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Tasty Steak Queso Bowl

Category: Satisfying Main Dishes for Every Occasion

This bowl brings together juicy steak strips, fragrant jasmine rice, and a rich, melty cheese sauce. You season and sizzle the beef, whip up buttery rice with broth, then pour on a mix of Monterey Jack and cheddar for an ooey-gooey finish. Top it any way you want – go for fresh cilantro, jalapeños, diced tomatoes, or scoop on some sour cream. Let your steak rest and keep that cheese warm for the best bite. If you love loaded bowls, this one’s a winner.

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Barbara Chef
Updated on Tue, 30 Sep 2025 18:22:11 GMT
A bowl filled with steak, queso, and rice. Highlight
A bowl filled with steak, queso, and rice. | cookwithcarla.com

This warm steak queso rice bowl packs juicy beef and melty cheese over hearty, flavor-loaded rice. One bowl holds everything you need for a crowd-pleasing dinner or an easy night when you feel like making something out of the ordinary. Everyone at the table will want seconds.

I first gave this a go one chilly Sunday. It's been the family's go-to for cozy nights ever since. Everyone grabs a second helping every single time.

Ingredients

  • Steak strips: Use marbled sirloin, ribeye, or flank so it stays juicy. The better the cut, the richer the flavor.
  • Olive oil: You want a splash for the skillet to get steak crusty and browned. Extra virgin’s best here.
  • Salt and black pepper: Gotta have these basics. Cracked works best to punch up the taste.
  • Paprika: Sweet Hungarian paprika gives a tiny kick and a gentle warmth.
  • Garlic powder: Adds some zip. Go for freshly ground if possible for both meat and rice.
  • Ground cumin: Makes steak taste deeper and richer. Freshly ground gives the boldest flavor.
  • Beef broth: Ditch water for this as your rice simmering liquid—it turns the bowl extra hearty. Go for a strong, clean broth.
  • Jasmine or basmati rice: Fluffy long grain rice is ideal. Good quality holds up best in the bowl.
  • Butter: Stir into rice at the end. Go for actual butter over margarine for creaminess.
  • Smoked paprika: A super tasty trick for lending rice a little smokey bite.
  • Cheddar and Monterey Jack: Both melt into a creamy queso. Choose nice quality blocks—you’ll notice the difference.
  • Heavy cream and cream cheese: The secret to smooth, dreamy queso sauce. Make sure they’re fresh!
  • Cayenne pepper: Optional but adds a soft heat—use as much or little as you want.
  • Fresh toppings: Things like jalapeños, fresh cilantro, sour cream, and diced tomatoes brighten up the bowl. Slice them up right before serving for max flavor.

Step by Step Guide

Final touches:
Scatter on your favorite fresh toppings—think chopped tomatoes, jalapeños, sour cream, and a bunch of cilantro. Dive in right away so the queso stays nice and gooey.
Put it all together:
Spoon your warm rice into bowls first. Pile on steak strips. Pour loads of queso sauce over the top so everything gets coated.
Queso time:
Warm cream gently in a small pot. Stir in cream cheese until it’s melted. Keep whisking in cheddar and Monterey Jack a bit at a time until the sauce is super creamy. Season with garlic powder and cayenne, then keep the sauce warm and loose.
Steak prep and sear:
Rub steak strips all over with cumin, garlic powder, salt, pepper, and paprika. Add oil to a big pan on medium-high. Sear steak about 3–4 minutes on each side so it’s crusted outside and pink, juicy inside. Take off the heat and let it rest under foil for five minutes to stay tender.
Rice first:
Put beef broth, salt, butter, garlic powder, and smoked paprika in a pan and bring to a boil. Pour in rice, turn it way down, pop the lid on, and let it steam gently for 15–18 minutes till the liquid’s soaked up. Fluff with a fork and keep aside.
A plate showing steak with queso and rice, looking super tasty and fresh. Highlight
A plate showing steak with queso and rice, looking super tasty and fresh. | cookwithcarla.com

Good to know

Cooking rice in beef broth adds loads of depth. Queso sauce is awesome for dipping chips or veggies too. Make sure you let steak rest after searing so it stays juicy throughout. True story—there’s never too much queso sauce for me. Spread any extra on a sandwich the next day. One time, my friends and I poured it over everything until every last bite disappeared.

