Philly Cheese Steak Queso Rice Bowl: A Comfort-Food Mashup You’ll Crave

If you’ve ever been torn between craving a cheesy Philly cheesesteak and something a little more hearty and spoonable, this Philly Cheese Steak Queso Rice Bowl might just be your new favorite dinner. It’s a comfort food mashup at its best—tender seared steak, smoky turkey bacon, sweet veggies, and fluffy rice, all brought together with a creamy, melty queso sauce that’s packed with bold, cheesy flavor.

This recipe is one of those weeknight winners that feels indulgent but comes together surprisingly fast. It’s also super flexible. You can prep most of it ahead, add your favorite veggies, or even turn it into a burrito bowl if you’re feeding a crowd. The base of long-grain rice soaks up all that cheesy goodness, and every bite delivers the perfect mix of savory meat, creamy sauce, and fresh toppings.

I came up with this dish after making queso for a party and realizing I had steak and rice in the fridge the next day. It only took one experiment to realize this combo is seriously worth repeating. So now it’s in regular rotation, especially when I want something cozy but just a little bit different.

Let’s get into Part 1 of this rich, satisfying recipe—starting with how to make the perfect rice and prep those crave-worthy meat layers.

Ingredients You’ll Need

For the Rice:

• 1½ cups long-grain white rice, rinsed and drained
• 3 cups low-sodium chicken broth
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Steak & Add-ins:

• 12 oz (340 g) flank steak or skirt steak, cut into ½-inch strips
• 2 slices turkey bacon, chopped
• ½ cup (75 g) chicken ham, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed
• Salt and freshly ground black pepper, to taste

For the Queso Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded Pepper Jack cheese
• ½ cup shredded sharp cheddar cheese
• ½ teaspoon smoked paprika
• Pinch of cayenne pepper (optional)

To Garnish:

• 2 tablespoons chopped fresh cilantro
• Lime wedges
• Sliced green onions

STEP 1: Cook the Rice

Start by heating 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed rice and ½ teaspoon salt, and sauté for 1 to 2 minutes, stirring often, until the grains start to look translucent at the edges.

Add the chicken broth, bring it to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 18 minutes, or until the liquid is fully absorbed and the rice is tender. Once cooked, remove from heat and let it sit—covered—for 5 minutes to steam and finish cooking. Fluff with a fork and set aside.

This method creates flavorful, fluffy rice that’s the perfect base for soaking up all that creamy queso later on.

STEP 2: Crisp the Bacon & Ham

While the rice is cooking, heat a large skillet over medium-high heat. Add the chopped turkey bacon and cook for about 3 minutes, stirring occasionally, until it starts to crisp.

Add the diced chicken ham and cook for another 1 to 2 minutes, just until it’s lightly browned and heated through. Use a slotted spoon to transfer the bacon and ham to a plate and set aside. Leave the flavorful drippings in the skillet—you’ll use the same pan for the rest of the cooking.

STEP 3: Sear the Steak

Season your steak strips with salt and freshly ground black pepper. Turn the heat up to high, and add the steak to the skillet in a single layer. Let it sear for 1 to 2 minutes per side for a perfect medium-rare (or longer if you prefer it more well-done). Work in batches if needed to avoid overcrowding the pan.

Transfer the seared steak to the same plate with the bacon and ham. These quick steps build big flavor fast, and the combined juices will come back into play once the queso sauce brings everything together.

Philly Cheese Steak Queso Rice Bowl: Creamy Queso and the Final Mix

Now that we’ve cooked the rice and built layers of flavor with steak, turkey bacon, and chicken ham, it’s time to take things to the next level: the creamy, cheesy queso sauce. This is what makes the dish go from satisfying to seriously crave-worthy. It’s rich but not too heavy, and it clings to every grain of rice for a perfect bite every time.

This part of the recipe is where everything starts to come together. We’ll sauté a few veggies, whip up a quick stovetop queso, and then toss everything back in to soak up the flavor. Ready to finish this bold, satisfying rice bowl? Let’s get cooking.

STEP 4: Sauté Onion & Garlic

In the same skillet (no need to clean it), reduce the heat to medium. Add the finely chopped onion and cook for 2 to 3 minutes, stirring often, until it becomes translucent.

Add the minced garlic and cook for another 30 seconds, just until fragrant. You don’t want to brown the garlic—just warm it enough to bring out its aroma.

This simple step builds the base of flavor for your queso and makes sure every layer of the dish has depth.

STEP 5: Add Veggies

Next, stir in the thawed corn and peas. Cook for 1 to 2 minutes, just until everything is heated through. The veggies should be tender but still vibrant—they’ll add a bit of sweetness and texture to balance the richness of the queso sauce.

Once warmed, remove the vegetables from the skillet and set them aside with the cooked meats. You’re now ready to build the sauce.

