Steak Queso Rice wakes the kitchen with warm, cheesy smells and tender strips of steak. This one-pan dinner comes together fast, fits a family, and feels cozy on a busy night. If you like simple steak bowls, you might also enjoy a bright chimichurri twist in this skirt steak rice bowls with chimichurri recipe. Read on for easy steps, friendly tips, and a dish that makes everyone smile.
Why Make This Recipe
- Quick & Easy: Ready in about 30 minutes with minimal hands-on time.
- Family Favorite: Mild, cheesy sauce and tender steak please kids and grown-ups.
- Budget-Friendly: Uses basic pantry rice and affordable steak cuts sliced thin.
- One-Pan Cleanup: You cook most of it in one skillet for less mess.
This dish stands out because the queso melts into the rice for a creamy, comforting base while steak adds a savory bite. It gives that warm, homey feeling—like a hug on a plate—that brings calm after a busy day.
Ingredients
For the base:
- 2 cups cooked long-grain white rice (about 1 cup dry), warm
- 1 cup shredded cheddar or Mexican blend cheese
For the steak:
- 1 pound skirt or flank steak, thinly sliced against the grain
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
For the sauce and veggies:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1/2 cup milk or half-and-half (for a creamier queso, use half-and-half)
- 4 ounces cream cheese, softened
- 1/4 cup salsa or diced tomatoes with green chiles (mild or spicy, your choice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for brightness)
Notes:
- Use unsalted butter or olive oil if you prefer.
- Let cream cheese sit at room temperature for easier melting.
How to Make Steak Queso Rice:
- Prep the steak and rice. Pat steak dry, slice thin across the grain, and season with salt, pepper, and smoked paprika. Warm the cooked rice if it’s cold. (Why: thin slices cook fast and stay tender.)
- Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, add steak in a single layer. Cook 2–3 minutes per side until browned but not overdone. Remove steak to a plate and keep warm. (Tip: don’t crowd the pan; you want a good sear.)
- In the same skillet, lower heat to medium and add the diced onion and bell pepper. Sauté until soft and slightly golden, about 5 minutes. Add garlic and cook 30 seconds until fragrant. (Why: caramelized veggies add sweet, rich flavor.)
- Stir in the milk and cream cheese. Cook gently, stirring, until the cream cheese melts and the mixture becomes smooth. Add salsa or diced tomatoes and mix. (Tip: keep heat moderate so the dairy doesn’t split.)
- Add shredded cheese to the sauce a little at a time, stirring until melted and creamy. Taste and adjust salt. (Why: adding cheese gradually gives a smooth texture.)
- Fold in the warm rice and return the steak to the pan. Stir until everything is evenly coated and heated through, about 2–3 minutes. (Tip: if the mixture feels too thick, add a splash of milk.)
- Finish with chopped cilantro and a squeeze of lime if you like. Serve hot and enjoy the warm, cheesy comfort.
How to Serve Steak Queso Rice
- Serve in warm bowls topped with extra shredded cheese and chopped cilantro for a bright, fresh finish.
- Pair with a simple green salad or steamed vegetables to balance the richness.
- Offer lime wedges and hot sauce on the side so each person can adjust the brightness and heat.
How to Store Steak Queso Rice
- Fridge: Cool to room temperature, then store in an airtight container for up to 3 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over low heat with a splash of milk to restore creaminess, or microwave covered in 30-second bursts, stirring between intervals.
Tips to Make Steak Queso Rice
- Slice the steak very thin across the grain to keep it tender.
- Use warm rice so the sauce absorbs quickly and stays creamy.
- Don’t overheat the sauce; keep it low to avoid separation.
- If you want extra flavor, sear steak in batches to get a better crust.
- Taste and adjust salt after adding cheese—cheese can add saltiness.
Variation
- Vegetarian: Swap steak for seasoned and seared portobello slices or black beans for a meat-free option.
- Lower-fat: Use low-fat cream cheese and milk, and reduce the cheese amount slightly.
FAQs:
Can I use leftover steak or rotisserie chicken?
Yes. Thinly slice leftover steak or shred rotisserie chicken and fold it in during step 6 so it warms through without overcooking.
What if my queso sauce looks grainy or split?
If the sauce separates, lower the heat and add a tablespoon of milk at a time while whisking gently until it smooths out. Avoid high heat when melting dairy.
Can I make this gluten-free?
Yes—this recipe is naturally gluten-free if you use gluten-free salsa and check that your spices have no additives. Always read labels to be sure.
How spicy is this dish by default?
It’s mild by default. Use mild salsa or remove chiles for children, or add jalapeños or hot sauce for more heat.
Conclusion
This Steak Queso Rice gives you a warm, cheesy meal that feels both simple and special. The soft, creamy rice and seared steak make a satisfying combo that comforts the whole family, and it’s easy to tweak for spice or leftovers. If you want a different steak-and-rice idea for another night, try the linked skirt steak bowl for a bright, herby change. Please leave a comment and a star rating if you tried this—your feedback helps other cooks. Share the love on Pinterest or Facebook and tell me: what twist did you try? Let us know below! Here’s one more reference recipe you might enjoy: Steak & Queso Rice – Sweet Tea and Sprinkles
Print
Steak Queso Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A warm, cheesy one-pan dinner featuring tender steak and creamy queso rice that’s quick and easy to prepare.
Ingredients
- 2 cups cooked long-grain white rice (about 1 cup dry), warm
- 1 cup shredded cheddar or Mexican blend cheese
- 1 pound skirt or flank steak, thinly sliced against the grain
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1/2 cup milk or half-and-half
- 4 ounces cream cheese, softened
- 1/4 cup salsa or diced tomatoes with green chiles
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for brightness)
Instructions
- Pat steak dry, slice thin across the grain, and season with salt, pepper, and smoked paprika. Warm the cooked rice if it’s cold.
- Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, add steak in a single layer. Cook 2–3 minutes per side until browned but not overdone, then remove steak to a plate and keep warm.
- In the same skillet, lower heat to medium and add the diced onion and bell pepper. Sauté until soft and slightly golden, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in the milk and cream cheese. Cook gently, stirring, until the cream cheese melts and the mixture becomes smooth. Add salsa or diced tomatoes and mix.
- Add shredded cheese to the sauce gradually, stirring until melted and creamy. Taste and adjust salt as needed.
- Fold in the warm rice and return the steak to the pan. Stir until everything is evenly coated and heated through, about 2–3 minutes.
- Finish with chopped cilantro and a squeeze of lime if desired. Serve hot and enjoy.
Notes
Use unsalted butter or olive oil if you prefer. Allow cream cheese to sit at room temperature for easier melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg