Listen, sometimes you want a Philly cheesesteak but you also want rice, and you definitely want enough cheese to make a cardiologist weep. Enter this beautiful chaos: tender strips of steak, perfectly seasoned rice, sautéed peppers and onions, all swimming in a pool of molten queso that would make a Mexican restaurant jealous. This isn’t just dinner — it’s a one-bowl wonder that combines the best of American comfort food with that irresistible cheesy goodness that makes everything better. Your family will fight over the last bite, and honestly, you should let them. It builds character.
Why You’ll Love This Recipe
- Everything you love about a cheesesteak, but with rice because carbs are life
- One skillet, minimal cleanup (future you will thank present you)
- Queso cheese sauce that actually stays creamy
- Steak that’s tender and flavorful, not chewy
- Perfect for feeding a crowd or meal prepping
- Customizable heat level for the spice-sensitive
- Leftovers reheat like a dream
The Good Stuff You’ll Need
For the Rice Base:
- 1 1/2 cups long-grain white rice
- 2 1/2 cups beef broth
- 1 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
For the Steak:
- 1 lb ribeye or sirloin steak, thinly sliced against the grain
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
The Veggie Situation:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional, for heat)
The Queso Magic:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz white American cheese, cubed
- 4 oz pepper jack cheese, shredded
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For Topping:
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
- Fresh cilantro, chopped
- Pickled jalapeños (for the brave)
- Sour cream for serving
Let’s Do This
Step 1: Rice Foundation
In a medium saucepan, combine rice, beef broth, butter, garlic powder, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Remove from heat and let sit for 5 minutes, then fluff with a fork.
Step 2: Steak Perfection
Season sliced steak with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook steak in batches (don’t overcrowd) for 2-3 minutes per side until browned. Remove and set aside.
Step 3: Veggie Power
In the same skillet, add onions and bell peppers. Cook for 5-6 minutes until softened.
Add garlic and jalapeño (if using), cook for 1 more minute.
Step 4: Queso Time
In a separate saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to make a roux.
Slowly whisk in milk and cream, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and gradually stir in American cheese and pepper jack until melted.
Stir in green chiles, cumin, chili powder, salt, and pepper.
Step 5: The Assembly
Add cooked rice to the skillet with the peppers and onions.
Pour half the queso sauce over the rice and stir to combine.
Add the cooked steak back to the skillet and gently fold in.
Pour remaining queso sauce over the top.
Step 6: Cheese Crown
Sprinkle cheddar cheese over the top.
Cover and cook on low heat for 2-3 minutes until cheese melts.
Step 7: Serve Like a Champion
Top with green onions, cilantro, and pickled jalapeños.
Serve with sour cream on the side and extra hot sauce for those who like to live dangerously.
Serving Suggestions
Serve with warm tortillas or crusty bread for scooping.
A simple side salad cuts through all that cheesy richness.
Cold beer or margaritas make this feel like a party.
Top with avocado slices for extra creaminess.
Switch It Up
Chicken Version: Use sliced chicken breast instead of steak.
Veggie Style: Skip the meat and add black beans, corn, and extra peppers.
Heat Level: Add chipotle peppers in adobo or hot sauce to the queso.
Different Cheese: Try a mix of sharp cheddar and monterey jack.
Protein Boost: Add cooked ground beef or chorizo for extra heartiness.
Make-Ahead Tips
Cook the rice up to 2 days ahead and store in the fridge.
Slice the steak and season it the night before for better flavor.
The queso sauce can be made ahead and gently reheated (add a splash of milk if needed).
Prep all the vegetables ahead of time and store in the fridge.
Leftovers keep for 3-4 days and reheat beautifully with a splash of milk or broth.
Questions People Actually Ask
Q: Can I use different types of rice? A: Long-grain white rice works best, but jasmine or basmati are good substitutes. Brown rice will need longer cooking time and more liquid.
Q: Why is my queso sauce grainy? A: The heat was too high or you added the cheese too quickly. Always melt cheese off the heat and add it gradually.
Q: Can I make this in a slow cooker? A: Cook the rice and steak separately first, then combine everything in the slow cooker on low for 1-2 hours.
Q: How do I keep leftovers from drying out? A: Add a splash of milk or broth when reheating, and cover while microwaving.
Q: Can I freeze this? A: The rice might get a bit mushy, but it’s still edible. Freeze for up to 3 months and thaw overnight before reheating.
Q: What cut of steak works best? A: Ribeye is ideal for tenderness, but sirloin or even skirt steak work well if sliced thin against the grain.
Print
Cheesy Steak Queso Rice
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Listen, sometimes you want a Philly cheesesteak but you also want rice, and you definitely want enough cheese to make a cardiologist weep. Enter this beautiful chaos: tender strips of steak, perfectly seasoned rice, sautéed peppers and onions, all swimming in a pool of molten queso that would make a Mexican restaurant jealous. This isn’t just dinner — it’s a one-bowl wonder that combines the best of American comfort food with that irresistible cheesy goodness that makes everything better. Your family will fight over the last bite, and honestly, you should let them. It builds character.
Ingredients
For the Rice Base:
- 1 1/2 cups long-grain white rice
- 2 1/2 cups beef broth
- 1 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
For the Steak:
- 1 lb ribeye or sirloin steak, thinly sliced against the grain
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
The Veggie Situation:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional, for heat)
The Queso Magic:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz white American cheese, cubed
- 4 oz pepper jack cheese, shredded
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For Topping:
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
- Fresh cilantro, chopped
- Pickled jalapeños (for the brave)
- Sour cream for serving
Instructions
In a medium saucepan, combine rice, beef broth, butter, garlic powder, salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
Remove from heat and let sit for 5 minutes, then fluff with a fork.
Season sliced steak with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook steak in batches (don’t overcrowd) for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, add onions and bell peppers. Cook for 5-6 minutes until softened.
Add garlic and jalapeño (if using), cook for 1 more minute.
In a separate saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to make a roux.
Slowly whisk in milk and cream, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and gradually stir in American cheese and pepper jack until melted.
Stir in green chiles, cumin, chili powder, salt, and pepper.
Add cooked rice to the skillet with the peppers and onions.
Pour half the queso sauce over the rice and stir to combine.
Add the cooked steak back to the skillet and gently fold in.
Pour remaining queso sauce over the top.
Sprinkle cheddar cheese over the top.
Cover and cook on low heat for 2-3 minutes until cheese melts.
Top with green onions, cilantro, and pickled jalapeños.
Serve with sour cream on the side and extra hot sauce for those who like to live dangerously.
Notes
Serve with warm tortillas or crusty bread for scooping.
A simple side salad cuts through all that cheesy richness.
Cold beer or margaritas make this feel like a party.
Top with avocado slices for extra creaminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~720 kcal
- Fat: ~42g
- Carbohydrates: ~48g
- Protein: ~35g