STEP 6: Make the Queso Roux

Wipe out the skillet with a paper towel to clear any excess moisture or bits from the bottom.

Add 2 tablespoons of unsalted butter to the skillet and melt it over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour. Cook this mixture, whisking constantly, for 1 minute to form a light roux. It should bubble slightly but not brown.

Gradually whisk in 1 cup of whole milk, scraping up any bits from the pan as you go. Cook for 2 to 3 minutes, stirring often, until the sauce is smooth and slightly thickened. The texture should resemble a light cream sauce—thick enough to coat the back of a spoon.

STEP 7: Melt in the Cheeses

Reduce the heat to low and stir in:

• 1 cup shredded Pepper Jack cheese
• ½ cup shredded sharp cheddar cheese

Stir constantly until the cheeses melt fully and the sauce becomes smooth and creamy. Add ½ teaspoon smoked paprika and a pinch of cayenne pepper if you like a little heat.

Taste the queso and adjust the seasoning with salt and pepper to your liking. The smoked paprika adds depth, and the cayenne gives just enough kick to balance the richness of the cheese.

STEP 8: Combine Everything

Now comes the best part—bringing it all together.

Return the cooked steak, bacon, ham, veggies, and the fluffed rice to the skillet with the queso sauce. Stir gently to coat everything evenly in the creamy cheese mixture.

Let the mixture warm through for 1 to 2 minutes, just until everything is hot and the queso is clinging to the rice and meat. The dish should be rich, cheesy, and loaded with flavor in every spoonful.

STEP 9: Garnish & Serve

Scoop the rice mixture into individual bowls and finish with a few fresh garnishes:

• A sprinkle of chopped fresh cilantro
• A handful of sliced green onions
• A wedge of lime for squeezing over the top

The lime adds a pop of acidity that cuts through the richness of the queso, while the herbs give it a fresh, bright finish.

Tips for the Best Philly Cheese Steak Queso Rice Bowl

1. Use freshly shredded cheese:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best texture, shred your cheese fresh from the block.

2. Don’t overcook the steak:
A quick sear keeps the steak tender and juicy. If you prefer it more well-done, just add a minute per side.

3. Swap or add veggies:
This bowl works great with sautéed bell peppers, mushrooms, or spinach if you want to mix things up or use what you have on hand.

4. Make it spicier:
Add diced jalapeños to the queso, or top your bowl with hot sauce for an extra kick.

5. Serve it fast:
This dish is best served immediately, while the queso is warm and creamy. If you’re making it ahead, reheat gently on the stovetop with a splash of milk to loosen the sauce.

Philly Cheese Steak Queso Rice Bowl: Creamy Queso and the Final Mix

Now that we’ve cooked the rice and built layers of flavor with steak, turkey bacon, and chicken ham, it’s time to take things to the next level: the creamy, cheesy queso sauce. This is what makes the dish go from satisfying to seriously crave-worthy. It’s rich but not too heavy, and it clings to every grain of rice for a perfect bite every time.

This part of the recipe is where everything starts to come together. We’ll sauté a few veggies, whip up a quick stovetop queso, and then toss everything back in to soak up the flavor. Ready to finish this bold, satisfying rice bowl? Let’s get cooking.

STEP 4: Sauté Onion & Garlic

In the same skillet (no need to clean it), reduce the heat to medium. Add the finely chopped onion and cook for 2 to 3 minutes, stirring often, until it becomes translucent.

Add the minced garlic and cook for another 30 seconds, just until fragrant. You don’t want to brown the garlic—just warm it enough to bring out its aroma.

This simple step builds the base of flavor for your queso and makes sure every layer of the dish has depth.

STEP 5: Add Veggies

Next, stir in the thawed corn and peas. Cook for 1 to 2 minutes, just until everything is heated through. The veggies should be tender but still vibrant—they’ll add a bit of sweetness and texture to balance the richness of the queso sauce.

Once warmed, remove the vegetables from the skillet and set them aside with the cooked meats. You’re now ready to build the sauce.

STEP 6: Make the Queso Roux

Wipe out the skillet with a paper towel to clear any excess moisture or bits from the bottom.

Add 2 tablespoons of unsalted butter to the skillet and melt it over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour. Cook this mixture, whisking constantly, for 1 minute to form a light roux. It should bubble slightly but not brown.

Gradually whisk in 1 cup of whole milk, scraping up any bits from the pan as you go. Cook for 2 to 3 minutes, stirring often, until the sauce is smooth and slightly thickened. The texture should resemble a light cream sauce—thick enough to coat the back of a spoon.

STEP 7: Melt in the Cheeses

Reduce the heat to low and stir in:

• 1 cup shredded Pepper Jack cheese
• ½ cup shredded sharp cheddar cheese

Stir constantly until the cheeses melt fully and the sauce becomes smooth and creamy. Add ½ teaspoon smoked paprika and a pinch of cayenne pepper if you like a little heat.

