Wednesday evening, Emma came home from his friend's house absolutely raving about "this amazing bowl thing with steak and cheese sauce and rice all mixed together." He couldn't stop talking about how it was "like a burrito but in a bowl and even better," begging me to figure out how to make it. Twenty minutes later, we had steaming bowls of steak and queso rice, and it instantly became our most-requested weeknight dinner.
The tender steak bites combined with creamy queso sauce and seasoned rice for steak creates the most satisfying one-pan meal that feels indulgent without being complicated. Whether you need easy family meal ideas or want Tex-Mex rice bowl flavor without ordering takeout, this Mexican Steak And Queso Rice recipe delivers restaurant-quality satisfaction with surprisingly simple ingredients.
Why You'll Love This Steak And Queso Rice
This Steak And Queso Rice bowl has rescued countless chaotic weeknights when I needed something substantial, flavorful, and ready in under thirty minutes without requiring me to stand over multiple pots managing complicated timing. Everything cooks in one skillet using simple stovetop rice bowl technique, which means minimal dishes and maximum efficiency when you're exhausted and hungry. I love that this hearty rice bowl dinner satisfies growing kids and adults equally without anyone feeling like they're eating diet food or boring healthy dinner that tastes like obligation.
What really wins me over is how this carne asada rice bowl adapts to whatever protein or vegetables you have available without losing its essential character or delicious appeal. No steak? Use chicken, pork, or even shrimp. Missing peppers? Use whatever vegetables need using from your crisper. This simple Steak And Queso Rice recipe works year-round but especially shines during busy school nights when you need substantial dinner that doesn't require extensive planning or shopping for specialty ingredients. The leftovers taste incredible reheated for lunch the next day, making it perfect for meal prep when you're batch cooking for the week.
Jump to:
- Why You'll Love This Steak And Queso Rice
- Ingredients You'll Need For Steak And Queso Rice
- How To Make Steak and Queso Rice Step By Step
- Smart Swaps for Your Steak and Queso Rice
- Steak And Queso Rice Variations
- Equipment For Steak And Queso Rice
- Storing Your Steak and Queso Rice
- Top Tip
- FAQ
- Comfort Food Made Quick!
- Related
- Pairing
- Steak And Queso Rice
Ingredients You'll Need For Steak And Queso Rice
For the Steak:
- 1 pound flank steak or sirloin, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Rice:
- 1.5 cups long-grain white rice
- 2.5 cups beef broth or water
- 1 tablespoon butter
- ½ teaspoon cumin
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
For the Queso Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- ½ cup pepper jack cheese
- 1 can (4 oz) diced green chiles
- Salt to taste
For Serving:
- Lime wedges
- Diced tomatoes
- Sour cream
- Sliced jalapeños
- Fresh cilantro
See recipe card for quantities.
How To Make Steak and Queso Rice Step By Step
Cook the Rice:
Rinse the rice under cold water until clear, then sauté it in butter for 2 minutes until lightly toasted. Add beef broth and cumin, bring to a boil, then reduce to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let sit covered for 10 more minutes. Fluff with a fork, then stir in lime juice and fresh cilantro for classic Tex-Mex cilantro lime rice.
Season and Cook Steak:
While the rice cooks, pat the steak pieces completely dry. Mix chili powder, cumin, garlic powder, salt, and pepper, then coat the steak evenly. Heat olive oil in a large skillet over high heat until very hot, then sear the steak in a single layer (working in batches to avoid crowding). Cook 2–3 minutes without moving, flip, and sear another 2 minutes for medium. Transfer to a plate to rest while you prepare the queso sauce.
Make Creamy Queso Sauce:
In the same skillet, lower the heat to medium and melt the butter. Whisk in the flour for 1 minute to form a smooth roux, then slowly add the milk, whisking constantly. Simmer 2–3 minutes until thickened. Remove from heat and stir in cheddar and pepper jack a handful at a time until melted and smooth. Add diced green chiles for classic queso flavor, and season with salt if needed.
Combine Everything:
Add the cooked cilantro lime rice to the skillet with the queso sauce and stir gently to coat each grain without mashing, keeping the rice fluffy. Fold in the rested steak pieces along with any juices from the plate, mixing carefully so the meat is evenly distributed throughout the cheesy rice. Let everything heat together for 1–2 minutes until warmed through and the flavors meld into a creamy, flavorful dish.
