This dish is my personal definition of comfort food. I’m talking about juicy, seasoned steak strips resting on fluffy, aromatic rice, all drenched in a silky homemade queso sauce. Every bite feels indulgent, but the process is straightforward enough for me to whip up on a busy evening or for a gathering where I want to impress without stress.
Why You’ll Love This Recipe
I love this recipe because it packs a lot of flavor without requiring complicated steps. The steak comes out tender and savory, the rice is fragrant and well-seasoned, and the queso ties everything together with creamy richness. I can easily adapt the spice level to suit my mood, and the toppings let me get creative every time I make it.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Steak strips (sirloin, flank, or ribeye)
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Olive oil
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Salt
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Black pepper
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Garlic powder
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Paprika
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Cumin
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Jasmine or basmati rice
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Beef broth
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Butter
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Shredded white cheddar cheese
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Monterey Jack cheese
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Heavy cream
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Cream cheese
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Cayenne pepper (optional)
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Fresh cilantro
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Jalapeño
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Sour cream
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Diced tomatoes
directions
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In a saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in rice, cover, and simmer until tender (about 15–18 minutes). Fluff and set aside.
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Season steak strips with salt, pepper, garlic powder, paprika, and cumin. Sear in hot olive oil for a few minutes on each side until browned and cooked to your liking. Let rest.
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In another saucepan, warm heavy cream, then melt in cream cheese until smooth. Stir in cheddar and Monterey Jack slowly, adding garlic powder and optional cayenne. Keep heat low for a silky texture.
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Assemble by layering rice in bowls, topping with steak, and pouring over the queso sauce.
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Garnish with cilantro, tomatoes, jalapeños, and a swirl of sour cream before serving.
Servings and timing
This recipe serves about 4 people. It takes roughly 15 minutes for prep and 25 minutes for cooking, so I can have it on the table in around 40 minutes.
Variations
Sometimes I swap in chicken or shrimp for the steak, or I use brown rice when I want something heartier. For a veggie twist, I’ve made it with roasted portobello mushrooms. Adding roasted peppers or corn to the rice also gives it an extra pop of flavor and color.
storage/reheating
I store leftover rice, steak, and queso separately in airtight containers in the fridge for up to 3 days. When freezing, I keep rice and steak sealed tightly after cooling, and while queso can be frozen, it needs extra stirring and possibly more cream when reheated to regain smoothness. I reheat steak and rice with a splash of broth and warm the queso gently on low heat.
FAQs
What other cuts of steak can I use?
I’ve tried ribeye, sirloin, flank, and even NY strip — all work well as long as they’re sliced thinly for tenderness.
Can I make this recipe spicier?
I sometimes add more cayenne, extra jalapeños, or a pinch of chipotle powder to the steak rub for a smoky kick.
Is it possible to use brown rice or cauliflower rice?
Yes. Brown rice gives a nutty flavor and more fiber but needs more cooking time, while cauliflower rice is a quick low-carb alternative.
Can I make Steak Queso Rice ahead for meal prep?
I cook everything in advance and store each part separately, then reheat and garnish when I’m ready to serve.
How can I keep the queso sauce smooth?
I keep the heat low, stir constantly, and if it starts to clump, I add a splash of cream and whisk until it’s velvety again.
Conclusion
For me, Steak Queso Rice is the ultimate “special but easy” meal. It’s hearty, colorful, and endlessly customizable, and I can count on it to satisfy both my cravings and my guests. Every spoonful is a mix of rich, creamy, and savory flavors that makes me want to make it again before the plates are even cleared.