Taste the queso and adjust the seasoning with salt and pepper to your liking. The smoked paprika adds depth, and the cayenne gives just enough kick to balance the richness of the cheese.

STEP 8: Combine Everything

Now comes the best part—bringing it all together.

Return the cooked steak, bacon, ham, veggies, and the fluffed rice to the skillet with the queso sauce. Stir gently to coat everything evenly in the creamy cheese mixture.

Let the mixture warm through for 1 to 2 minutes, just until everything is hot and the queso is clinging to the rice and meat. The dish should be rich, cheesy, and loaded with flavor in every spoonful.

STEP 9: Garnish & Serve

Scoop the rice mixture into individual bowls and finish with a few fresh garnishes:

• A sprinkle of chopped fresh cilantro
• A handful of sliced green onions
• A wedge of lime for squeezing over the top

The lime adds a pop of acidity that cuts through the richness of the queso, while the herbs give it a fresh, bright finish.

Tips for the Best Philly Cheese Steak Queso Rice Bowl

1. Use freshly shredded cheese:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best texture, shred your cheese fresh from the block.

2. Don’t overcook the steak:
A quick sear keeps the steak tender and juicy. If you prefer it more well-done, just add a minute per side.

3. Swap or add veggies:
This bowl works great with sautéed bell peppers, mushrooms, or spinach if you want to mix things up or use what you have on hand.

4. Make it spicier:
Add diced jalapeños to the queso, or top your bowl with hot sauce for an extra kick.

5. Serve it fast:
This dish is best served immediately, while the queso is warm and creamy. If you’re making it ahead, reheat gently on the stovetop with a splash of milk to loosen the sauce.

Philly Cheese Steak Queso Rice Bowl: FAQs and Final Thoughts

By now, your Philly Cheese Steak Queso Rice Bowl should be creamy, cheesy, and ready to serve—loaded with tender steak, smoky bits of bacon and ham, sweet veggies, and fluffy, queso-coated rice. Whether you’re serving it for a weeknight dinner or meal prepping for the week ahead, this dish delivers comfort in every bite.

To help you get the most out of this recipe, here are a few commonly asked questions along with tips for storage, reheating, and customization.

1. Can I make this dish ahead of time?

Yes! You can make the full dish in advance and store it in the fridge for up to 3 days. For best results, reheat it gently on the stove or in the microwave with a splash of milk to help loosen the queso sauce and bring back that creamy texture.

2. What’s the best cut of steak to use?

Flank steak and skirt steak both work well because they cook quickly and absorb flavor. Just make sure to slice the meat against the grain for tenderness. You can also use thin-sliced sirloin or ribeye for a more traditional cheesesteak-style flavor.

3. Can I use different cheese for the queso?

Absolutely. While Pepper Jack and sharp cheddar give a nice balance of flavor and heat, you can swap in Monterey Jack, mozzarella, Colby, or even American cheese for a creamier finish. Just avoid overly aged cheeses, which may not melt smoothly.

4. Is this dish spicy?

The recipe includes a pinch of cayenne pepper, but it’s completely optional. For a spicier version, you can add extra cayenne, hot sauce, or diced jalapeños to the queso.

5. What can I serve with this dish?

This bowl is hearty on its own, but it pairs well with:

• A fresh green salad with lime vinaigrette
• Tortilla chips for scooping up extra queso
• Grilled vegetables for a lighter side
• Or wrap it all in a warm tortilla for a Philly-style burrito

6. Can I freeze leftovers?

You can freeze portions of this dish, though the texture of the queso sauce may change slightly after thawing. For best results, let it cool completely, store in an airtight container, and reheat with a splash of milk or broth to help bring back the creamy consistency.

7. Can I make it vegetarian?

Yes! Simply skip the steak, bacon, and ham and double up on the veggies. Add sautéed mushrooms, bell peppers, or black beans for a filling, meat-free version.

Final Thoughts: Comfort Food with a Cheesy Twist

This Philly Cheese Steak Queso Rice Bowl brings together the best of two comfort food favorites—cheesesteaks and creamy queso—in one easy, skillet-to-bowl meal. It’s bold, rich, and totally satisfying, with a balance of textures that makes every bite interesting.

What’s great about this recipe is how adaptable it is. You can make it spicy or mild, meaty or vegetarian, serve it in a bowl or wrap it up burrito-style. It’s perfect for feeding a hungry crowd or enjoying solo with plenty of leftovers for the next day.

If you give it a try, I’d love to know how it turned out. Did you make any swaps? Add extra heat? Serve it a different way? Drop a comment and share your take on this cheesy, hearty classic—and enjoy every last bite.

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