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Dreamy Steak Queso Rice Bowl

Category: Satisfying Main Dishes for Every Occasion

Spiced steak strips hit the hot pan, then chill so they're extra tasty. Rice simmers in beef broth till it's light and fluffy. For the queso, two types of cheese melt with garlic and maybe a little cayenne for a punch. Pile it all into a bowl and top with fresh cilantro, a kick of chili, some tomatoes, and a dollop of sour cream if you want. You've got a bowl packed with bold flavors that'll make steak fans happy. It's super simple, too.

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Barbara Chef
Updated on Fri, 17 Oct 2025 15:38:00 GMT
A rice bowl topped with steak and queso. Highlight
A rice bowl topped with steak and queso. | cookwithcarla.com

Craving something hearty and creamy packed with steak flavor This steak queso rice bowl brings together juicy beef strips fluffy spiced rice and melty cheese sauce It's super filling and totally crave-worthy

Why people in Germany love this the most

  • All the stuff you need’s easy to grab at your grocery store
  • You can tweak it to be spicy or mellow depending on what everyone likes
  • Ready to eat in about 35 minutes so perfect when you need dinner fast
  • Creamy cheesy goodness means the whole crew comes running to the table

First time I whipped this up my family instantly asked for seconds We've made it a Saturday tradition ever since

Ingredients in Germany

  • Fresh coriander jalapeño tomato and sour cream: toss these on top for a pop of color and flavor
  • Cayenne pepper: if you want a little heat try sprinkling some in totally up to you
  • Monterey Jack cheese: super creamy if you can’t find it just use young gouda
  • Butter: makes the rice extra dreamy go for the good stuff
  • White cheddar cheese: grate it fresh for bold flavor real cheddar from England is tough to beat
  • Beef strips: Try ones from flank or hip steak for tender bites look for a nice marbling
  • Cream cheese: this helps your sauce stay thick and rich
  • Paprika powder: sweet or smoked both bring tasty color and a gentle kick
  • Salt and black pepper: grind them yourself for the best zing
  • Jasmine or basmati rice: both work just pick a high-quality local bag if you can
  • Garlic powder: brings out a nice depth and a hint of heat
  • Heavy cream: the key to that silky queso texture pick one high in fat
  • Beef broth: gives the rice loads of flavor stick to natural broth for the best taste
  • Cumin: adds earthy depth and a little exotic twist
  • Olive oil: helps lock in flavor extra-virgin’s the move

When grabbing groceries pick beef with good marbling and super fresh firm herbs for toppings

Simple steps for Germany

Topping time:
Finish things off by piling up chopped coriander, chopped tomatoes, jalapeño slices, or a dollop of sour cream, and eat right away
Dish it up:
Spoon the rice into bowls throw steak on top and slather with your hot queso sauce
Make the queso sauce:
Heat up the cream in a small pot, then melt in cream cheese until it's super smooth Now slowly add cheddar and Monterey Jack while stirring, letting it get all nice and gooey Toss in a little garlic powder and cayenne and keep it on low so it doesn’t get lumpy
Cook the steak strips:
Rub steak sticks with salt, pepper, garlic powder, paprika, and cumin Heat olive oil in a big skillet, crank the heat, and sear the steak 3 to 4 minutes per side so it gets a good crust but still juicy Let it chill for 5 minutes before you slice
Get the rice going:
Bring beef broth, butter, a splash of salt, some garlic powder, and smoked paprika to a boil Drop in the rice cover and simmer on low for about 18 minutes Fluff with a fork and leave it to rest
A rice bowl with steak and queso. Highlight
A rice bowl with steak and queso. | cookwithcarla.com

Good to know

Loads of protein will keep you full for hours

  • Creamy cheese sauce is always a win with kiddos
  • Great for meal prep you can reheat it with zero loss of flavor or texture

The white cheddar really does it for me It just goes so well with the steak The first time summer hit we ate bowls of this out on the patio and now I look forward to reliving that every year

Keeping it fresh

Stash leftovers in the fridge sealed tight and they’ll be good for two days Best to keep the steak and sauce in separate containers Zap leftovers in the microwave and stir that sauce smooth again before you dig in

