Go Back

Steak Queso Rice

A delightful fusion of succulent steak, creamy cheese, and fragrant rice, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup jasmine or basmati rice
  • 2 cups beef broth
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
For the Steak
  • 1 lb steak strips (sirloin, flank, or ribeye)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
For the Queso Sauce
  • 1 cup shredded white cheddar cheese
  • ½ cup Monterey Jack cheese
  • ¾ cup heavy cream
  • 2 tablespoons cream cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional for spice)
For the Garnish
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, sliced
  • 1 tablespoon sour cream
  • ½ cup diced tomatoes

Method
 

Cooking the Rice
  1. In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil, add the rice, and reduce heat to low.
  2. Cover and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Seasoning and Cooking the Steak
  1. In a large bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin.
  2. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side until browned.
  3. Remove from heat and let it rest for 5 minutes.
Preparing the Queso Sauce
  1. In a small saucepan, heat the heavy cream over low heat.
  2. Add cream cheese, stirring until melted, then gradually mix in the cheddar and Monterey Jack cheeses until smooth.
  3. Incorporate garlic powder and cayenne pepper (if using) for an extra kick, then keep warm on low heat.
Assembling the Dish
  1. Divide the cooked rice into serving bowls.
  2. Top with the seasoned steak strips and drizzle generously with the queso sauce.
Garnishing and Serving
  1. Add optional toppings like chopped cilantro, diced tomatoes, sliced jalapeño, or a dollop of sour cream for an added burst of flavor.
  2. Serve immediately.

Notes

Feel free to swap out the proteins or cheese based on your preference or what you have on hand. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in the microwave or on the stovetop, adding a splash of milk if needed.