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–+ servings
Steak Queso Rice

Steak Queso Rice: A Creamy, Hearty One-Pan Delight

Steak Queso Rice is a creamy, comforting dish packed with savory steak and rich cheese sauce, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Beef Broth or vegetable broth for vegetarian
  • 2 tablespoons Butter or olive oil for dairy-free
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Smoked Paprika or sweet paprika
  • 1 cup Rice jasmine or basmati preferred
For the Steak
  • 1 tablespoon Olive Oil or high-heat cooking oil
  • 1 pound Steak (Ribeye/Sirloin/Flank) can substitute with chicken or shrimp
For the Queso Sauce
  • 1 cup Heavy Cream or plant-based cream
  • 4 ounces Cream Cheese or lower-fat cream cheese
  • 1 cup Cheddar and Monterey Jack Cheese or other melting cheeses
  • 1/2 teaspoon Cayenne Pepper adjust to taste
Optional Toppings
  • 1 cup Diced Tomatoes for freshness
  • 1/2 cup Jalapeños for heat
  • 1/4 cup Chopped Cilantro for freshness
  • 1/2 cup Sour Cream for tanginess

Equipment

  • Saucepan
  • Skillet

Method
 

Prepare Rice
  1. In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a rolling boil over medium heat.
  2. Once boiling, stir in rice, reduce heat to low, cover, and let it simmer for 15-18 minutes until all liquid is absorbed. Fluff the rice with a fork and set aside.
Cook Steak
  1. Season steak strips with salt, pepper, garlic powder, smoked paprika, and cumin.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak and cook for 3-4 minutes on each side, until browned.
  3. Remove steak from skillet and let it rest for 5 minutes, then slice into strips.
Make Queso Sauce
  1. In a small saucepan, warm heavy cream over low heat. Add cream cheese, stirring until melted and smooth.
  2. Gradually mix in cheddar and Monterey Jack cheese, stirring until creamy. Add garlic powder and cayenne pepper.
Assemble Bowls
  1. Divide fluffy rice into bowls and layer with strips of steak. Drizzle warm queso sauce over the top.
  2. Customize with optional toppings like diced tomatoes, jalapeños, or chopped cilantro.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water.

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