Steak Queso Rice Bowl (Print-Friendly Format)
Juicy steak, creamy queso, and vibrant rice bowl garnished with fresh toppings for a satisfying meal.
# Required Ingredients:
→ Steak
01 -
450 g steak strips (sirloin, flank, or ribeye)
02 -
15 ml olive oil
03 -
5 g salt
04 -
2 g ground black pepper
05 -
3 g garlic powder
06 -
1 g paprika
07 -
1 g ground cumin
→ Rice
08 -
200 g jasmine or basmati rice
09 -
480 ml beef broth
10 -
15 g unsalted butter
11 -
3 g salt
12 -
2 g garlic powder
13 -
0.5 g smoked paprika
→ Queso Sauce
14 -
100 g shredded white cheddar cheese
15 -
60 g shredded Monterey Jack cheese
16 -
180 ml heavy cream
17 -
30 g cream cheese
18 -
2 g garlic powder
19 -
0.5 g cayenne pepper (optional)
→ Optional Toppings
20 -
8 g fresh cilantro, chopped
21 -
1 jalapeño, sliced
22 -
15 ml sour cream
23 -
80 g diced tomatoes
# How to Make It:
01 -
Combine beef broth, butter, salt, garlic powder, and smoked paprika in a medium saucepan and bring to a boil. Add rice, lower the heat, cover, and let simmer for 15–18 minutes until the liquid is fully absorbed. Fluff the rice with a fork and set aside.
02 -
Season steak strips evenly with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high. Add the steak and sear for 3–4 minutes per side, ensuring browning and preferred doneness. Remove from heat and allow to rest for 5 minutes.
03 -
Gently heat heavy cream in a small saucepan over low. Add cream cheese and stir until completely melted and smooth. Gradually incorporate white cheddar and Monterey Jack cheeses, stirring until the sauce is velvety. Blend in garlic powder and cayenne pepper, if using. Maintain over low heat.
04 -
Distribute cooked rice among bowls. Layer with steak strips and spoon generous portions of queso sauce over the top.
05 -
Add toppings such as chopped cilantro, diced tomatoes, jalapeño slices, or sour cream as desired. Serve without delay.
# Additional Information:
01 -
Let the steak rest to optimize tenderness and retain juices.
02 -
Use high-quality cuts such as ribeye, sirloin, or flank for the best results.
03 -
Maintain low heat when preparing queso to preserve a smooth texture.