Savory Steak Queso Rice

This Steak Queso Rice Delight transforms simple ingredients into a restaurant-worthy meal that satisfies even the strongest comfort food cravings. The combination of perfectly seasoned steak strips, fragrant rice, and a luscious homemade queso sauce creates layers of flavor in every bite.

I created this recipe during a rainy weekend when we couldn't make it to our favorite Tex-Mex restaurant. What started as a pantry clean-out dish has become our family's most requested dinner for celebrations and cozy nights in.

Ingredients

• Sirloin steak strips quality matters here as this is your protein star. Look for well-marbled cuts for maximum flavor
• Jasmine rice creates the perfect fluffy base that absorbs the savory flavors. Its natural aroma enhances the overall dish
• White cheddar and Monterey Jack cheeses freshly shredded delivers the best melt and flavor for the queso sauce
• Heavy cream provides richness and the perfect consistency to the queso. Full fat works best here
• Beef broth adds depth to the rice cooking process. Use low sodium if watching salt intake
• Fresh cilantro brightens the dish with herbaceous notes. Look for vibrant green bunches without wilting
• Jalapeño adds a pleasant kick that balances the richness. Remove seeds for milder heat
• Spice blend the combination of garlic powder, paprika, and cumin creates authentic southwestern flavors

How To Make Steak Queso Rice Delight

Prepare the fragrant rice

Combine beef broth, butter, salt, garlic powder and smoked paprika in a medium saucepan. Bring the mixture to a boil over medium high heat. Once boiling, add the rice and immediately reduce heat to low. Cover with a tight fitting lid and let simmer undisturbed for 15 to 18 minutes until all liquid is absorbed and rice is tender. Remove from heat and gently fluff with a fork. The proper rice texture should be separate grains that are tender but not mushy.

Season and cook the steak

In a mixing bowl, thoroughly coat the steak strips with salt, black pepper, garlic powder, paprika, and cumin, ensuring each piece is evenly seasoned. Heat olive oil in a large skillet over medium high heat until it shimmers and shows light rippling. Working in batches if necessary to prevent overcrowding, arrange steak strips in a single layer and sear for 3 to 4 minutes per side. Look for a deep brown crust while maintaining a pink center for medium doneness. Transfer to a plate and allow to rest for 5 minutes to retain juices.

Create the silky queso sauce

Pour heavy cream into a small saucepan and warm over low heat until small bubbles appear around the edges but do not allow to boil. Add cream cheese and whisk continuously until completely melted and smooth. Gradually incorporate handfuls of the shredded white cheddar and Monterey Jack cheeses, stirring constantly in a figure eight motion to prevent clumping. Once all cheese is melted and the sauce is velvety, stir in garlic powder and cayenne if using. Keep warm over the lowest possible heat setting, stirring occasionally to maintain smoothness.

Assemble your bowls

Start by creating a foundation of fragrant rice in each serving bowl, spreading it to cover the bottom evenly. Arrange several slices of the rested steak over the rice in an attractive pattern. Generously pour warm queso sauce over the steak, allowing it to flow down the sides and pool slightly into the rice. The warm sauce should partially melt into the rice creating flavorful pockets throughout the dish.

Add finishing touches

Sprinkle each bowl with freshly chopped cilantro, distributing evenly for pops of color and flavor. Arrange thin jalapeño slices decoratively on top for heat and visual appeal. Add diced tomatoes around the edges for freshness and brightness. Finish with a small dollop of sour cream in the center which will slowly melt and create a creamy element that brings everything together.

The queso sauce is truly the heart of this dish. I spent months perfecting the ratio of cheeses to get that silky smooth texture that coats the back of a spoon. My daughter now requests this sauce for everything from nachos to baked potatoes!

Storing Leftovers

This dish stores remarkably well in airtight containers in the refrigerator for up to three days. I recommend storing the components separately when possible. The rice will maintain its texture best, and reheating the queso separately prevents it from being absorbed completely into the rice. When reheating, add a splash of milk or cream to the queso to restore its silky consistency. Gently warm the steak to avoid overcooking and maintain tenderness. Assemble just before serving for the best experience.

Perfect Pairings

This Steak Queso Rice Delight pairs wonderfully with a variety of side dishes and beverages. For a complete Tex-Mex feast, serve alongside a crisp green salad with avocado and lime vinaigrette to balance the richness. Corn tortillas warmed briefly over an open flame make excellent dippers for scooping up any remaining queso sauce. For beverages, a cold Mexican lager with lime complements the flavors beautifully, as does a bright sangria or even a non-alcoholic agua fresca for family meals.

Customizing Your Bowl

The beauty of this recipe lies in its adaptability. For those seeking extra heat, add a dash of hot sauce or increase the cayenne pepper in the queso sauce. Vegetarians can substitute the steak with grilled portobello mushrooms or plant-based alternatives while maintaining the savory profile. For a lighter version, use brown rice and reduce the cheese quantities slightly while increasing the proportion of vegetables. I often create a "build your own bowl" night for gatherings, setting out all components buffet-style with additional toppings like black beans, corn, or avocado slices for guests to customize.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin, flank, or ribeye steak all work well. Choose cuts that can be easily sliced into strips and have good marbling for tenderness and flavor. Sirloin offers a good balance of tenderness and cost, while ribeye provides more richness due to higher fat content.

→ Can I make the queso sauce ahead of time?

Yes, you can prepare the queso sauce up to 2 days ahead. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently over low heat, adding a splash of milk or cream if needed to restore the smooth consistency. Stir frequently to prevent burning.

→ How can I adjust the spice level?

To increase heat, add more cayenne pepper to the queso sauce or include extra jalapeños with seeds. For a milder version, omit the cayenne completely, remove seeds from the jalapeños, or substitute with bell peppers. You can also serve hot sauce on the side for customization.

→ What can I substitute for heavy cream in the queso sauce?

Half-and-half or whole milk can work as substitutes, though the sauce won't be quite as rich. For dairy-free options, try full-fat coconut milk or unsweetened cashew cream, though these will alter the flavor profile slightly. You'll need to adjust cooking time as thinner liquids require longer reduction.

→ What sides pair well with this dish?

This dish is substantial on its own, but pairs nicely with simple sides like a fresh green salad, roasted vegetables, or grilled corn. For a complete Mexican-inspired meal, serve with guacamole, warm tortillas, or black beans. A light citrus dessert would complement the rich main course.

→ How should I store and reheat leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the rice with a splash of water or broth, gently heat the steak, and slowly warm the queso sauce over low heat with a bit of cream to restore creaminess. Assemble just before serving and add fresh garnishes.