I combine tender, juicy steak with creamy queso-infused rice for a comforting, flavorful one-bowl dinner. It’s a satisfying twist on classic steak and rice that feels indulgent, but comes together easily.

Why You’ll Love This Recipe

I love how this recipe delivers rich, savory flavor and comforting texture all in one dish. The steak adds hearty protein, while the queso melts into the rice for a creamy, cheesy base. It’s easy to make in one pan, perfect for busy weeknights or casual gatherings. Plus, I can customize it with toppings like cilantro, jalapeño, or pico de gallo depending on my mood.

Ingredients

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

Steak (such as skirt, flank, or ribeye), sliced
Long-grain white rice
Queso cheese sauce (store‑bought or homemade)
Onion, diced
Garlic, minced
Beef broth or stock
Olive oil or butter
Salt & pepper
Optional garnishes: cilantro, lime wedges, jalapeños, pico de gallo

Directions

Pat the steak dry, season it generously with salt and pepper, and set aside.
In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat. Add the steak slices and sear until browned and cooked to your preference. Remove steak from the pan and set aside.
In the same skillet, reduce heat to medium, add a bit more oil or butter if needed, then sauté the diced onion until translucent, followed by the minced garlic until fragrant.
Stir in the rice, coating it lightly in the oil and aromatics. Toast the rice for a minute, stirring constantly.
Pour in the beef broth, bring to a simmer, reduce heat to low, cover, and let the rice cook undisturbed for about 15–18 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, stir in the queso cheese sauce until everything is creamy and well combined.
Return the sliced steak to the skillet, mixing it into the cheesy rice. Taste and adjust seasoning as needed.
Serve hot with desired garnishes—fresh cilantro, a squeeze of lime, sliced jalapeños, or pico de gallo all elevate the dish.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Spicy version: I add chopped jalapeños or a dash of hot sauce to the queso, and top with sliced pickled jalapeños.
Veggie-packed: I stir in sautéed bell peppers, corn, or black beans with the rice for added color, fiber, and flavor.
Cheese swap: I sometimes use shredded cheddar, Monterey Jack, or pepper jack cheese melted into the rice if I don’t have queso sauce.
Steak alternatives: I occasionally swap the steak for shredded chicken or ground beef—cooking it first, seasoning well, and then using it in place of the steak slices.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I add a splash of beef broth or milk and gently rewarm on the stovetop over low heat, stirring frequently until heated through. I can also microwave individual portions, stirring halfway through and adding moisture as needed.

FAQs

How can I make this vegetarian?

I replace the steak with hearty vegetables like mushrooms, zucchini, bell peppers, or use black beans for protein. I cook them similarly before mixing into the queso rice base.

Can I use brown rice instead of white rice?

Yes! I use brown rice, but I add a few extra minutes of cooking time and additional liquid—about ½ cup more broth—and simmer until the rice is tender.

What if I don’t have queso cheese sauce?

No problem—I melt shredded cheese (cheddar, Monterey Jack, or pepper jack) into warm milk or cream until creamy, then stir that into the cooked rice as a substitute.

Can I prep this ahead of time?

Absolutely. I cook the rice and steak separately, then store in the fridge. When I’m ready to eat, I reheat them, mix with warmed queso, and it tastes freshly made.

Is this freezer-friendly?

I prefer to freeze the rice and queso mixture separately from the steak. I freeze in airtight containers for up to 2 months. To reheat, I thaw overnight in the fridge, then warm together with added liquid on the stovetop until hot and creamy.

Conclusion

I love how Steak Queso Rice brings together flavorful steak and creamy, cheesy rice in a simple, satisfying bowl. Whether I’m feeding the family on a weeknight or craving a comforting dinner, this recipe delivers warmth, richness, and deliciousness with minimal effort.

Steak Queso Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Print Recipe

Description

Steak Queso Rice is a hearty one-bowl dinner combining tender, seasoned steak with creamy queso-infused rice, all made easily in one skillet for a comforting and flavorful meal.

Instructions

Pat the steak dry, season it generously with salt and pepper, and set aside.
In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat. Add the steak slices and sear until browned and cooked to your preference. Remove steak from the pan and set aside.
In the same skillet, reduce heat to medium, add a bit more oil or butter if needed, then sauté the diced onion until translucent, followed by the minced garlic until fragrant.
Stir in the rice, coating it lightly in the oil and aromatics. Toast the rice for a minute, stirring constantly.
Pour in the beef broth, bring to a simmer, reduce heat to low, cover, and let the rice cook undisturbed for about 15–18 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, stir in the queso cheese sauce until everything is creamy and well combined.
Return the sliced steak to the skillet, mixing it into the cheesy rice. Taste and adjust seasoning as needed.
Serve hot with desired garnishes—fresh cilantro, a squeeze of lime, sliced jalapeños, or pico de gallo.