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–+ servings
Steak Queso Rice

Irresistible Steak Queso Rice for Cozy Weeknight Dinners

This Steak Queso Rice combines creamy queso with tender steak for a comforting meal perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups beef broth can substitute with vegetable broth
  • 1 tablespoon butter consider olive oil as dairy-free alternative
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon garlic powder use fresh garlic if preferred
  • 1 teaspoon smoked paprika substitute with sweet paprika for milder flavor
  • 1 cup rice (Jasmine or Basmati) other long grain rice could work too
For the Steak
  • 2 tablespoons olive oil for sautéing the steak
  • 1 pound steak (Ribeye, Sirloin, or Flank) high-quality cuts yield the best flavor
For the Queso Sauce
  • 1 cup heavy cream use coconut cream for dairy-free version
  • 8 ounces cream cheese substitutions include mascarpone or vegan cream cheese
  • 1 cup shredded cheddar cheese fresh cheese melts seamlessly
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon garlic powder
  • 1 dash cayenne pepper adjust according to your spice preference
Optional Toppings
  • 1 cup chopped cilantro
  • 1 cup diced tomatoes
  • 1 cup jalapeño slices adjust based on your spice tolerance
  • 1 cup sour cream

Equipment

  • medium saucepan
  • large skillet
  • Small saucepan
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 2 cups of beef broth, 1 tablespoon of butter, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Bring to a rolling boil over medium-high heat. Stir in 1 cup of rice, reduce heat to low, cover, and let simmer for 15-18 minutes until absorbed. Fluff and set aside.
  2. Season 1 pound of steak with salt, pepper, garlic powder, paprika, and cumin. In a skillet, heat 2 tablespoons of olive oil until shimmering. Sear the steak for 3-4 minutes per side until browned. Transfer to a cutting board and rest for 5 minutes before slicing.
  3. In a small saucepan over medium heat, pour in 1 cup of heavy cream. Slowly add 8 ounces of cream cheese, stirring until melted. Gradually add 1 cup each of cheddar and Monterey Jack cheese, mixing until smooth. Add 1 teaspoon of garlic powder and cayenne pepper for flavor.
  4. To assemble, divide the rice among bowls, layer with sliced steak, and drizzle with queso sauce. Top with cilantro, tomatoes, jalapeño slices, or sour cream as desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

For the best flavor, use high-quality steak cuts. Allow steak to rest before slicing to lock in juices. Adjust spice levels according to preference and personalize with toppings.

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