Storage Tips

Leftover steak queso rice keeps for up to two days in the fridge if you cover it well. Stir in a splash of milk or cream if you’re reheating queso so it goes back to smooth. Store steak, rice, and sauce in separate containers so they each hold their best texture and taste.

Swaps and Options

Use chicken breast or rump steak for a lighter bowl. Mushrooms or green spelt are great swaps if you’re doing veggie. Want sharper queso? Melt in a piece of gorgonzola. Not a fan of tomatoes? Sub with diced bell pepper or toss in some green onions for tang.

A top view of steak, queso, and rice on a big dinner plate. Highlight
A top view of steak, queso, and rice on a big dinner plate. | cookwithcarla.com

Serving Ideas

This is made for building your own bowl. Lay everything out on a big platter and let everyone dig in. Leftover queso turns into the perfect dip for nachos or chips. Fresh bread on the side? Always a good call.

Food Background

Bowls like this come from Tex-Mex fusion eats where meat and cheesy sauces are must-haves. You get a mix of bold seasonings, loads of comfort, and a little Mexican flavor right at your table.

Recipe FAQs

→ Which cut of beef works best for this bowl?

Try using flank, sirloin, or ribeye for super juicy and flavorful steak slices.

→ How can I make sure my cheese sauce turns out creamy?

Warm the cheese sauce gently on low and stir non-stop so it stays smooth and doesn’t clump.

→ Is it okay to swap out the type of rice?

Basmati works just as nicely as jasmine, or you can go with brown rice for something different.

→ What toppings would boost the flavor?

Toss on some fresh cilantro, jalapeños, chopped tomatoes, or a big spoon of sour cream for freshness.

→ Any steak-cooking tips for the best results?

Sear it well for that tasty crust, then let the steak rest before cutting so it stays juicy.

steak queso bowl

Hearty steak, spiced rice, and smooth cheese sauce pack every bite with bold flavor in this satisfying bowl.

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

→ Big 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
07 450 g beef strips (like ribeye, rump or flank)

→ Flavored rice

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

→ Queso sauce

14 0.25 tsp cayenne pepper (leave out if you don't want it spicy)
15 0.5 tsp garlic powder
16 2 tbsp cream cheese
17 180 ml heavy cream
18 50 g Monterey Jack, shredded
19 100 g white cheddar, shredded

→ Optional toppers

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

Steps

Step 01

Throw on any of the extras you want like chopped cilantro, tomatoes, jalapeños or a dollop of sour cream. Get it on the table right away.

Step 02

Scoop the rice into your bowls first. Lay the steak over the top and smother everything with a good amount of queso sauce.

Step 03

Warm the cream in a small pot on low. Drop in the cream cheese and stir as it melts. Slowly add both cheeses while you keep stirring until it all comes together silky and smooth. Sprinkle in garlic powder and maybe a little cayenne if you want some heat. Keep the sauce on low so it stays melty.

Step 04

In a bowl, toss the beef strips with salt, pepper, garlic powder, smoked paprika and cumin. Heat the olive oil in a big pan over medium-high. Add the beef, letting it sear for about 3-4 minutes per side until browned and cooked how you like. Move it off the heat and let it sit for 5 minutes.

Step 05

In a medium pot, bring the broth to a boil with butter, salt, garlic powder and smoked paprika. Tip in the rice, turn the heat way down, cover and let it cook for 15-18 minutes until it soaks up the liquid. Fluff it up with a fork and set aside.

Notes

  1. Go for really nice beef like ribeye, rump or flank so your slices turn out tender.
  2. Let that steak chill after cooking so it stays nice and juicy.
  3. Keep the queso sauce on a gentle heat so it doesn't get weird and lumpy.

Required Equipment

  • measuring jug
  • whisk
  • small saucepan
  • large skillet
  • medium saucepan

Allergen Information

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

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