Serve in Bowls:
Scoop the finished steak burrito bowl mixture into serving bowls, ensuring each portion gets a balanced mix of steak, rice, and queso. Top with your favorite garnishes diced tomatoes for freshness, sour cream for richness, sliced jalapeños for heat, extra cilantro for brightness, and lime wedges for a final citrus punch. Serve immediately while hot and the cheese is still melty. This easy weeknight dinner delivers maximum comfort and flavor with minimal effort, proving that satisfying meals don’t have to be complicated.
Smart Swaps for Your Steak and Queso Rice
Different Proteins:
- Chicken breast → Steak (queso chicken and rice)
- Ground beef → Steak pieces (easier, faster)
- Shrimp → Steak (seafood version)
- Carnitas → Steak (pork variation)
Rice Alternatives:
- Brown rice → White rice (healthier, longer cooking)
- Cauliflower rice → Regular rice (low-carb)
- Quinoa → Rice (protein boost)
- Spanish rice → Plain seasoned rice
Cheese Options:
- Dairy-free cheese → Regular (vegan option)
- Mexican blend → Cheddar/pepper jack
- Queso fresco crumbled on top → Melted cheese
- Velveeta → Real cheese (smoother sauce)
Steak And Queso Rice Variations
Fajita Style:
- Add sautéed peppers and onions
- Extra lime juice
- Fajita seasoning on steak
- Classic Tex-Mex
Green Chile:
- Extra green chiles in sauce
- Jalapeños throughout
- Spicy kick
- New Mexico style
Bacon Queso:
- Add crispy bacon pieces
- Bacon fat for cooking steak
- Smoky richness
- Indulgent upgrade
Breakfast Bowl:
- Top with fried egg
- Breakfast sausage instead of steak
- Morning comfort
- All-day eating
Equipment For Steak And Queso Rice
- Large skillet with lid
- Medium saucepan for rice
- Sharp knife for cutting steak
- Whisk for sauce
- Serving bowls
Storing Your Steak and Queso Rice
Room Temperature (2 hours max):
- Don't leave out longer
- Bacteria grows on dairy and meat
- Refrigerate promptly
- Food safety first
Refrigerator (3-4 days):
- Store in airtight container
- Reheat in microwave with splash of milk
- Stir well when reheating
- Cheese sauce may thicken
Freezer (2 months):
- Texture changes slightly
- Freeze without toppings
- Portion into containers
- Thaw overnight in fridge
Top Tip
- Don't Overcook the Steak The biggest mistake people make is cooking steak pieces until they're well-done and gray, creating tough, chewy bites that ruin the entire dish. Steak And Queso Rice should be cooked quickly over high heat to medium doneness – still slightly pink in the center with juicy texture. Since the pieces are small, they only need 2-3 minutes per side maximum. Overcooking by even one minute transforms tender into tough, so watch carefully and pull them off heat when they still look slightly underdone.
- Make Sauce the Right Consistency Queso sauce needs to be fluid enough to coat rice evenly but thick enough that it doesn't create a soupy, watery mess at the bottom of your bowl. If your sauce is too thick and gloppy, add milk one tablespoon at a time while stirring until it reaches pourable consistency similar to heavy cream. If it's too thin and runs off the rice, let it simmer an extra minute or two to thicken, or add a bit more cheese which thickens as it melts.
- Layer Flavors Throughout Don't rely on just one component for all the flavor – season the Steak And Queso Rice well, cook rice in broth instead of water, add spices to the queso sauce, and use fresh garnishes that add brightness. Each element should taste good on its own so when combined, they create complex, layered flavor instead of one-dimensional taste. The cilantro lime rice provides freshness, the seasoned steak adds savory depth, and the queso creates richness – all working together rather than competing or being bland.
FAQ
What is steak, cheese, and rice called at a Mexican restaurant?
At Mexican restaurants, this dish might be called a "carne asada bowl," "steak burrito bowl," "queso rice bowl," or simply a "Steak And Queso Rice" depending on the restaurant's menu terminology. It's essentially a deconstructed burrito served in a bowl rather than wrapped in a tortilla. Some Tex-Mex chains call similar dishes "power bowls" or "protein bowls" emphasizing the high protein content. The combination of seasoned steak over cilantro lime rice with queso sauce is a popular format that lets you enjoy burrito flavors without the tortilla, making it lower-carb and easier to eat with a fork.
Can you eat steak and rice together?
Yes, absolutely! Steak And Queso Rice is a classic combination across many cuisines – American steakhouses serve it, Asian cuisines pair them regularly, and Latin American cooking features them together constantly. The combination provides complete nutrition with protein from steak and carbohydrates from rice, creating a balanced meal that satisfies and provides sustained energy. Rice's mild flavor complements rather than competes with steak's rich, savory taste. Add vegetables and you've got a nutritionally complete meal in one bowl.
