Steak Queso Rice: A Flavorful Recipe

Why Make This Recipe

Steak Queso Rice is a delicious and satisfying dish that combines tender steak, flavorful cheeses, and perfectly cooked rice. It is perfect for a family dinner or a casual gathering with friends. This recipe is easy to make and provides a great way to bring bold flavors to your table without spending hours in the kitchen. Plus, who can resist the creamy queso sauce?

How to Make Steak Queso Rice

Ingredients

• 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
• 1 cup jasmine or basmati rice
• 2 cups beef broth
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 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)
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño, sliced
• 1 tablespoon sour cream
• ½ cup diced tomatoes

Directions

Step 1: Cook the Rice
In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.

Step 2: Season and Cook the Steak
In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.

Step 3: Prepare the Queso Sauce
In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.

Step 4: Assemble the Steak Queso Rice Bowl
Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.

Step 5: Garnish and Serve
Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

How to Serve Steak Queso Rice

Serve Steak Queso Rice hot in bowls. You can add extra toppings like fresh cilantro, jalapeño slices, and sour cream for more taste. It goes well with a side of tortilla chips or a simple salad.

How to Store Steak Queso Rice

To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the fridge. It should last for 3-4 days. Reheat in the microwave or on the stove before serving again.

Tips to Make Steak Queso Rice

• Choose a cut of steak that you enjoy for the best flavor.
• Make sure not to overcook the steak; it should be juicy and tender.
• Feel free to adjust the spices to your taste, adding more cayenne for extra heat or more cheese for a creamier sauce.

Variation

You can customize this recipe by adding vegetables like bell peppers or corn for added flavor and nutrition. You could also replace the beef with chicken or a plant-based protein for a different twist.

FAQs

1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time. Brown rice typically takes longer to cook.

2. Can I make this dish ahead of time?
Yes, you can prepare the rice and steak in advance. Just reheat the queso sauce and assemble when you’re ready to serve.

3. Is this recipe spicy?
It has a mild spice from the optional cayenne pepper. You can omit it if you prefer a milder dish.

Steak Queso Rice

Print Recipe

A delicious and satisfying dish combining tender steak, flavorful cheeses, and perfectly cooked rice, topped with a creamy queso sauce.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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
• 1 cup jasmine or basmati rice
• 2 cups beef broth
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 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)
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño, sliced
• 1 tablespoon sour cream
• ½ cup diced tomatoes

Instructions

1. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
2. Season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.
3. In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.
4. Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.
5. Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

Notes

For the best flavor, choose your favorite cut of steak. Adjust spices and cheese to taste.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 6g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg

Keywords: Steak, Queso, Rice, Comfort Food, Mexican Cuisine