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The Boat Shed Kitchen

Steak Queso Rice Bowl

This steak queso rice bowl is a comforting one-bowl meal packed with tender, seasoned steak, fluffy savory rice, and a luscious homemade queso cheese sauce. Topped with fresh cilantro, jalapeños, and sour cream, it’s a deliciously rich and satisfying dinner you can whip up any night.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Steak:
  • 1 lb steak strips sirloin, flank, or ribeye
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
For the Rice:
  • 1 cup jasmine or basmati rice
  • 2 cups beef broth
  • 1 tbsp butter
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
For the Queso Sauce:
  • 1 cup shredded white cheddar cheese
  • ½ cup Monterey Jack cheese
  • ¾ cup heavy cream
  • 2 tbsp cream cheese
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper optional
Optional Toppings:
  • 2 tbsp fresh cilantro chopped
  • 1 jalapeño sliced
  • 1 tbsp sour cream
  • ½ cup diced tomatoes

Method
 

  1. Cook the Rice: In a saucepan, boil beef broth, butter, salt, garlic powder, and paprika.
  2. Add rice, reduce heat, cover, and simmer 15–18 minutes. Fluff and set aside.
  3. Cook the Steak: Toss steak with seasonings.
  4. Heat oil in a skillet, cook steak 3–4 minutes per side. Let rest before slicing.
  5. Make Queso: Heat cream in a pot. Add cream cheese, stir to melt.
  6. Add cheeses gradually and stir until smooth.
  7. See full steps with tips & photos → https://theboatshedcafe.com/steak-queso-rice-bowl/

Notes

  • Use your favorite cut of steak for best flavor and tenderness.
  • Jasmine or basmati rice offers a nice fragrant base but substitute with any rice you prefer.
  • Adjust cayenne pepper in queso for desired heat level or omit for mild flavor.