There are some slow cooker meals that instantly earn a spot in the regular dinner rotation, and this Slow Cooker Queso Steak and Rice is one of them.
I love recipes that are hearty, comforting, and easy to throw together, especially on busy days. The slow cooker does most of the work, and by dinnertime the steak is perfectly tender and full of flavor.
What really makes this recipe stand out is the creamy queso sauce. It coats every bite of steak and rice, making it rich, cheesy, and incredibly satisfying. I like topping each serving with sliced green onions, diced tomatoes, or crushed tortilla chips for a little extra flavor and crunch.
Ingredients You’ll Need
- 2 lbs beef stew meat
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 Tbsp oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups beef broth
- 1 10-ounce can Rotel Original, undrained
- 1 10.5-ounce can cheddar cheese soup (I use the white cheddar if available)
- 1 Tbsp taco seasoning
- 2 cups prepared queso cheese dip, divided
- 1 ½ cups uncooked long-grain white rice
- 1 ½ cups freshly shredded pepper jack cheese
- 2 green onions sliced (optional)
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How to Make Slow Cooker Queso Steak and Rice
1. Season the stew meat with the salt, pepper, garlic powder and paprika. Heat the oil in a large skillet over medium-high heat.
2. Sear the beef for 2–3 minutes until lightly browned on all sides. It does not need to cook through.
3. Transfer the beef to a 6-quart slow cooker. Add the diced onion and minced garlic. Pour in the beef broth. Stir in the Rotel, taco seasoning, smoked paprika, and cheese soup until combined.
4. Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the beef is fork tender.
5. Stir in the uncooked rice and half the queso cheese dip. Cover and cook for another 45–60 minutes, stirring once halfway through, until the rice is tender.
6. Stir in the shredded cheese until melted and creamy. Cover for another 5 minutes. Top with the rest of the cheese dip. Sprinkle with the sliced green onions before serving.
Slow Cooker Queso Steak and Rice
Equipment
Ingredients
- 2 lbs beef stew meat
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 Tbsp oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups beef broth
- 1 10-ounce can Rotel Original, undrained
- 1 10.5-ounce can cheddar cheese soup (I use the white cheddar if available)
- 1 Tbsp taco seasoning
- 2 cups prepared queso cheese dip divided
- 1 ½ cups uncooked long-grain white rice
- 1 ½ cups freshly shredded pepper jack cheese
- 2 green onions sliced (optional)
Instructions
- Season the stew meat with the salt, pepper, garlic powder and paprika.
- Heat the oil in a large skillet over medium-high heat.
- Sear the beef for 2–3 minutes until lightly browned on all sides. It does not need to cook through.
- Transfer the beef to a 6-quart slow cooker.
- Add the diced onion and minced garlic.
- Pour in the beef broth.
- Stir in the Rotel, taco seasoning, smoked paprika, and cheese soup until combined.
- Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the beef is fork tender.
- Stir in the uncooked rice and half the queso cheese dip.
- Cover and cook for another 45–60 minutes, stirring once halfway through, until the rice is tender.
- Stir in the shredded cheese until melted and creamy.
- Cover for another 5 minutes.
- Top with the rest of the cheese dip
- Sprinkle with the sliced green onions before serving.
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