Flavorful Steak Queso Rice

This hearty steak queso rice bowl combines tender seasoned steak strips with flavorful rice and a creamy, cheesy queso sauce for the ultimate comfort food experience. The combination creates a restaurant-quality meal that's surprisingly simple to make at home.

I first made this recipe when my brother visited during a particularly stressful week. The combination of tender steak and creamy queso sauce over seasoned rice created such comfort that it's now our go-to "celebration meal" whenever we have something to celebrate or need a pick-me-up.

Ingredients

• Steak strips Whether ribeye, sirloin or flank, choose well-marbled cuts for the most flavor and tenderness
• Olive oil Use a good quality oil that can handle high-heat cooking
• Spice blend A perfect combination of salt, pepper, garlic powder, paprika and cumin creates a deeply savory profile
• Jasmine or basmati rice These aromatic varieties absorb flavor beautifully while maintaining distinct grains
• Beef broth Adds richness to the rice far beyond what water would provide
• White cheddar and Monterey Jack These cheeses melt smoothly and offer the perfect balance of sharpness and creaminess
• Heavy cream and cream cheese Create the silky base for the queso sauce
• Fresh toppings Cilantro, jalapeños, tomatoes and sour cream add brightness, texture and contrast

Step-by-Step Instructions

Cook the Rice

Infuse the cooking liquid by bringing beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a medium saucepan. This flavored liquid will permeate every grain of rice as it cooks. Add rice, reduce heat to low, cover, and simmer 15-18 minutes until all liquid is absorbed. The key is to resist the urge to peek too often, as this releases the steam needed for perfectly cooked rice. Fluff with a fork when done to separate the grains.

Season and Cook the Steak

Create a flavorful crust by thoroughly mixing salt, black pepper, garlic powder, paprika, and cumin in a bowl, then coating the steak strips evenly. Heat olive oil in a large skillet until shimmering but not smoking. Add the steak in a single layer without overcrowding the pan, which ensures proper browning rather than steaming. Cook 3-4 minutes per side for medium doneness. Remove and let rest for 5 minutes so the juices redistribute throughout the meat.

Prepare the Queso Sauce

Achieve velvety smoothness by warming heavy cream gently over low heat in a saucepan. Add cream cheese and stir until completely melted and incorporated. The key technique is adding the shredded cheeses gradually in small handfuls, stirring constantly in a figure-eight motion until each addition is fully melted before adding more. This prevents graininess. Finish with garlic powder and optional cayenne for depth.

Assemble the Steak Queso Rice Bowl

Build layers of flavor by starting with a generous base of the aromatic rice in each serving bowl. Arrange the rested, sliced steak over the rice, ensuring each portion gets equal amounts. Drizzle the warm queso sauce liberally over the steak and rice, allowing it to cascade down the sides and create pockets of creamy goodness throughout.

Garnish and Serve

Complete the dish by adding bright, fresh elements. Sprinkle chopped cilantro over the top for herbal notes, add diced tomatoes for acidity and color, include jalapeño slices for heat if desired, and finish with a cooling dollop of sour cream. Serve immediately while everything is at its optimal temperature and texture.

Bookmark

The smoked paprika is truly my secret weapon in this recipe. I discovered its magic when I accidentally grabbed it instead of regular paprika one evening. The subtle smokiness it added to both the rice and the steak elevated the entire dish to new heights. Now my spice cabinet is never without it, and friends always ask what gives the dish that "special something."

Make-Ahead Tips

This recipe shines when you need to prepare components in advance. Cook the rice up to two days ahead and store in an airtight container in the refrigerator. When ready to serve, sprinkle with a tablespoon of water and microwave covered until steaming. The queso sauce can be made a day ahead and gently reheated over low heat with a splash of extra cream to restore its silky texture. For the freshest results, cook the steak just before serving.

Perfect Pairings

This hearty rice bowl pairs wonderfully with lighter sides to balance the meal. A simple green salad dressed with lime vinaigrette cuts through the richness perfectly. For beverages, try a crisp Mexican lager with a lime wedge or a slightly chilled fruity red wine like Zinfandel. If you're going alcohol-free, horchata or a tart hibiscus tea provides refreshing contrast to the savory flavors.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Ground beef can replace steak strips for a more economical version just season and brown it thoroughly. For a lighter option, use chicken breast strips and chicken broth. Dairy-free versions work surprisingly well with cashew cream and vegan cheese alternatives. Brown rice can substitute for white just adjust cooking time according to package directions. The beauty of this dish is its flexibility while maintaining its comforting essence.

Recipe FAQs

→ What cut of steak works best for this dish?

Ribeye, sirloin, or flank steak work best for this dish as they remain tender when cooked quickly at high heat. For the most tender result, slice the meat against the grain after cooking and resting.

→ Can I make the queso sauce ahead of time?

Yes, you can prepare the queso sauce up to 2 days ahead and store it in the refrigerator. Reheat gently on low heat while stirring constantly to prevent separation. You may need to add a splash of cream to restore the smooth consistency.

→ How can I make this dish spicier?

To increase the heat level, add more cayenne pepper to the queso sauce, use pepper jack cheese instead of Monterey Jack, include the seeds when adding jalapeño slices, or incorporate a diced chipotle pepper in adobo sauce to the steak seasoning.

→ What can I substitute for heavy cream in the queso sauce?

If you prefer a lighter option, you can substitute half-and-half or evaporated milk for the heavy cream. The sauce may be slightly less rich but will still have good flavor and texture. Avoid using regular milk as it can make the sauce too thin.

→ Is there a way to make this dish vegetarian?

For a vegetarian version, replace the steak with portobello mushroom slices or plant-based meat alternatives seasoned with the same spice blend. Use vegetable broth instead of beef broth for the rice, and ensure your cheese selections are made with vegetarian rennet.

→ How should I store and reheat leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice with a splash of water in the microwave, warm the steak briefly in a skillet, and gently reheat the queso sauce on low heat, stirring constantly. Assemble just before serving.