There’s something special about dishes that come together in one big, hearty bowl — the kind of meal that fills your kitchen with mouthwatering smells and your home with warmth. This Steak Queso Rice is exactly that kind of comfort food. Imagine sizzling, tender steak bites nestled into fluffy rice and drenched in a creamy, cheesy queso sauce. It’s rich, satisfying, and just indulgent enough to make a regular weeknight feel like a little celebration.
This dish reminds me of the kind of comforting food you’d crave after a long day — maybe even something you’d find at a favorite neighborhood Tex-Mex spot. The inspiration behind this recipe is that perfect combo of spicy, savory, and creamy that makes you go back for seconds (or thirds — no judgment here). It’s an ideal balance between hearty steak, gooey cheese, and tender rice, and it’s so easy to make at home, you’ll wonder why you ever ordered it out in the first place.
Whether you’re gathering around the table with family, meal-prepping for the week, or just treating yourself to something extra cozy, this recipe fits right in. Plus, it’s completely customizable, so you can tweak it with your favorite toppings or veggies depending on what you’ve got on hand.
Why You’ll Love This Recipe:
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It’s a one-pan wonder — less cleanup, more time to relax.
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Packed with bold, cheesy flavor that feels like a restaurant meal made right in your kitchen.
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Perfect for weeknight dinners, meal prep, or casual entertaining.
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Easily adaptable to your spice preference — make it as mild or fiery as you like.
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It’s a family-friendly dish that even picky eaters will devour.
INGREDIENTS YOU’LL NEED:
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1 ½ pounds flank steak or sirloin, cut into bite-sized cubes
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1 tablespoon olive oil
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1 teaspoon chili powder
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½ teaspoon cumin
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper, to taste
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2 cups cooked white rice (preferably leftover or day-old for better texture)
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1 tablespoon butter
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1 small onion, finely chopped
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1 jalapeño, seeded and minced (optional for extra heat)
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2 cloves garlic, minced
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1 tablespoon all-purpose flour
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1 cup milk
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1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
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¼ cup sour cream
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Chopped cilantro and diced tomatoes for garnish (optional)
HOW TO MAKE STEAK QUESO RICE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Season and Sear the Steak
Start by seasoning your steak cubes with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Give them a good toss so that every piece is well-coated. Heat a large skillet over medium-high heat with a drizzle of olive oil. Once the pan is nice and hot, add the steak in a single layer. Don’t overcrowd the pan — let them sear undisturbed for a couple of minutes so they get that beautiful golden-brown crust. Flip and cook until they’re just done. Remove the steak from the skillet and set aside.
Step 2: Sauté the Veggies
In the same skillet, add a tablespoon of butter. Once melted, toss in your chopped onion and jalapeño (if using). Sauté for about 3-4 minutes until softened and fragrant. Add garlic and cook for another 30 seconds — just until it smells amazing.
Step 3: Make the Queso Sauce
Sprinkle the flour over the sautéed veggies and stir it in, letting it cook for a minute to get rid of the raw flour taste. Slowly whisk in the milk, making sure to keep things smooth. Let the sauce simmer gently until it thickens a bit — about 2-3 minutes. Then comes the magic: stir in your shredded cheese until fully melted and creamy. Add the sour cream and stir until smooth and velvety.
Step 4: Bring It All Together
Add the cooked rice into the skillet and stir to coat it in that luscious queso sauce. Gently fold the steak back in, making sure every bite is coated and melty. Let everything warm together for a few minutes so the flavors meld.
Step 5: Serve and Garnish
Spoon the steak queso rice into bowls and top with fresh chopped cilantro and diced tomatoes if you like a little pop of freshness. You can also add avocado, a squeeze of lime, or even a drizzle of hot sauce if that’s your thing.
HELPFUL TIPS:
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Use day-old rice if you have it — it holds up better than freshly cooked rice and soaks up the sauce beautifully.
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Cut steak against the grain for the most tender bites.
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Feel free to swap in brown rice or even cauliflower rice if you’re looking for a lighter option.
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Want to sneak in some veggies? Stir in a handful of baby spinach or frozen corn right before adding the steak back in.
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Make it a burrito filling! This cheesy steak and rice mix is perfect wrapped in a warm tortilla.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 4 servings
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Category: Dinner
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Method: Stovetop
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Cuisine: Tex-Mex
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Diet: Beef
NOTES:
If you prefer a spicier version, keep the jalapeño seeds in or add a pinch of cayenne pepper to the queso sauce. This dish is super forgiving, so don’t be afraid to make it your own. It’s also a great base for using up leftovers — try tossing in black beans or roasted veggies for a fun twist.
