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Steak queso rice with creamy sauce

Steak Queso Rice with Creamy Sauce

This Steak Queso Rice with Creamy Sauce features juicy, perfectly seasoned steak served over fluffy rice and smothered in a rich, creamy queso sauce. It's an easy Tex-Mex-inspired comfort food dinner that's perfect for busy weeknights, family meals, or whenever you're craving a hearty, restaurant-style meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 685
Ingredients Method Notes

Ingredients
  

  • 500 g 1.1 lb sirloin or ribeye steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder optional
  • For the Rice:
  • 1½ cups long-grain white rice
  • 3 cups chicken or beef broth
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Creamy Queso Sauce
  • 1 cup queso cheese sauce or melted Velveeta-style cheese
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Optional Garnishes:
  • Chopped fresh parsley or cilantro
  • Extra queso sauce
  • Sliced green onions
  • Diced jalapeños

Method
 

  1. Prepare the Steak:
  2. Pat the steak dry with paper towels.
  3. Season both sides with garlic powder, paprika, salt, black pepper, and chili powder if using.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Sear the steak for 3–4 minutes per side, or until cooked to your preferred doneness.
  6. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
  7. Cook the Rice:
  8. In a medium saucepan, combine the broth, butter, salt, and black pepper.
  9. Bring to a boil.
  10. Stir in the rice.
  11. Reduce the heat to low, cover, and simmer for 15–17 minutes until the liquid is absorbed.
  12. Fluff with a fork.
  13. Make the Creamy Queso Sauce:
  14. In a small saucepan over low heat, combine the queso cheese sauce and heavy cream.
  15. Stir until smooth.
  16. Mix in the sour cream, garlic powder, onion powder, smoked paprika, and salt.
  17. Cook for 2–3 minutes until creamy and heated through.
  18. Do not allow the sauce to boil.
  19. Assemble the Bowls:
  20. Divide the rice among serving bowls.
  21. Arrange the sliced steak over the rice.
  22. Spoon the warm queso sauce generously over the steak.
  23. Garnish with parsley or cilantro, green onions, jalapeños, or extra queso if desired.
  24. Serve immediately.

Notes

Sirloin and ribeye both work well for this recipe.
Let the steak rest before slicing to keep it juicy.
Freshly grated cheese creates a smoother queso sauce.
Add a splash of milk or cream if the sauce thickens too much.
Slice the steak against the grain for maximum tenderness.