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 for spice); 2 tablespoons fresh cilantro, chopped; 1 jalapeño, sliced; 1 tablespoon sour cream; ½ cup diced tomatoes

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Introduction

This Steak Queso Rice bowl offers a delightful combination of tender, seasoned steak, creamy queso sauce, and flavorful rice. It’s a satisfying meal that brings comfort and a touch of spice in every bite. Perfect for a weeknight dinner or casual gathering.

A close-up image of a dish showing three main layers: the bottom layer is orange seasoned rice spread evenly across a round white plate with subtle textured lines; the middle layer consists of medium-rare grilled steak pieces, arranged on top of the rice mostly around the edges with some in the center, showing a dark brown charred exterior and pink interior; the top layer is melted white and yellow cheese generously covering the center steak pieces, sprinkled lightly with chopped green herbs. The white marbled background contrasts softly with the vibrant colors of the food, and small bits of herbs are scattered on the plate edges. Photo taken with an iphone --ar 4:5 --v 7

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 (for rice)
½ teaspoon garlic powder (for rice)
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 (for queso)
¼ teaspoon cayenne pepper (optional for spice)
2 tablespoons fresh cilantro, chopped (optional)
1 jalapeño, sliced (optional)
1 tablespoon sour cream (optional)
½ cup diced tomatoes (optional)

Instructions

Step 1: In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce the heat to low, cover, and let it 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 desired doneness. Remove from heat and let the steak rest for 5 minutes.
Step 3: In a small saucepan, heat heavy cream over low heat. Add cream cheese and stir until melted. Gradually add cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. 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: Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!

Tips & Variations

For a smoky depth, try using smoked paprika in both the steak seasoning and rice.
Swap beef broth for chicken or vegetable broth to suit your taste preferences.
Use a different cheese blend such as pepper jack or gouda for a unique queso flavor.
For a vegetarian twist, replace steak strips with sautéed mushrooms or grilled tofu.
Adjust the cayenne pepper in the queso to control the spice level according to your liking.

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 cream or broth to keep the queso sauce smooth and creamy.

How to Serve

A close-up view of a dish in a white pan showing a base layer of fluffy orange rice mixed with small diced tomatoes. On top, there is a scattered layer of browned, grilled beef chunks with a slightly charred texture. Drizzled over the beef and rice is a light white creamy sauce, adding contrast to the rich colors. The dish is finished with a sprinkle of fresh green chopped herbs, giving a fresh look. The background is 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 different cuts of steak?

Yes, sirloin, flank, or ribeye work well, but you can use any tender cut you prefer. Just adjust cooking time if needed to avoid toughness.

How can I make this recipe less spicy?

Simply omit the cayenne pepper from the queso sauce and skip the jalapeño topping to keep the dish mild.