Name: Steak Queso Rice Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb steak strips (sirloin, flank, or ribeye); 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon cumin; 1 cup jasmine or basmati rice; 2 cups beef broth; 1 tablespoon butter; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; 1 cup shredded white cheddar cheese; ½ cup Monterey Jack cheese; ¾ cup heavy cream; 2 tablespoons cream cheese; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper (optional); 2 tablespoons fresh cilantro, chopped; 1 jalapeño, sliced; 1 tablespoon sour cream; ½ cup diced tomatoes

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Introduction

Steak Queso Rice is a delicious and comforting bowl that combines tender, seasoned steak with flavorful rice and creamy queso sauce. This easy-to-make dish is perfect for a satisfying weeknight meal or sharing with friends and family.

A close-up of a round white bowl filled with two main layers: the bottom layer is orange-colored cooked rice with visible grains, and the top layer consists of sliced steak pieces cooked medium rare with a pink center and brown edges, arranged over the rice. Melted white and yellow cheese is spread unevenly over the steak, creating a creamy texture with small green herb bits sprinkled on top for garnish. The bowl sits on a white marbled surface with soft natural lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Steak: 1 lb steak strips (sirloin, flank, or ribeye), 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon cumin
For the Flavorful Rice: 1 cup jasmine or basmati rice, 2 cups beef broth, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika
For the Queso Sauce: 1 cup shredded white cheddar cheese, ½ cup Monterey Jack cheese, ¾ cup heavy cream, 2 tablespoons cream cheese, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper (optional)
Optional Toppings: 2 tablespoons fresh cilantro (chopped), 1 jalapeño (sliced), 1 tablespoon sour cream, ½ cup diced tomatoes

Instructions

Step 1: In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Step 2: In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side until browned and cooked to your preferred doneness. Remove from heat and let rest for 5 minutes.
Step 3: In a small saucepan over low heat, warm the heavy cream. Add cream cheese and stir until melted. Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly until smooth. Mix in garlic powder and cayenne pepper if using. Keep warm on low heat.
Step 4: Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.
Step 5: Garnish with optional toppings such as chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream. Serve immediately and enjoy.

Tips & Variations

Use your favorite cut of steak for different textures and flavors, like ribeye for richness or flank for leaner meat.
Add a squeeze of fresh lime juice over the bowl before serving for a bright, tangy contrast.
For a vegetarian version, substitute steak with sautéed mushrooms or grilled vegetables, and use vegetable broth for the rice.
Adjust the cayenne pepper in the queso sauce to control the heat level according to your preference.

Storage

Store leftover steak queso rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream to loosen the queso sauce if it thickens. For best texture, reheat the rice and steak separately and combine before serving.

How to Serve

A bowl filled with two main layers: the bottom layer is vibrant orange rice with a slightly moist look, and the top layer is made of medium-cooked, thick slices of steak showing pink centers, arranged on top of the rice. Melted white and yellow cheese covers the center of the steak, with small bits of green herbs sprinkled over the entire dish. The bowl is white with grayish circular lines and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use other long-grain rice varieties, but jasmine or basmati work best for their fluffy texture and subtle fragrance. Brown rice can be used but will require a longer cooking time.

Is there a way to make the queso sauce dairy-free?

You can substitute heavy cream and cheeses with dairy-free alternatives like coconut cream and vegan cheese. Keep in mind the flavor and texture will differ slightly from the traditional queso sauce.