Steak Queso Rice Bowl (Printer-Friendly)
Tender steak, warm spiced rice, and smooth queso sauce layered for delicious comfort in every bite.
# What You'll Need:
→ For the Steak
01 -
1 pound sirloin, flank, or ribeye steak, cut into thin strips
02 -
2 tablespoons extra virgin olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
3/4 teaspoon ground cumin
→ For the Rice
08 -
1 cup jasmine or basmati rice, rinsed
09 -
2 cups beef broth
10 -
2 tablespoons unsalted butter
11 -
1/2 teaspoon kosher salt
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon smoked paprika
→ For the Queso Sauce
14 -
1 cup heavy cream
15 -
2 ounces full fat cream cheese, cubed and softened
16 -
1 cup shredded white cheddar cheese
17 -
1 cup shredded Monterey Jack cheese
18 -
1/4 teaspoon garlic powder
19 -
1/4 teaspoon cayenne pepper, optional
→ Toppings
20 -
Chopped fresh cilantro
21 -
Sliced fresh jalapeños
22 -
Diced ripe tomatoes
23 -
Sour cream
# Steps to Follow:
01 -
In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil over medium-high heat. Stir in rinsed jasmine or basmati rice, reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 -
Toss steak strips with salt, black pepper, garlic powder, paprika, and cumin in a bowl until thoroughly coated. Heat olive oil in a large skillet over medium-high heat. Add steak strips in a single layer and sear for about 4 minutes per side until deeply browned and cooked to desired doneness. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
03 -
Warm the heavy cream in a small saucepan over low heat until steaming but not boiling. Add cream cheese and stir until fully melted and smooth. Gradually add shredded white cheddar and Monterey Jack, stirring constantly until the cheese melts and the sauce is silky and unified. Season with garlic powder and cayenne pepper as desired. Keep warm over very low heat.
04 -
Divide the fluffed rice among serving bowls. Place steak slices over the rice. Generously drizzle with warm queso sauce to coat both steak and rice.
05 -
Top each bowl with chopped cilantro, sliced jalapeños, diced tomatoes, and a dollop of sour cream as desired. Serve immediately while the queso is smooth and warm.
# Extra Suggestions:
01 -
For optimal texture, cook the steak just to your preferred doneness and allow it to rest before slicing. Assemble and serve the bowl promptly, as queso sauce will firm up upon cooling.
02 -
To store, keep steak, rice, and queso separate in airtight containers in the refrigerator for up to 3 days and reheat gently before serving.
03 -
For a vegetarian option, replace steak with grilled vegetables or black beans. Short-grain or brown rice may be substituted for a chewier base.