Ingredient swaps

If you can’t get flank steak hip steak or even chicken breast works great No Monterey Jack Don’t stress just reach for young gouda or semi-aged emmental Vegetarian’s easy too just fry up some smoked tofu instead

Serving ideas

This bowl’s amazing with a crisp green salad on the side or a scoop of corn salsa Some sliced avocado on top is nice and fresh It’s a star at cookouts or relaxed summer nights with friends

A rice bowl with steak and queso. Highlight
A rice bowl with steak and queso. | cookwithcarla.com

Behind the dish

Steak queso rice brings a taste of modern Tex-Mex straight to your table The blend of spiced beef, creamy cheese sauce, and fragrant rice is pulled from those American-Mexican bowl food trends Makes any night feel like a fun hangout with friends or fam

Recipe FAQs

→ What's the best steak for this?

Ribeye, filet, sirloin, or flank all work well. You'll get extra juicy, tender bites in your bowl.

→ How do I keep the steak juicy?

Let the steak rest a few minutes after a quick sear. This keeps the juices locked in for tender results.

→ Can I swap the cheese for something else?

Sure, go for Gouda or Emmentaler if that's what you have. Cheddar and Monterey Jack melt best though.

→ Can I prep this ahead of time?

You can cook the rice and cheese sauce ahead and just reheat. Cook the steak fresh right before eating.

→ What sides go with this bowl?

Salsa, lime wedges, or tortilla chips are great on the side and add something new to each bite.

steak queso rice bowl

Juicy steak, creamy cheese sauce and tasty rice make one super satisfying meal.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Tex-Mex

Yield: 4 Servings (4 servings)

Dietary Preferences: Gluten-Free

Ingredients

→ For the steak

01 0.5 tsp ground cumin
02 0.5 tsp smoked paprika
03 1 tsp garlic powder
04 0.5 tsp black pepper
05 1 tsp salt
06 1 tbsp olive oil
07 450g steak strips (like flank, ribeye, or sirloin)

→ For flavorful rice

08 0.25 tsp smoked paprika
09 0.5 tsp garlic powder
10 0.5 tsp salt
11 1 tbsp butter
12 480ml beef broth
13 200g jasmine or basmati rice

→ For cheesy queso sauce

14 0.25 tsp cayenne pepper (optional for heat)
15 0.5 tsp garlic powder
16 2 tbsp cream cheese
17 180ml heavy cream
18 60g shredded Monterey Jack
19 100g grated white cheddar

→ Optional extras

20 80g chopped tomatoes
21 1 tbsp sour cream
22 1 jalapeño, sliced
23 2 tbsp chopped fresh cilantro

Steps

Step 01

Add a spoonful of sour cream, jalapeño slices, fresh cilantro, and tomatoes on top if you want. Grab a fork and dig in right away.

Step 02

Scoop rice into bowls first. Top with steak strips, then pour over all that hot queso sauce.

Step 03

Keep heat low and warm the heavy cream in a small pot. Drop in the cream cheese—let it melt smooth. Sprinkle in the cheddar and Monterey Jack slowly, stirring until you’ve got a creamy texture. Season with some garlic powder. If you’re feeling spicy, toss in cayenne. Keep it warm while you set up the rest.

Step 04

Mix salt, pepper, garlic powder, paprika, and cumin with the steak pieces in a bowl. Get a large pan hot with olive oil over medium-high. Sear the steak on each side for 3-4 minutes to brown it up and cook how you like. Let it chill for about five minutes before slicing or serving.

Step 05

Heat up beef broth in a medium pot and drop in the butter, salt, garlic powder, and smoked paprika. Toss in the rice, stir, then turn the heat down—cover and simmer for 15-18 minutes until all the liquid’s soaked up. Fluff the rice using a fork and set aside.

Notes

  1. Try using steak cuts like ribeye or flank if you want the meat tender and juicy.
  2. Let steak rest after searing so it stays juicy and doesn't lose all the flavor.
  3. Keep the cheese sauce on low heat so it doesn’t get clumpy or burn.

Required Equipment

  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Stirring spoon
  • Small pot
  • Medium pot with lid
  • Large pan

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has dairy (cheeses, cream, butter, cream cheese, sour cream)

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 380
  • Fat: 22 g
  • Carbs: 42 g
  • Protein: 35 g