I love how this dish layers textures and flavors in the most comforting way. The juicy steak brings that deep umami punch, the queso sauce is smooth and cheesy with just a hint of spice, and the rice is aromatic and rich thanks to beef broth and butter. Whether I’m feeding a hungry family or just want to indulge in a savory bowl all to myself, this recipe delivers every time. Plus, it’s naturally gluten-free and easy to customize.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ Steak Preparation
450 g steak strips (sirloin, flank, or ribeye)
15 ml olive oil
5 g salt
2.5 g freshly ground black pepper
3 g garlic powder
1.5 g paprika
1.5 g ground cumin
→ Fragrant Rice
200 g jasmine or basmati rice
480 ml beef broth
15 g unsalted butter
2.5 g salt
2.5 g garlic powder
0.5 g smoked paprika
→ Queso Sauce
100 g shredded white cheddar cheese
60 g shredded Monterey Jack cheese
180 ml heavy cream
30 g cream cheese
2.5 g garlic powder
0.5 g cayenne pepper (optional)
→ Finishing Touches
8 g fresh cilantro, finely chopped
1 jalapeño, thinly sliced
15 g sour cream
80 g diced tomatoes
Directions
I start with the rice. In a medium saucepan, I combine beef broth, butter, salt, garlic powder, and smoked paprika. Once it reaches a boil, I add the rice, lower the heat, cover, and let it simmer for 15–18 minutes until the liquid is absorbed. Then I fluff it gently with a fork and set it aside.
For the steak, I toss the strips in salt, pepper, garlic powder, paprika, and cumin. In a hot skillet with olive oil, I sear the steak in a single layer for 3–4 minutes per side until it forms a deep crust. Once done, I let it rest for 5 minutes to keep it juicy.
For the queso, I warm the heavy cream in a small saucepan over low heat until it’s just starting to bubble at the edges. Then I whisk in the cream cheese until smooth, followed by both cheeses. I keep stirring until the sauce becomes silky and smooth, then add garlic powder and cayenne for a subtle kick.
To assemble, I spoon the fragrant rice into bowls, layer the steak on top, and pour the queso generously so it sinks into the rice.
For finishing touches, I top each bowl with cilantro, jalapeño slices, diced tomatoes, and a dollop of sour cream.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Sometimes I swap the steak with grilled chicken or seasoned ground beef if that’s what I have on hand. I also like to mix in sautéed bell peppers or black beans for added texture and color. For a spicier version, I stir in chopped chipotle peppers into the queso sauce.
Storage/Reheating
When I have leftovers, I store them in separate airtight containers to keep everything fresh. The steak, rice, and queso sauce last up to 3 days in the refrigerator. For reheating, I microwave the rice and steak together, then warm the queso separately on the stove or in the microwave, stirring frequently to keep it smooth.
FAQs
Can I make this ahead of time?
Yes, I often prep the rice and steak a day in advance. I just make the queso sauce fresh for best texture, but it can be reheated gently if needed.
What’s the best cut of steak for this recipe?
I like using sirloin or flank steak for a good balance of tenderness and flavor. Ribeye is also a great option if I want something more indulgent.
Can I use a different kind of cheese?
Absolutely. I sometimes use pepper jack for extra spice or a blend of cheddar and mozzarella if that’s what I have in the fridge.
How spicy is this dish?
It’s mild unless I add the optional cayenne and jalapeños. I adjust the heat based on who’s eating—easy to keep it family-friendly or dial it up.
Can I make this dish dairy-free?
Yes, though it changes the flavor. I use dairy-free cream, cream cheese, and shredded cheese alternatives, and the result is still creamy and satisfying.
Conclusion
Steak Queso Rice Delight is one of those recipes that feels like a treat every time I make it. From the juicy steak to the velvety queso and the seasoned rice, every bite is packed with comfort and flavor. It’s easy enough for a weeknight, but special enough to serve to guests—I always come back to this one when I want something seriously satisfying.
This steak queso rice bowl is loaded with juicy seared steak, creamy cheese sauce, and fluffy seasoned rice. A bold, comforting dish perfect for weeknight dinners or special cravings.
Ingredients
→ Steak Preparation
450 g steak strips (sirloin, flank, or ribeye)
15 ml olive oil
5 g salt
2.5 g freshly ground black pepper
3 g garlic powder
1.5 g paprika
1.5 g ground cumin
→ Fragrant Rice
200 g jasmine or basmati rice
480 ml beef broth
15 g unsalted butter
2.5 g salt
2.5 g garlic powder
0.5 g smoked paprika
→ Queso Sauce
100 g shredded white cheddar cheese
60 g shredded Monterey Jack cheese
180 ml heavy cream
30 g cream cheese
2.5 g garlic powder
0.5 g cayenne pepper (optional)
→ Finishing Touches
8 g fresh cilantro, finely chopped
1 jalapeño, thinly sliced
15 g sour cream
80 g diced tomatoes
Instructions
Make the Fragrant Rice:
In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Prepare the Steak:
In a bowl, toss steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Sear the steak in a single layer for 3–4 minutes per side until crusted and cooked to desired doneness. Let rest for 5 minutes.
Make the Queso Sauce:
In a small saucepan, warm heavy cream over low heat. Stir in cream cheese until melted. Gradually whisk in shredded cheeses until smooth. Add garlic powder and cayenne pepper if using. Keep warm over low heat, stirring occasionally.
Assemble the Bowl:
Divide the rice among bowls. Top with steak strips, then drizzle with warm queso sauce.
Add Finishing Touches:
Garnish each bowl with chopped cilantro, jalapeño slices, diced tomatoes, and a dollop of sour cream if desired. Serve immediately.
Notes
Resting the steak is crucial to ensure juiciness and flavor.
The queso sauce can be customized with different cheeses or spice levels.
For extra texture, consider adding crispy tortilla strips or avocado slices.