NUTRITIONAL INFORMATION: (Estimated per serving)
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Calories: 560
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Protein: 35g
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Carbohydrates: 38g
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Fat: 30g
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Saturated Fat: 14g
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Fiber: 2g
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Sugar: 4g
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Sodium: 610mg
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! You can make this up to 2 days ahead. Just store it in an airtight container in the fridge and reheat gently on the stovetop or microwave.
Can I use a different type of cheese?
Yes! Monterey Jack, pepper jack, or a Mexican blend all work wonderfully.
What kind of steak is best?
Flank or sirloin work well because they cook quickly and stay tender when sliced thin.
Can I make this dairy-free?
You can try using your favorite dairy-free milk and cheese substitutes. The flavor may vary, but it should still be delicious!
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring in between. Add a splash of milk if needed to loosen the queso sauce.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
There’s nothing quite like digging into a big bowl of steak queso rice — it’s comforting, cheesy, and full of bold, satisfying flavors. Whether you’re feeding a hungry family or just want something delicious without too much fuss, this dish is always a winner. So go ahead, cozy up, and enjoy every creamy, cheesy bite. You’ve earned it.
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Steak Queso Rice
Description
There’s something special about dishes that come together in one big, hearty bowl — the kind of meal that fills your kitchen with mouthwatering smells and your home with warmth. This Steak Queso Rice is exactly that kind of comfort food. Imagine sizzling, tender steak bites nestled into fluffy rice and drenched in a creamy, cheesy queso sauce. It’s rich, satisfying, and just indulgent enough to make a regular weeknight feel like a little celebration.
This dish reminds me of the kind of comforting food you’d crave after a long day — maybe even something you’d find at a favorite neighborhood Tex-Mex spot. The inspiration behind this recipe is that perfect combo of spicy, savory, and creamy that makes you go back for seconds (or thirds — no judgment here). It’s an ideal balance between hearty steak, gooey cheese, and tender rice, and it’s so easy to make at home, you’ll wonder why you ever ordered it out in the first place.
Whether you’re gathering around the table with family, meal-prepping for the week, or just treating yourself to something extra cozy, this recipe fits right in. Plus, it’s completely customizable, so you can tweak it with your favorite toppings or veggies depending on what you’ve got on hand.
Ingredients
1 ½ pounds flank steak or sirloin, cut into bite-sized cubes
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 cups cooked white rice (preferably leftover or day-old for better texture)
1 tablespoon butter
1 small onion, finely chopped
1 jalapeño, seeded and minced (optional for extra heat)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup milk
1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
¼ cup sour cream
Chopped cilantro and diced tomatoes for garnish (optional)
Instructions
Step 1: Season and Sear the Steak
Start by seasoning your steak cubes with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Give them a good toss so that every piece is well-coated. Heat a large skillet over medium-high heat with a drizzle of olive oil. Once the pan is nice and hot, add the steak in a single layer. Don’t overcrowd the pan — let them sear undisturbed for a couple of minutes so they get that beautiful golden-brown crust. Flip and cook until they’re just done. Remove the steak from the skillet and set aside.
Step 2: Sauté the Veggies
In the same skillet, add a tablespoon of butter. Once melted, toss in your chopped onion and jalapeño (if using). Sauté for about 3-4 minutes until softened and fragrant. Add garlic and cook for another 30 seconds — just until it smells amazing.
Step 3: Make the Queso Sauce
Sprinkle the flour over the sautéed veggies and stir it in, letting it cook for a minute to get rid of the raw flour taste. Slowly whisk in the milk, making sure to keep things smooth. Let the sauce simmer gently until it thickens a bit — about 2-3 minutes. Then comes the magic: stir in your shredded cheese until fully melted and creamy. Add the sour cream and stir until smooth and velvety.
Step 4: Bring It All Together
Add the cooked rice into the skillet and stir to coat it in that luscious queso sauce. Gently fold the steak back in, making sure every bite is coated and melty. Let everything warm together for a few minutes so the flavors meld.
Step 5: Serve and Garnish
Spoon the steak queso rice into bowls and top with fresh chopped cilantro and diced tomatoes if you like a little pop of freshness. You can also add avocado, a squeeze of lime, or even a drizzle of hot sauce if that’s your thing.
Notes
If you prefer a spicier version, keep the jalapeño seeds in or add a pinch of cayenne pepper to the queso sauce. This dish is super forgiving, so don’t be afraid to make it your own. It’s also a great base for using up leftovers — try tossing in black beans or roasted veggies for a fun twist.