Steak & Queso Rice 🥩🧀🍚
Juicy steak, creamy queso, and fluffy rice come together in this irresistible Steak & Queso Rice bowl — the perfect blend of comfort food and Tex-Mex flavor! 🌮✨ With tender seared steak strips, a cheesy sauce that’s rich and smooth, and hearty rice, this dish is guaranteed to be a family favorite. Whether for weeknight dinners, meal prep, or game-day feasting, this easy recipe delivers bold flavors in every bite.
⏱️ Prep Time: 20 minutes | Cook Time: 25 minutes
🍽️ Servings: 4
Ingredients:
For the Steak:
1 ½ lbs flank steak or sirloin, thinly sliced against the grain
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
Salt & black pepper, to taste
Juice of 1 lime
For the Rice Base:
2 cups cooked white or brown rice (fresh or leftover)
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
For the Queso Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk (warm)
1 cup shredded cheddar cheese
½ cup Monterey Jack cheese
1 (10 oz) can diced tomatoes with green chilies, drained
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional for heat)
Toppings (optional but delicious):
Fresh cilantro, chopped
Sliced jalapeños
Pico de gallo
Sour cream
Avocado slices
Instructions:
1. Marinate the steak:
In a bowl, combine olive oil, garlic, chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Toss the steak strips in the marinade until coated. Cover and let rest for at least 20 minutes (or overnight for maximum flavor).
2. Cook the rice base:
In a skillet, melt butter over medium heat. Add cooked rice, garlic powder, onion powder, and salt. Stir well and cook for 3–4 minutes until the rice is warmed and lightly seasoned. Set aside.
3. Make the queso sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove raw flour taste. Gradually add warm milk while whisking until smooth and slightly thickened. Reduce heat to low, then stir in cheddar and Monterey Jack cheeses until melted. Add diced tomatoes with green chilies, chili powder, and cayenne (if using). Keep warm on low heat.
4. Sear the steak:
Heat a cast-iron skillet or heavy pan over medium-high heat. Add the marinated steak strips in batches (avoid overcrowding). Cook for 2–3 minutes per side until browned and cooked to your liking. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
5. Assemble the bowls:
Spoon the seasoned rice into bowls, top with juicy steak strips, and drizzle generously with creamy queso sauce.
6. Add toppings & serve:
Finish with cilantro, jalapeños, pico de gallo, sour cream, or avocado slices for extra flavor and freshness. Serve hot and dig in!
Tips & Variations:
✅ Use cauliflower rice for a low-carb option.
✅ Add grilled bell peppers and onions for a fajita-style bowl.
✅ Make it spicier by stirring hot sauce into the queso.
✅ Double the recipe for meal prep — it reheats beautifully!