This dish is the ultimate comfort food—savory, cheesy, and full of flavor. It’s quick to prepare, highly customizable, and perfect for feeding a hungry crowd. Whether served as a standalone meal or a side dish, steak & queso rice is guaranteed to impress with its creamy texture and smoky, sizzling steak topping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Steak (sirloin, ribeye, flank, or skirt), thinly sliced or cubed
Cooked white or Mexican rice
Queso dip or white queso cheese sauce
Olive oil
Garlic, minced
Onion, diced
Bell peppers, diced (optional)
Salt
Black pepper
Smoked paprika or chili powder (optional)
Fresh cilantro (for garnish)
Lime wedges (optional)
Directions
Heat olive oil in a large skillet over medium-high heat.
Season steak with salt, pepper, and smoked paprika or chili powder if using.
Add steak to the hot pan and sear for 2–3 minutes per side or until browned and cooked to your desired doneness. Remove and set aside.
In the same skillet, add a little more oil if needed, then sauté onion and garlic until fragrant and translucent. Add bell peppers if using and cook until tender.
Add the cooked rice to the skillet and stir to combine.
Pour in the queso and mix until everything is creamy and heated through.
Return the steak to the skillet and toss to coat or serve on top.
Garnish with chopped cilantro and a squeeze of lime, if desired. Serve warm.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, and cook time is 20 minutes. Total time: approximately 30 minutes.
Variations
Spicy version: Add jalapeños or use spicy queso for a fiery kick.
Loaded bowl: Top with avocado, sour cream, diced tomatoes, or crushed tortilla chips.
Southwest-style: Mix in black beans, corn, or pico de gallo for extra texture and flavor.
Cheese lovers: Use a mix of queso and shredded cheddar for extra cheesiness.
Low-carb: Swap rice with cauliflower rice for a lighter, keto-friendly option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of milk or broth to loosen the cheese sauce. You can also microwave it in 1-minute intervals, stirring in between. Freezing is not recommended, as the texture of the queso may change.
FAQs
What cut of steak is best for this recipe?
Sirloin, flank, skirt, or ribeye all work well. Choose a cut that’s tender and cooks quickly.
Can I use leftover steak?
Yes, this recipe is a great way to use up leftover cooked steak. Just slice it thin and add it toward the end to reheat.
What kind of queso should I use?
Use store-bought white queso dip or homemade queso. Choose one that melts smoothly and has a creamy consistency.
Can I make this ahead of time?
Yes, you can prepare the rice and queso mixture in advance and reheat with the steak when ready to serve.
How can I add more vegetables?
Add sautéed mushrooms, zucchini, or spinach to the rice mix for extra nutrition.
Is this dish spicy?
It depends on the queso and added spices. You can control the heat by choosing mild or spicy ingredients.
Can I use chicken instead of steak?
Absolutely. Grilled or sautéed chicken works just as well in place of steak.
What rice works best?
White rice, brown rice, or seasoned Mexican rice all pair well with the creamy queso and steak.
How do I keep the steak tender?
Avoid overcooking and slice against the grain for maximum tenderness.
Can I make this in one pan?
Yes, cook everything in one large skillet for easy cleanup and efficient cooking.
Conclusion
Steak & queso rice is the ultimate comfort food mash-up—savory, cheesy, and completely satisfying. Whether you’re feeding a crowd or just craving something indulgent, this easy recipe delivers bold flavors and hearty texture with every bite. Customize it to your taste and enjoy a restaurant-worthy meal made right at home.
Steak & queso rice is a bold, cheesy, and hearty dish that combines juicy, seasoned steak with creamy queso and fluffy rice. It’s a quick, Tex-Mex-inspired meal perfect for busy weeknights or casual entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
1 lb steak (sirloin, ribeye, flank, or skirt), thinly sliced or cubed
3 cups cooked white or Mexican rice
1 cup queso dip or white queso cheese sauce
2 tbsp olive oil, divided
2 cloves garlic, minced
1 small onion, diced
1 cup bell peppers, diced (optional)
Salt, to taste
Black pepper, to taste
1/2 tsp smoked paprika or chili powder (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (optional, for serving)
Instructions
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Season the steak with salt, pepper, and smoked paprika or chili powder.
Sear steak for 2–3 minutes per side, or until cooked to desired doneness. Remove from skillet and set aside.
In the same skillet, add remaining olive oil. Sauté onion and garlic until fragrant, about 2–3 minutes.
Add bell peppers (if using) and cook until tender.
Stir in cooked rice and combine well with the vegetables.
Pour in queso and mix until rice is creamy and everything is heated through.
Return steak to skillet and toss gently to coat or serve steak on top of rice.
Garnish with fresh cilantro and a squeeze of lime, if desired. Serve warm.
Notes
Use leftover steak for a quicker version—add at the end to warm through.Control spice level by choosing mild or spicy queso and adjusting chili powder.Swap rice with cauliflower rice for a low-carb option.Top with extras like avocado, sour cream, or crushed tortilla chips for loaded bowls.Reheat leftovers with a splash of milk or broth to keep the queso creamy.
