Last updated on November 27th, 2025 at 10:06 pm
Steak Queso Rice Bowl
A Steak Queso Rice Bowl is the perfect blend of tender seasoned steak, creamy homemade queso, and flavorful rice all layered into one comforting dish. It delivers the richness of a restaurant-style burrito bowl with simple, everyday ingredients you can make at home in under 40 minutes. Whether you’re craving something hearty after a long day or looking for an easy weeknight dinner with big flavor, this bowl brings together everything you love in a fast, satisfying meal.
Why You’ll Love This Steak Queso Rice Bowl
This Steak Queso Rice Bowl stands out because it balances bold flavor with total convenience. The seasoned steak cooks quickly, the rice absorbs rich spices and broth, and the homemade queso ties everything together with creamy, melty goodness. It’s a customizable dish that works for picky eaters, spice lovers, and anyone who wants a filling, restaurant-quality bowl without the takeout price. This recipe also reheats well, making it great for meal prep or next-day leftovers.
⏱️ Time Breakdown:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
📝 Ingredients:
For the Steak:
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
For the Flavorful Rice:
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tbsp butter
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
For the Queso Sauce:
- 1 cup shredded white cheddar cheese
- ½ cup Monterey Jack cheese
- ¾ cup heavy cream
- 2 tbsp cream cheese
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for spice)
Optional Toppings:
- 2 tbsp chopped fresh cilantro
- 1 jalapeño, sliced
- 1 tbsp sour cream
- ½ cup diced tomatoes
👩🍳 Step-by-Step Instructions:
Step 1: Cook the Rice
In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff and set aside. 🍚
Step 2: Season and Cook the Steak
Toss steak strips in salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat, then sear the steak for 3–4 minutes per side. Let rest 5 minutes. 🥩
Step 3: Make the Queso Sauce
Warm heavy cream in a small saucepan over low heat. Add cream cheese, stirring until melted. Slowly mix in cheeses, stirring until smooth. Add garlic powder and cayenne for extra flavor.
Step 4: Build Your Bowl
Scoop rice into bowls, top with juicy steak strips, and drizzle with warm queso.
Step 5: Garnish and Serve
Add cilantro, tomatoes, jalapeños, or sour cream for that perfect finishing touch. Enjoy hot!
Essential Kitchen Tools for the Perfect Steak Queso Rice Bowl
💡 Pro Tips:
- Best Steak Cuts: Ribeye gives richness, flank is lean and flavorful, sirloin is budget-friendly.
- Make It Ahead: Prep steak, rice, and queso separately—combine when ready to serve.
- Customize the Heat: Add more cayenne or jalapeños if you love spice.
- Leftover Magic: Use leftovers in tacos or quesadillas the next day!
Final Thoughts on This Steak Queso Rice Bowl
This Steak Queso Rice Bowl brings together simple ingredients in a way that feels satisfying, flavorful, and effortless. The combination of tender steak, spiced rice, and creamy queso creates a complete meal that works for busy nights or a cozy weekend dinner. It’s easy to customize with toppings, adjust for heat, and repurpose as leftovers, making it a dependable recipe to keep in your rotation.
📊 Nutrition Info:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 380 | 35g | 42g | 22g | 2g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice
Steak Queso Rice Bowl
Equipment
- Medium saucepan with lid
- Large skillet or frying pan
- Cutting board
- Chef’s Knife
- Wooden spoon or spatula
- Whisk
- Serving bowls
Ingredients
For the Steak
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
For the Flavorful Rice
- 1 cup jasmine or basmati rice uncooked
- 2 cups beef broth
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
For the Queso Sauce
- 1 cup shredded white cheddar cheese
- 1/2 cup Monterey Jack cheese shredded
- 3/4 cup heavy cream
- 2 tbsp cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional, for spice
Optional Toppings
- 2 tbsp fresh cilantro chopped
- 1 jalapeño sliced
- 1 tbsp sour cream
- 1/2 cup diced tomatoes
Instructions
- Cook the Rice: In a medium saucepan, bring the beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
- Season the Steak: Add the steak strips to a bowl and toss with salt, black pepper, garlic powder, paprika, and cumin until evenly coated.
- Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak strips and sear for 3–4 minutes per side, or until browned and cooked to your desired doneness. Remove from the pan and let rest for about 5 minutes.
- Make the Queso Sauce: In a small saucepan over low heat, warm the heavy cream. Add the cream cheese and stir until melted and smooth. Gradually add the shredded white cheddar and Monterey Jack, stirring constantly until fully melted and creamy. Stir in the garlic powder and cayenne pepper, adjusting to taste.
- Build the Bowls: Divide the rice between serving bowls. Top with the cooked steak strips and drizzle generously with the warm queso sauce.
- Garnish and Serve: Finish with your favorite toppings such as chopped cilantro, diced tomatoes, sliced jalapeños, and a spoonful of sour cream. Serve immediately while hot.
Notes
Make ahead: Cook the steak, rice, and queso separately and store them in airtight containers in the fridge; reheat gently and assemble just before serving.
Adjust the heat: Add extra cayenne, jalapeños, or hot sauce for more spice.
Leftovers: Use leftover steak and queso in tacos, quesadillas, or burritos the next day.
Enjoyed this recipe? Leave a review!
There are no reviews yet. Be the first one to write one.
