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Steak Queso Rice

Steak Queso Rice: A Hearty Bowl of Bold Flavor

This Steak Queso Rice recipe combines tender steak and creamy queso for a comforting and quick dinner option, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Steak strips Use high-quality cuts like sirloin, flank, or ribeye.
  • 2 tablespoons Olive oil Or vegetable oil.
  • 1/2 teaspoon Salt Adjust based on your taste.
  • 1/2 teaspoon Black pepper Freshly ground is recommended.
  • 1 teaspoon Garlic powder Fresh minced garlic can be an alternative.
  • 1 teaspoon Paprika Consider smoked paprika for additional flavor.
  • 1 teaspoon Cumin Or swap with coriander if you prefer.
For the Rice
  • 1 cup Jasmine or basmati rice Ensure it's fluffy and perfectly cooked.
  • 2 cups Beef broth Chicken broth can be used as an alternative.
  • 1 tablespoon Butter Can be omitted for a dairy-free version.
For the Queso Sauce
  • 1 cup Shredded white cheddar cheese Or similar cheeses if preferred.
  • 1 cup Monterey Jack cheese Feel free to use substitutes.
  • 1 cup Heavy cream Can be substituted with half-and-half.
  • 4 ounces Cream cheese Can be omitted for a lighter sauce.
  • 1 teaspoon Cayenne pepper Adjust to suit your spice palate.
For Garnishing
  • 1/4 cup Fresh cilantro Or swap with green onions if preferred.
  • 1 medium Jalapeño Omit for a milder meal.
  • 1/2 cup Sour cream Greek yogurt is a healthy substitute.
  • 1 cup Diced tomatoes Provides freshness and a pop of color.

Equipment

  • Medium saucepan
  • Large skillet
  • Small saucepan

Method
 

Cook the Rice
  1. In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil, stir in rice, reduce heat to low, cover, and simmer for 15-18 minutes.
Season and Cook the Steak
  1. Season steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat. Sauté steak for 3-4 minutes per side or until cooked to desired doneness.
Prepare the Queso Sauce
  1. Warm heavy cream in a small saucepan over low heat. Stir in cream cheese until melted, then gradually add cheddar and Monterey Jack cheeses, stirring until creamy.
Assemble the Bowl
  1. Distribute cooked rice as a base in serving bowls, add sautéed steak strips on top, and drizzle with creamy queso sauce.
Garnish and Serve
  1. Garnish with cilantro, diced tomatoes, jalapeños, and a dollop of sour cream. Serve warm.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 4mgCalcium: 300mgIron: 3mg

Notes

Customize toppings to taste, and consider the quality of the steak for the best flavor.

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