Steak Queso Rice Bowl (Print Version)
# Ingredients:
→ For the Steak
01 -
1 lb steak strips (sirloin, flank, or ribeye)
02 -
1 tablespoon olive oil
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
½ teaspoon paprika
07 -
½ teaspoon cumin
→ For the Flavorful Rice
08 -
1 cup jasmine or basmati rice
09 -
2 cups beef broth
10 -
1 tablespoon butter
11 -
½ teaspoon salt
12 -
½ teaspoon garlic powder
13 -
¼ teaspoon smoked paprika
→ For the Queso Sauce
14 -
1 cup shredded white cheddar cheese
15 -
½ cup Monterey Jack cheese
16 -
¾ cup heavy cream
17 -
2 tablespoons cream cheese
18 -
½ teaspoon garlic powder
19 -
¼ teaspoon cayenne pepper (optional)
→ Optional Toppings
20 -
2 tablespoons fresh cilantro, chopped
21 -
1 jalapeño, sliced
22 -
1 tablespoon sour cream
23 -
½ cup diced tomatoes
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce.
05 -
Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor. Serve immediately and enjoy!
# Notes:
01 -
Ensure the steak rests for 5 minutes after cooking to retain juices and enhance flavor.