Steak Queso Rice Bowl

This hearty rice bowl brings your favorite steakhouse flavors right to your kitchen with tender steak strips, fluffy jasmine rice simmered in beef broth, and a velvety two cheese queso sauce. The steak gets seasoned with garlic, paprika, and cumin before being cooked to caramelized perfection. Each serving layers warm seasoned rice with juicy steak and gets generously drizzled with creamy queso sauce. You can customize each bowl with cilantro, jalapeño, diced tomato, or sour cream to make every bite exactly how you like it.

The first time I put this together was after a Sunday grocery run when I needed to use up some leftover steak and cheese sitting in my fridge. It quickly became a staple in our meal rotation because everyone in my family can build their own bowl exactly how they want it.

Ingredients

• 1 lb steak strips (sirloin, flank, or ribeye): Choose well marbled cuts for the richest flavor and most tender texture
• 1 tablespoon olive oil: Use extra virgin for the best flavor when searing the steak
• 1 teaspoon salt: Kosher or sea salt works best for even seasoning throughout
• ½ teaspoon black pepper: Freshly ground gives the most aromatic punch
• 1 teaspoon garlic powder: Blends seamlessly with other spices and adds savory depth
• ½ teaspoon paprika: Hungarian paprika brings subtle smokiness and beautiful color
• ½ teaspoon cumin: This secret ingredient gives the steak an earthy, cozy warmth
• 1 cup jasmine or basmati rice: Long grain varieties create the fluffiest, most aromatic base
• 2 cups beef broth: Choose low sodium or homemade for better flavor control
• 1 tablespoon butter: Adds richness and enhances the overall flavor profile of the rice
• ½ teaspoon salt: For seasoning the rice perfectly
• ½ teaspoon garlic powder: Complements the beef broth beautifully
• ¼ teaspoon smoked paprika: Creates wonderful background smokiness in every grain
• 1 cup shredded white cheddar cheese: Block cheese you shred yourself melts much better than pre shredded
• ½ cup Monterey Jack cheese: Melts smoothly and adds a hint of sweetness to balance the sharp cheddar
• ¾ cup heavy cream: Look for cream with at least 36 percent fat content for the silkiest sauce
• 2 tablespoons cream cheese: Full fat cream cheese adds body and prevents the sauce from breaking
• ½ teaspoon garlic powder: For the queso sauce
• ¼ teaspoon cayenne pepper (optional): Fresh ground gives the cleanest heat without bitterness
• 2 tablespoons fresh cilantro, chopped: Brings a punchy herbal note that brightens the whole bowl
• 1 jalapeño, sliced: Offers customizable heat and fresh green crunch
• 1 tablespoon sour cream: Adds a cooling, creamy finish
• ½ cup diced tomatoes: Choose ripe, firm tomatoes for the best texture and flavor

Step by Step Instructions

Cook the Rice:

Bring beef broth, butter, salt, garlic powder, and smoked paprika to a rolling boil in a medium saucepan. The mixture should be bubbling vigorously before you add the rice. Stir in the jasmine or basmati rice and immediately reduce heat to the lowest setting. Cover the pan tightly with a well fitting lid and let it simmer for exactly 18 minutes without lifting the lid. The rice should absorb all the liquid and become perfectly fluffy. Remove from heat and let it rest off the burner for 5 minutes to finish steaming, then fluff gently with a fork to separate each grain.

Season and Cook the Steak:

In a large mixing bowl, combine steak strips with salt, black pepper, garlic powder, paprika, and cumin. Toss everything together with your hands or tongs until every piece is evenly coated with spices. Heat olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add the seasoned steak in a single layer without overcrowding the pan. Cook for exactly 4 minutes on the first side without moving the pieces so they develop deep brown edges. Flip and cook for another 4 minutes for medium doneness. Let the steak rest on a cutting board for 5 minutes before slicing into bite sized strips to keep all the juices locked in.

Prepare the Queso Sauce:

Pour heavy cream into a small saucepan and heat on the lowest setting until you see steam rising but no bubbles forming. Add cream cheese and stir gently with a whisk until it melts completely and the mixture becomes smooth. Begin adding the shredded white cheddar and Monterey Jack one small handful at a time, stirring constantly in a figure eight pattern to prevent lumps from forming. Wait for each addition to melt completely before adding more cheese. When the sauce becomes velvety and unified, whisk in garlic powder and optional cayenne pepper. Keep the finished queso warm on the lowest heat setting, stirring occasionally so it doesn't thicken too much.

Assemble the Bowl:

Spoon the hot fluffed rice into individual serving bowls, creating a generous base layer. Arrange the sliced steak pieces over the rice in an even layer so every bite gets some protein. Drizzle the warm queso sauce generously over everything, letting it coat both the steak and rice underneath.

Garnish and Serve:

Scatter your chosen toppings over each bowl such as chopped fresh cilantro, diced tomatoes, sliced jalapeño rings, or a dollop of cool sour cream. Serve immediately while the queso is still warm and flowing for the best texture and flavor experience.

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I absolutely love making the queso sauce from scratch here. There's something so satisfying about watching separate ingredients transform into this silky, creamy sauce that coats everything perfectly. It reminds me of family taco nights when my kids would get excited about getting extra cheese drizzled over their bowls. They still ask for that extra drizzle every single time.

Storage Tips

Store leftover steak queso rice in airtight containers in the refrigerator for up to three days. For the best texture when reheating, store the steak, rice, and queso sauce in separate containers and combine them when you're ready to eat. Reheat the queso sauce gently on the stove over low heat, whisking in a splash of cream or milk to bring back its smooth consistency. The rice and steak reheat perfectly in the microwave in 30 second intervals until heated through.

Ingredient Substitutions

No steak on hand? Grilled chicken strips or even roasted vegetables work beautifully in this bowl. For a vegetarian version, try seasoned black beans or sautéed mushroom strips instead. The cheese combination is flexible too, regular sharp cheddar or pepper jack both melt well and add their own flavor twist. The rice base works with short grain rice or even brown rice if you prefer more chew and fiber, just adjust the cooking time accordingly.

Serving Suggestions

This bowl works perfectly as a standalone meal for lunch or dinner since it's so hearty and balanced. Try topping it with sliced avocado or your favorite hot sauce for extra richness or heat. You can also turn the components into burrito filling or set everything out separately for a build your own taco night where everyone customizes their own creation.

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Cultural and Historical Context

Steak and cheese filled rice bowls draw inspiration from Tex Mex traditions, bringing together hearty American steakhouse cuts with the comforting flavors of Mexican melted cheese sauces. These types of bowls reflect our modern love of customizable, fast casual dining while staying rooted in classic Mexican street food influences that have shaped American comfort food for decades.

Frequently Asked Questions About Recipes

→ What steak cuts work best?

Sirloin, flank, or ribeye are ideal for tenderness and flavor. Choose marbled cuts for best results.

→ Can I use another type of rice?

Yes, jasmine or basmati give great texture, but brown or long-grain white rice are also good options.

→ How can I make the queso sauce spicier?

Add extra cayenne pepper, diced jalapeño, or a splash of hot sauce while preparing the queso.

→ Can I substitute the cheeses?

White cheddar and Monterey Jack melt best, but pepper jack, mozzarella, or gouda can also be used.

→ What toppings go well with this bowl?

Fresh cilantro, sliced jalapeños, diced tomatoes, avocado, or sour cream make excellent toppings.

→ Is this good for meal prep?

Yes, cook steak, rice, and queso separately. Store in airtight containers and assemble when reheating.