Steak Queso Rice is a hearty and flavorful dish combining tender, seasoned steak with creamy queso, all served over perfectly cooked rice. It’s a comforting meal that’s easy enough for a weeknight but delicious enough to impress anyone at the dinner table.

Why You’ll Love This Recipe

I love this Steak Queso Rice because it’s packed with flavor and incredibly versatile. It’s easy to customize depending on what I have in the fridge, and it comes together quickly for those busy weeknights. The combination of juicy steak, creamy cheese, and fluffy rice makes it a complete meal without needing a bunch of sides. Plus, it feels indulgent without being overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Ribeye or sirloin steak, cut into bite-sized pieces
Salt
Pepper
Paprika
Garlic powder
White rice
Water or beef broth
Queso (store-bought or homemade)
Fresh cilantro (optional, for garnish)

Directions

I start by heating olive oil in a large skillet over medium-high heat.
I season the steak pieces generously with salt, pepper, paprika, and garlic powder.
I cook the steak in the hot skillet until it’s browned and cooked through, then remove it from the skillet and set it aside.
In the same skillet, I add rice and cook it for a minute to toast slightly.
I pour in water or beef broth, bring it to a boil, then reduce the heat to low and cover, letting it simmer until the rice is tender.
Once the rice is cooked, I stir the steak back into the skillet.
I pour queso over the top and mix it in gently until everything is well coated and heated through.
I garnish with fresh cilantro before serving.

Servings and Timing

This recipe makes about 4 servings. It typically takes 30 to 40 minutes to prepare and cook the entire dish.

Variations

I sometimes swap the steak for grilled chicken, ground beef, or even shrimp depending on what I have on hand. For a spicier version, I add diced jalapeños or a splash of hot sauce. I also like to mix in some black beans, corn, or sautéed bell peppers for extra texture and flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to the skillet to keep the rice moist and heat it over medium heat until warmed through. It can also be microwaved in short bursts, stirring in between to ensure even heating.

FAQs

How do I know when the steak is perfectly cooked?

I look for a nice brown sear on the outside and cook until the inside reaches my desired level of doneness. Medium-rare steak reaches 135°F internally.

Can I use instant rice instead of regular rice?

Yes, I can use instant rice to cut down on cooking time, but I adjust the liquid amount and cooking times accordingly.

What kind of queso works best for this recipe?

I prefer a creamy white queso, but any good melting cheese sauce, store-bought or homemade, will work great.

Can I make this dish ahead of time?

I can prepare the steak and rice ahead of time, but I recommend adding the queso just before serving to keep the texture fresh.

How can I make it healthier?

I swap white rice for brown rice and use a lighter cheese sauce or less queso to make a healthier version.

Conclusion

I love how Steak Queso Rice brings bold flavors and creamy richness together in one easy dish. It’s simple enough to whip up after a long day yet satisfying enough to serve for a casual gathering. With all its versatility and comfort, this recipe has quickly become a favorite in my kitchen.