Description
This Steak Queso Rice Bowl combines tender steak, creamy queso, and fluffy rice for a satisfying meal. Perfect for busy weeknights or cozy gatherings, it’s a dish that delights the senses.
Ingredients
Scale
- 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
Instructions
- In a medium saucepan, bring 2 cups of beef broth, 1 tablespoon of butter, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of smoked paprika to a boil. Once boiling, add 1 cup of jasmine or basmati rice. Reduce the heat to low, cover, and let it simmer for 15-18 minutes. You’ll know it’s done when all the liquid is absorbed. Fluff with a fork and set aside.
- In a bowl, season 1 lb of steak strips with 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoon of paprika, and ½ teaspoon of cumin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side until browned. The steak should be a beautiful golden brown with a slight crust. Remove from heat and let it rest for 5 minutes.
- In a small saucepan, heat ¾ cup of heavy cream over low heat. Gradually add 2 tablespoons of cream cheese, stirring until melted. Then, slowly incorporate 1 cup of shredded white cheddar cheese and ½ cup of Monterey Jack cheese, stirring continuously until smooth. Mix in ½ teaspoon of garlic powder and ¼ teaspoon of cayenne pepper for extra flavor. Keep warm on low heat.
- Divide the cooked rice into serving bowls. Top each with the cooked steak strips, then drizzle generously with the warm queso sauce.
- Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor and freshness. Serve immediately and enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Let the steak rest for at least 5 minutes after cooking to keep it juicy. For a lighter version, consider using chicken or turkey strips instead of steak. Fresh cilantro adds a burst of freshness; if you’re not a fan, try using parsley or green onions instead.