Cheesy Steak & Queso Rice
A comforting and satisfying dish combining juicy steak, creamy queso sauce, and fluffy seasoned rice.
Servings: 4 servings
Equipment
- Large Skillet
- Small saucepan
Ingredients
Main Ingredients
- 1 lb Flank or Sirloin Steak, cut into bite-size cubes
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- to taste Salt & Pepper
- 1/2 teaspoon Paprika (optional)
- 1/2 cup Chopped Orange Bell Pepper
- 1 tablespoon Butter (for steak/peppers)
- 1 tablespoon All-Purpose Flour
- 1 cup Milk (warmed)
- 1 1/2 cups Shredded White Cheddar or Monterey Jack Cheese
- 1/4 teaspoon Chili Powder or Cayenne (optional) for heat
- 1 1/2 cups Cooked White or Jasmine Rice
- 1 tablespoon Butter (for rice)
- to taste Salt & Pepper (for rice)
- optional Chopped Cilantro or Parsley for garnish
Instructions
- 1. Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak cubes, seasoning them with garlic powder, salt, pepper, and paprika (if using). Sear on all sides until browned but still juicy—this usually takes about 4 to 5 minutes total. Add the chopped bell pepper and butter, sautéing for another 2 to 3 minutes until the peppers are soft and fragrant. Remove steak and peppers from the pan and set aside.
- 2. Prepare the Queso Sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute, forming a roux. Gradually pour in the warm milk, whisking constantly until the sauce is smooth and beginning to thicken. Lower the heat and stir in the shredded cheese, letting it melt and transform into a smooth, creamy sauce. Add a pinch of salt and a hint of chili powder or cayenne for gentle warmth, tasting and adjusting as needed.
- 3. Flavor the Rice: In another skillet, melt butter over medium-low heat. Stir in the cooked rice and season with a pinch of salt and pepper. Warm through gently, stirring to coat the rice evenly.
- 4. Assemble the Bowl: Spoon the warm rice into serving bowls or plates. Pile on the seared steak and sautéed peppers. Generously drizzle with the homemade queso sauce. For a fresh finish, top with chopped cilantro or parsley if desired. Serve immediately, while everything is hot and melty!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop. For a lower-carb option, swap rice for cauliflower rice!