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Steak Queso Rice – A Simple, Creamy, Cheesy One-Pan Meal Everyone Will Love

If you’re searching for a meal that’s bold, hearty, cheesy, and unbelievably satisfying, this Steak Queso Rice is about to become your new weeknight favorite. This dish combines tender strips of juicy steak, creamy queso-style sauce, aromatic jasmine rice, spices, and fresh cilantro into one comforting and flavor-packed skillet. Imagine seared steak coated in spices… Imagine fluffy rice simmered in rich beef broth… Imagine a silky queso sauce made with white cheddar, Monterey jack, cream cheese, and heavy cream flowing through every bite… Imagine the perfect balance of spicy jalapeño, smoky paprika, garlic, cumin, and creamy cheese. That’s exactly what this recipe delivers — a one-pan dish that feels indulgent, comforting, and restaurant-worthy, yet incredibly easy to prepare at home. It’s the kind of recipe that works as a weeknight dinner, meal prep, or even a crowd-pleasing comfort meal. This dish brings together the richness of Mexican-inspired queso and the heartiness of steak and rice in a way that feels familiar yet exciting. Every bite is creamy, cheesy, savory, smoky, and packed with bold flavor. Whether you love steak, cheese, or cozy rice bowls, this recipe is guaranteed to satisfy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes
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Ingredients
  

For the Steak
  • 1 lb sirloin steak cut into strips
  • 2 tsp powdered garlic
  • ½ tsp black pepper
  • 1 ½ tsp salt
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • 1 tbsp olive oil
For the Rice
  • 1 cup jasmine or basmati rice
  • 2 cups beef broth
  • ½ cup tomatoes diced
  • 1 jalapeño deseeded & chopped for mild heat
For the Queso Sauce
  • 1 tbsp butter
  • 2 tbsp cream cheese
  • ¾ cup heavy cream
  • ½ cup Monterey Jack cheese shredded
  • 1 cup white cheddar cheese shredded
  • 1 tbsp sour cream
Finishing Touch
  • 2 tbsp fresh cilantro chopped
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Equipment

  • Large skillet or sauté pan with lid
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Small bowl (for seasoning)
  • Grater (if shredding your own cheese)

Method
 

⭐ Step 1: Season the Steak
  1. In a bowl, toss the steak strips with:
  2. Powdered garlic
  3. Salt
  4. Black pepper
  5. Paprika
  6. Smoked paprika
  7. Cayenne
  8. Cumin
  9. Massage seasonings into the meat until evenly coated.
⭐ Step 2: Sear the Steak
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add steak strips in a single layer. Cook:
  3. 2–3 minutes per side
  4. Until browned but still tender
  5. Remove steak and set aside (it will return later).
⭐ Step 3: Start the Rice
  1. In the same skillet, add diced tomatoes and jalapeño.
  2. Sauté for 1–2 minutes until softened.
  3. Add the rice and stir to lightly toast the grains (about 1 minute).
  4. Pour in the beef broth.
  5. Bring to a simmer, then cover and cook on low for 12–15 minutes, or until the rice is fluffy and the liquid absorbed.
⭐ Step 4: Prepare the Queso Sauce
  1. In a separate small saucepan (or the same skillet once rice is done), melt:
  2. 1 tbsp butter
  3. 2 tbsp cream cheese
  4. Stir until smooth.
  5. Add heavy cream and whisk gently.
  6. Lower heat and add Monterey Jack + white cheddar cheese a little at a time.
  7. Stir until melted, silky, and glossy.
  8. Finish with 1 tbsp sour cream for extra creaminess.
⭐ Step 5: Combine Everything
  1. Once the rice is cooked, add:
  2. The seared steak
  3. The queso sauce
  4. Fold gently until everything is creamy, cheesy, and evenly coated.
  5. Simmer 2–3 minutes to marry the flavors.
⭐ Step 6: Garnish & Serve
  1. Top with:
  2. Fresh cilantro
  3. Extra cheese if desired
  4. Serve warm in bowls — creamy, cheesy, comforting perfection.

Notes

🧊 Storage & Reheating
Refrigerator
Store up to 3 days in an airtight container.
Freezer
Rice + queso can be frozen (texture softens), up to 1 month.
Reheating
Stovetop with a splash of milk or broth
Microwave in 30-second intervals
Stir well to restore creaminess
🥄 Variations
1. Spicy Steak Queso Rice
Add extra jalapeño or red pepper flakes.
2. Veggie-Packed Version
Add bell peppers, corn, or black beans.
3. Chicken Queso Rice
Swap steak for cooked chicken strips or rotisserie chicken.
4. Light Version
Use half-and-half instead of heavy cream.
5. Extra Smoky
Double the smoked paprika.
6. One-Pan Version
Make queso directly in the same skillet after rice cooks.
7. Queso Verde
Add tomatillo salsa for tangy flavor.
❓ 10 FAQs
1. Which cut of steak is best?
Sirloin, flank, or ribeye all work great.
2. Can I use pre-shredded cheese?
Yes, but fresh-shredded melts much better.
3. How spicy is this dish?
Mild to medium — adjust jalapeño and cayenne to your liking.
4. Can I use long-grain rice?
Yes, but jasmine or basmati give the best texture.
5. Do I cook the steak fully first?
Sear it, then finish cooking in the queso mixture.
6. Can I skip the jalapeño?
Yes — the dish will still have great flavor.
7. Can this be meal-prepped?
Absolutely — reheats very well.
8. Why toast the rice?
It boosts flavor and helps grains stay fluffy.
9. Does the queso sauce thicken?
Yes — it thickens as it cools and coats the rice perfectly.
10. Can I add taco seasoning?
Yes — it enhances the Tex-Mex flavor profile.
🏁 Conclusion
This Steak Queso Rice recipe is everything you want in a cozy, satisfying, flavor-packed meal. Tender steak strips, fluffy rice, spicy jalapeño, creamy queso sauce, and aromatic spices come together to create a bowl of pure comfort that feels indulgent yet simple.
Whether you’re making it for a casual dinner, prepping lunch for the week, or craving something bold and cheesy, this dish delivers huge flavor with minimal effort. It’s rich, creamy, savory, and bursting with smoky spice — an irresistible one-pan dinner that everyone will love.
It’s bold.
It’s creamy.
It’s satisfying.
The perfect cheesy steak meal.