Juicy steak bites served over fluffy rice with a rich, creamy queso cheese sauce. A Tex-Mex-inspired comfort bowl that’s hearty and satisfying.

Scale

1 pound sirloin or ribeye steak cubed

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup Monterey Jack cheese

1 jalapeño diced (optional)

1/2 teaspoon garlic powder

Salt and pepper to taste

3 cups cooked rice

Fresh cilantro chopped

Season steak with olive oil, chili powder, cumin, paprika, salt, and pepper. Sear until browned. Set aside.

Melt butter in saucepan. Whisk in flour. Slowly add milk and cream, whisking until thick.

Stir in cheddar, Monterey Jack, jalapeño, garlic powder, salt, and pepper. Cook until smooth.

Place rice in bowls. Top with steak. Spoon queso over the top.

Garnish with cilantro and serve.

Pat steak dry before searing for best crust.

Use freshly shredded cheese for smoother queso.

Cook rice in broth for extra flavor.

Add jalapeños or chili flakes for spice.

Make ahead by storing components separately.

Keywords: steak queso rice, Tex-Mex rice bowl, cheesy steak rice recipe, queso steak dinner, steak and rice with cheese sauce