Steak Queso Rice is a tasty, comforting dish that brings together tender steak, creamy queso cheese, and fluffy rice all in one bowl. The steak is juicy and flavorful, while the queso adds a smooth, cheesy touch that makes every bite feel special. It’s the kind of meal that feels both hearty and cozy at the same time.
I love making this dish when I want something quick but still filling and satisfying. The way the queso melts into the rice and coats the steak bits is just so good—it’s like a warm, cheesy hug on a plate. A little tip I’ve found helpful is to use leftover steak or cook the steak just right so it stays nice and tender with the rice and cheese.
One of my favorite ways to serve Steak Queso Rice is with a side of fresh salsa or guacamole. It adds a bit of brightness that balances out the richness of the queso. This dish always gets thumbs up from friends and family, and I think that’s because it’s simple but packed with flavor in every bite. It’s perfect for a quick weeknight dinner or even meal prepping for the week ahead.
Key Ingredients & Substitutions
Steak: Flank steak or sirloin are great choices for tenderness and flavor. If you prefer, you can swap with skirt steak or even chicken for a lighter option. Just be sure to adjust cooking time accordingly.
Rice: I use long-grain white rice for its fluffy texture. You could use jasmine or basmati rice for a fragrant twist or brown rice for more fiber, but cooking times may vary.
Cheese & Cream Cheese: Cheddar and cream cheese give the queso its creamy, rich texture. You can use Monterey Jack or a mild Colby if cheddar feels too sharp. For dairy-free, try vegan cream cheese and cheese alternatives.
Milk: Whole milk works best for a smooth sauce but any milk or milk alternative will do. Just add more or less to reach the right queso thickness.
Bell Peppers & Herbs: The red and yellow bell peppers add sweet crunch and color. Feel free to swap for green peppers or add jalapeños for heat. Fresh cilantro is key to freshen the dish, but parsley works well too.
How Can I Cook Tender, Juicy Steak Pieces Perfect for This Dish?
Cooking steak bite-sized pieces without drying them out can be tricky, but here’s a simple way:
- Cut the steak into even, bite-sized pieces so they cook uniformly.
- Preheat your skillet well over medium-high heat before adding the steak.
- Use a bit of oil to avoid sticking and to help get a nice sear.
- Cook the steak pieces in batches if needed to avoid overcrowding the pan—this keeps them browning, not steaming.
- Cook for just 2-3 minutes per side to keep the steak medium rare to medium; adjust time based on thickness.
- Remove steak promptly when done—carryover heat will finish cooking a bit more off the pan.
- Rest the steak pieces for a few minutes off heat before serving to let juices settle.
Equipment You’ll Need
- Medium saucepan – perfect for cooking the rice evenly without sticking.
- Large skillet – great for searing the steak and making the queso sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the queso sauce smoothly without scratching the pan.
- Knife and cutting board – for chopping the steak and vegetables safely and quickly.
Flavor Variations & Add-Ins
- Swap steak for grilled chicken or shrimp for a lighter or different protein option.
- Add black beans or corn for extra texture and a bit of sweetness.
- Mix in jalapeños or a pinch of smoked paprika for a smoky, spicy kick.
- Top with crumbled queso fresco or a dollop of sour cream to add creaminess and tang.
How to Make Steak Queso Rice?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup long-grain white rice
- 2 cups water or beef broth
- 8 oz flank steak or sirloin, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup milk (adjust for desired queso consistency)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Toppings:
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup chopped fresh cilantro
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 25-30 minutes total. You’ll spend roughly 15-18 minutes cooking the rice, while you prep and cook the steak and make the queso sauce within 10-15 minutes. It’s quick enough for a weekday dinner.
Step-by-Step Instructions:
1. Cooking the Rice:
Bring 2 cups of water or beef broth to a boil in a medium saucepan. Add the rice and a pinch of salt. Reduce heat to low, cover the pot, and let it simmer gently for about 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff it up with a fork and keep warm.
2. Preparing and Cooking the Steak:
Season the bite-sized steak pieces with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the steak pieces and sear them for 2-3 minutes on each side, until nicely browned and cooked to your liking. Take the steak out of the skillet and set it aside.
3. Making the Queso Sauce and Combining:
Lower the heat to low on the same skillet. Add the cream cheese, shredded cheddar cheese, milk, chili powder, garlic powder, and cayenne pepper if using. Stir frequently until all the cheese melts and you have a smooth, creamy sauce. Add the cooked rice into the skillet with the queso sauce and stir carefully to coat the rice evenly.
4. Assembling the Dish:
Plate the queso-coated rice on your serving dishes. Arrange the cooked steak pieces on top. Sprinkle diced red and yellow bell peppers over everything. Finally, garnish with the fresh cilantro and parsley for a bright, fresh finish.
Enjoy your warm, cheesy, and flavorful Steak Queso Rice!
Can I Use Frozen Steak for This Recipe?
Yes, you can! Just make sure to thaw the steak completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps achieve a good sear.
Can I Substitute the Rice?
Absolutely! You can use jasmine or basmati rice for a different aroma, or brown rice for a healthier option. Keep in mind cooking times may vary, so adjust accordingly.
How Do I Store Leftovers?
Store any leftover steak queso rice in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of milk or broth if the sauce has thickened too much.
Can I Make the Queso Sauce Ahead of Time?
Yes, you can prepare the queso sauce in advance and refrigerate it for up to 2 days. Warm it gently over low heat before mixing with the rice to restore its creamy texture.
