Why You’ll Love This Recipe
Steak & queso rice is the ultimate comfort food — juicy, seasoned steak bites layered over creamy, cheesy rice with a Tex-Mex twist. It’s rich, hearty, and bursting with flavor in every bite. The tender steak adds depth and protein, while the queso sauce makes the dish irresistibly smooth and indulgent. I once made this as a weeknight dinner, and it turned into an instant family favorite — no leftovers in sight! The best part? It’s simple to make and perfect for busy nights when you want something satisfying yet restaurant-quality. Whether served in a bowl, burrito-style, or alongside grilled veggies, this dish delivers pure comfort with a bold, cheesy kick.
Steak & Queso Rice: A Creamy, Cheesy, and Flavor-Packed Comfort Bowl
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
This Steak & Queso Rice is a hearty and flavorful dish featuring tender seared steak bites served over creamy, cheesy queso rice. It’s a comforting Tex-Mex inspired meal that combines juicy beef, melted cheese, and perfectly seasoned rice — perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb sirloin or flank steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup queso dip (store-bought or homemade)
- 2 tbsp butter
- 1/4 cup milk or cream
- 1/4 cup diced tomatoes (optional)
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Season the steak pieces with chili powder, cumin, garlic powder, salt, and black pepper. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the steak and sear for 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
- In the same pan, add butter and rice. Sauté the rice for 1–2 minutes until lightly golden.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- Stir in milk (or cream), queso dip, and shredded cheese until creamy and smooth.
- Add the cooked steak back into the skillet and toss gently to combine.
- Top with diced tomatoes and chopped cilantro before serving.
Notes
- Use pepper jack cheese for a spicier version.
- For extra richness, stir in a spoonful of sour cream or cream cheese at the end.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (sirloin or ribeye) — Tender, flavorful cuts that sear beautifully and stay juicy.
Olive oil or butter — For searing the steak and enhancing richness.
Garlic powder, onion powder, chili powder, paprika, salt, and pepper — A flavorful blend that gives the steak a Tex-Mex flair.
Cooked rice — The creamy base that soaks up the queso; white, jasmine, or Mexican rice works great.
Queso sauce — The creamy cheese component that makes this dish irresistibly rich.
Heavy cream or milk — Helps loosen and smooth the queso sauce.
Shredded cheese — A mix of cheddar and Monterey Jack for extra cheesiness.
Onion and bell peppers — Sautéed for sweetness, texture, and flavor balance.
Fresh cilantro or green onions — For a fresh, bright finish.
Lime wedges (optional) — Add a zesty squeeze before serving.
Directions
Season the steak pieces with garlic powder, onion powder, chili powder, paprika, salt, and pepper. Heat olive oil or butter in a skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove from the skillet and let rest.
In the same skillet, add diced onion and bell peppers. Sauté for 3–4 minutes until softened and fragrant. Add the cooked rice and stir to combine, allowing it to absorb the flavors from the pan.
Reduce heat to low and pour in the queso sauce along with a splash of heavy cream or milk. Stir until creamy and well combined. Mix in shredded cheese and cook until melted and smooth.
Slice the steak and place it over the queso rice. Garnish with chopped cilantro or green onions, and serve with lime wedges for brightness. Enjoy warm and melty for the ultimate comfort meal.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4. Preparation takes 10 minutes, cooking 20 minutes. Total time: about 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to keep the queso creamy. You can also freeze portions for up to 2 months; thaw in the fridge before reheating.
Variations and Customizations
Spicy Kick — Add diced jalapeños or a drizzle of hot sauce to the queso.
Loaded Queso Rice Bowl — Top with guacamole, salsa, and crushed tortilla chips.
Mushroom & Steak — Sauté mushrooms with the onions for a savory, earthy flavor.
Smoky Chipotle — Stir in a spoonful of chipotle peppers in adobo for smoky heat.
Tex-Mex Twist — Mix black beans and corn into the rice for extra texture.
Garlic Herb — Add minced garlic and fresh herbs for a more classic, savory profile.
Cheeseburger Style — Swap queso for cheddar sauce and top with crispy bacon bits.
Vegetarian Version — Replace steak with grilled portobello mushrooms or tofu.
Cilantro Lime — Add lime zest and cilantro directly into the rice for a refreshing flavor.
Extra Creamy — Add cream cheese for an even richer, silkier sauce.
FAQs
What cut of steak works best?
Sirloin or ribeye offers the best combination of tenderness and flavor.
Can I use store-bought queso?
Yes, it works perfectly; just warm it and thin it with cream or milk if needed.
Can I use leftover steak?
Absolutely — slice and reheat it gently before serving over the rice.
What kind of rice is best?
Jasmine or long-grain white rice works best for creamy texture.
How do I make homemade queso?
Melt cheese with cream, butter, and a touch of jalapeño or green chilies for a quick version.
Can I make it spicier?
Yes, add cayenne, chipotle powder, or extra hot sauce to the queso.
Is this dish gluten-free?
Yes, as long as your queso and seasonings are gluten-free.
Can I meal prep this recipe?
Yes, it reheats beautifully and stays creamy with a splash of milk added.
Can I add vegetables?
Yes, sautéed mushrooms, corn, or spinach are great additions.
What can I serve with it?
A simple green salad, roasted veggies, or tortillas make great sides.
Conclusion
Steak & queso rice is the perfect comfort food for any night — creamy, cheesy, and bursting with flavor. The combination of tender steak, savory spices, and rich queso creates a dish that feels indulgent yet easy to make. It’s a one-pan wonder that turns simple ingredients into something special, with a Tex-Mex flair that’s impossible to resist. Whether for a quick weeknight dinner or a weekend treat, this recipe delivers satisfying, melt-in-your-mouth goodness in every bite.
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