Steak Queso Rice Bowl (Printer-Friendly)
Juicy steak and creamy queso unite over aromatic rice with fresh toppings for pure comfort and flavor.
# What You’ll Need:
→ For the Steak
01 -
1 pound sirloin, flank, or ribeye steak, sliced into ½-inch strips
02 -
1 tablespoon extra virgin olive oil
03 -
1 teaspoon kosher salt
04 -
½ teaspoon freshly ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
½ teaspoon ground cumin
→ For the Rice
08 -
1 cup uncooked jasmine or basmati rice
09 -
2 cups beef broth
10 -
2 tablespoons unsalted butter
11 -
½ teaspoon kosher salt
12 -
½ teaspoon garlic powder
13 -
½ teaspoon smoked paprika
→ For the Queso Sauce
14 -
1 cup heavy cream
15 -
2 ounces cream cheese, full fat
16 -
1½ cups shredded white cheddar cheese
17 -
1 cup shredded Monterey Jack cheese
18 -
½ teaspoon garlic powder
19 -
Pinch cayenne pepper (optional, to taste)
→ Toppings
20 -
Chopped fresh cilantro
21 -
Diced ripe tomato
22 -
Sliced jalapeño pepper
23 -
Sour cream
# Steps to Follow:
01 -
In a medium saucepan, combine beef broth, butter, ½ teaspoon salt, ½ teaspoon garlic powder, and smoked paprika. Bring to a boil over medium-high heat. Stir in rice, reduce heat to low, cover tightly, and simmer for 18 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 -
In a large bowl, toss steak strips with olive oil, salt, pepper, garlic powder, paprika, and cumin until evenly coated. Heat a large skillet over medium-high heat. Add steak in a single layer and cook for about 4 minutes per side, or until caramelized at the edges and cooked to your desired doneness. Transfer to a plate and let rest 5 minutes. Slice into bite-size pieces.
03 -
In a small saucepan over low heat, warm heavy cream until steaming. Add cream cheese and stir until fully melted and smooth. Gradually stir in shredded white cheddar and Monterey Jack cheeses, a handful at a time, whisking constantly until melted and velvety. Stir in garlic powder, plus cayenne pepper if using, then keep warm on lowest heat.
04 -
Spoon hot fluffed rice into bowls. Top generously with sliced steak. Drizzle with warm queso sauce, allowing it to coat the steak and rice.
05 -
Finish each bowl with toppings such as chopped cilantro, diced tomato, jalapeño slices, and a dollop of sour cream. Serve immediately for best texture.
# Helpful Hints:
01 -
Queso sauce is best served immediately, as it will thicken as it cools. Maintain over low heat and stir occasionally if holding for service.
02 -
Store leftover steak, rice, and queso separately for up to three days. Reheat queso gently with a splash of cream for smooth consistency.
03 -
Thinly slicing steak against the grain ensures tenderness in each bite.