Why does Mexican restaurant rice taste better?
Mexican restaurant rice tastes better because it's typically cooked in chicken or beef broth instead of water, toasted in oil before adding liquid for nutty depth, and seasoned with tomato sauce or paste, onions, garlic, and cumin that create complex flavor. Many restaurants also add lime juice and fresh cilantro after cooking for brightness. Home cooks often just boil rice in plain water with maybe some salt, which creates bland, one-dimensional taste. The key is treating rice as a dish worthy of flavor development rather than just neutral filler.
How many calories in a Steak And Queso Rice?
A typical serving of steak, rice, and queso contains approximately 600-800 calories depending on portions and preparation. Breaking it down: 4 oz cooked steak (around 250 calories), 1 cup cooked rice (around 200 calories), and ½ cup queso sauce (around 200-250 calories) plus any toppings like sour cream, avocado, or cheese adds more. To reduce calories, use brown rice for more fiber, lean sirloin instead of fattier cuts, less cheese in the sauce, and load up on low-calorie vegetables.
Comfort Food Made Quick!
Now you have all the secrets to creating this incredible steak and queso rice that proves weeknight dinners can be satisfying without being complicated. From the jarred queso shortcut to the salsa verde rice trick, this recipe shows that restaurant-quality results happen at home with simple techniques.
If you’re looking for more easy skillet dinners to add to your weeknight rotation, we’ve got plenty to keep things simple and satisfying. Our Healthy Mashed Potato Squash Recipe skillet brings that same cozy, one-pan comfort tender chicken, fluffy rice, and rich savory flavor all cooked together with minimal cleanup. If you’re craving something with an Asian-inspired twist, try our Best Homemade Corn Salsa Recipe, a quick-cooking stir-fry style skillet that delivers tender beef, crisp broccoli, and a deliciously glossy sauce in just minutes. And for a Tex-Mex option the whole family will love, our Delicious Chicken Stir Fry Recipe packs bold spices, hearty ground beef, melty cheese, and all your favorite toppings into one irresistible pan.
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Pairing
These are my favorite dishes to serve with Steak And Queso Rice
Steak And Queso Rice
Equipment
- 1 Large Skillet with Lid (For cooking steak and mixing with queso riceFor cooking steak and mixing with queso rice)
- 1 Medium saucepan (For cooking rice)
- 1 Sharp knife (For cutting steak)
- 1 Whisk (For making queso sauce)
- 4 Serving Bowls (For plating)
Ingredients
For the Steak
- 1 lb Flank steak or sirloin - Cut into bite-sized pieces
- 2 tablespoon Olive oil - For searing steak
- 1 tablespoon Chili powder - For seasoning steak
- 1 teaspoon Cumin - For seasoning steak
- 1 teaspoon Garlic powder - For seasoning steak
- To taste Salt & pepper - For seasoning steak
For the Rice
- 1.5 cups Long-grain white rice - Rinsed before cooking
- 2.5 cups Beef broth or water - For cooking rice
- 1 tablespoon Butter - For sautéing rice
- ½ teaspoon Cumin - Seasoning
- Juice of 1 Lime - Added after cooking
- ¼ cup Fresh cilantro Chopped added after cooking
For the Queso Sauce
- 2 tablespoon Butter - For roux
- 2 tablespoon Flour - For roux
- 1.5 cups Milk - Whole or 2%
- 2 cups Shredded cheddar cheese - Added gradually
- ½ cup Pepper jack cheese - Added gradually
- 1 4 oz can Diced green chiles - Optional for flavor
- To taste Salt - Adjust after melting cheese
For Serving
- Lime wedges - Optional
- Diced tomatoes - Optional
- Sour cream - Optional
- Sliced jalapeños - Optional
- Fresh cilantro - Optional
Instructions
- Rinse rice under cold water. Sauté in butter 2 minutes, then add beef broth and cumin. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Let rest 10 minutes, then fluff and stir in lime juice and cilantro.
- Pat steak pieces dry and coat with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over high heat. Sear steak 2–3 minutes per side for medium doneness. Transfer to a plate to rest.
- In the same skillet, melt butter and whisk in flour 1 minute. Slowly add milk and simmer 2–3 minutes. Remove from heat and stir in cheddar, pepper jack, and diced green chiles. Season with salt.
- Add rice to queso, stir gently. Fold in steak with juices and heat 1–2 minutes. Serve in bowls topped with lime wedges, tomatoes, sour cream, jalapeños, and cilantro.
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