Deepens both flavor and color Go for low-sodium if possible
  • Butter: Infuses the rice with a rich creamy finish Use high-quality unsalted if you can
  • Shredded white cheddar and Monterey Jack cheese: Both melt smoothly and create a complex cheese flavor Shred fresh for best melt
  • Heavy cream: Brings silky texture to queso sauce
  • Cream cheese: Ensures creamy base Choose full-fat for extra richness
  • Cayenne pepper: Optional gives a touch of heat
  • Fresh cilantro Sour cream Diced tomatoes Jalapeno: These toppings add brightness and contrast to your bowl Always opt for fresh and crisp produce

Step-by-Step Instructions

Cook the Rice:
Bring beef broth butter salt garlic powder and smoked paprika to a gentle boil in a medium saucepan Stir in the rice reduce heat to the lowest setting and cover Let simmer undisturbed for about fifteen to eighteen minutes until the liquid has completely absorbed and the rice is tender Fluff carefully with a fork and set aside
Season and Cook the Steak:
Pat steak strips dry before tossing them with salt black pepper garlic powder paprika and cumin Let them sit for five minutes to absorb flavors Heat a large skillet over medium-high and swirl in olive oil Once shimmering add steak strips in a single layer Cook about three to four minutes on the first side so they develop a deep golden crust Flip and cook the second side till your preferred doneness Remove and let rest five minutes so juices stay inside
Prepare the Queso Sauce:
Pour heavy cream into a small saucepan and set to low Stir in cream cheese until smooth and melted Take your time so it does not scorch Gradually add shredded cheddar and Monterey Jack stirring continuously until completely melted and silky Sprinkle in garlic powder and cayenne for extra depth Keep warm but do not let it bubble
Assemble the Steak Queso Rice Bowl:
Spoon hot cooked rice into bowls Top each with an even spread of steak strips Drizzle generously with warm queso sauce letting it flow throughout the bowl
Garnish and Serve:
Scatter with plenty of chopped cilantro diced tomatoes jalapeño slices or a big dollop of sour cream for bowls bursting with fresh flavor Serve while everything is steamy and enjoy each cheesy bite
A bowl of rice with meat and vegetables. Save
A bowl of rice with meat and vegetables. | sweetbyemma.com

My family always jokes this bowl is why we never bother with takeout Tex-Mex anymore I love Monterey Jack cheese best for its perfect melt and gentle kick

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days To keep the queso sauce velvety reheat it gently with a splash of milk or cream and stir well The rice and steak reheat best separately before assembling your next bowl

Ingredient Substitutions

You can make this with chicken strips or even portobello mushrooms for a meatless option Use brown rice if you prefer more fiber Swap cheddar for pepper jack for an extra kick and use any fresh herbs you have on hand for topping

Serving Suggestions

Round out your meal with a crisp green salad tortilla chips or grilled street corn This rice bowl stands alone but also pairs well with roasted vegetables or a zesty slaw My kids sprinkle extra cheese and crushed chips on theirs

Cultural Influence

Inspired by popular Tex-Mex flavors this recipe brings together elements you’d find in a classic steak burrito bowl or queso-topped enchiladas The mix of protein rice and cheese is beloved across many southwestern and Mexican-American kitchens

Recipe FAQs

→ What steak cuts work best for this dish?

Ribeye, sirloin, or flank steak are ideal choices as they are tender and flavorful when cooked quickly over high heat.

→ How do I keep the queso sauce smooth?

Heat the sauce gently over low heat and stir constantly. Avoid overheating to prevent it from becoming grainy or clumping.

→ Can I make it spicier?

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

→ Is basmati or jasmine rice better for this bowl?

Both work well. Jasmine lends a floral aroma, while basmati is lighter and fluffy. Choose your favorite.

→ How should I store leftovers?

Keep steak, rice, and queso in separate airtight containers in the fridge for up to 3 days. Reheat gently before serving.

Steak Queso Rice Bowl

Tender steak with cheesy queso over seasoned rice, finished with your favorite toppings for a hearty meal.

Prep Time
10 min
Cook Time
25 min
Total Time
35 min
By: Emma

Category: Main Courses

Skill Level: Moderate

Cuisine: Mexican

Yield: 4 Servings

Dietary Preferences: Gluten-Free

What You'll Need

→ Steak

01 1 lb steak strips (sirloin, flank, or ribeye)
02 1 tablespoon olive oil
03 1 teaspoon salt
04 ½ teaspoon black pepper
05 1 teaspoon garlic powder
06 ½ teaspoon paprika
07 ½ teaspoon cumin

→ Flavorful Rice

08 1 cup jasmine or basmati rice
09 2 cups beef broth
10 1 tablespoon butter
11 ½ teaspoon salt
12 ½ teaspoon garlic powder
13 ¼ teaspoon smoked paprika

→ Queso Sauce

14 1 cup shredded white cheddar cheese
15 ½ cup Monterey Jack cheese
16 ¾ cup heavy cream
17 2 tablespoons cream cheese
18 ½ teaspoon garlic powder
19 ¼ teaspoon cayenne pepper (optional)

→ Optional Toppings

20 2 tablespoons fresh cilantro, chopped
21 1 jalapeño, sliced
22 1 tablespoon sour cream
23 ½ cup diced tomatoes

How to Make It

Step 01

In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.

Step 02

In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.

Step 03

In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.

Step 04

Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.

Step 05

Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

Additional Notes

  1. Use high-quality steak such as ribeye, sirloin, or flank for tender slices.
  2. Let the steak rest after cooking to lock in the juices.
  3. Warm queso sauce on low heat to prevent it from becoming grainy or clumpy.

Tools Required

  • Medium saucepan
  • Large skillet
  • Small saucepan
  • Mixing bowl

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Dairy (cheese, cream)

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 380
  • Fats: 22 g
  • Carbohydrates: 42 g
  • Proteins: 35 g