Steak Queso Rice Bowl

If you want a weeknight dinner that tastes like your favorite Tex Mex restaurant but is easy to throw together at home this Steak Queso Rice delivers in both comfort and flavor. Juicy steak strips are piled high over buttery spiced rice and drenched with creamy homemade queso for that over the top finish. It is a filling meal that always gets rave reviews in my house.

Ingredients

• Steak strips such as sirloin flank or ribeye: Choose a cut that is well marbled for maximum tenderness
• Olive oil: Enhances browning and adds subtle richness Search for a fresh fruity olive oil if possible
• Salt and black pepper: Essential seasoning for both steak and rice Go for flaky sea salt and freshly cracked pepper for best results
• Garlic powder: Delivers deep savory flavor without hassle of mincing
• Paprika and cumin: Offer warmth and a little smokiness Opt for a smoky Spanish paprika if you have it
• Jasmine or basmati rice: Both create a fluffy buttery base Pick high quality imported rice for the best texture
• Beef broth: Provides savory depth to the rice Use low sodium if you want to control salt
• Butter: Makes the rice extra silky and aromatic Try to use real unsalted butter
• White cheddar and Monterey Jack cheese: Blends into a rich creamy queso Look for blocks instead of pre shredded cheese they melt smoother
• Heavy cream and cream cheese: Give that signature queso richness and silkiness
• Cayenne pepper: Optional for a gentle heat tweak for your spice preference
• Fresh cilantro jalapeño sour cream diced tomatoes: For garnish and freshness

Step by Step Instructions

Cook the Rice:

Bring beef broth butter salt garlic powder and smoked paprika to a rolling boil in a medium saucepan Add the jasmine or basmati rice stir well then cover Reduce heat as low as it will go Let cook for around fifteen to eighteen minutes until the rice is fully tender and the broth has been absorbed Turn off the heat and let it sit covered for five minutes then fluff gently with a fork Set aside

Season and Cook the Steak:

Place steak strips in a mixing bowl and sprinkle with salt black pepper garlic powder paprika and cumin Toss thoroughly so every piece is coated with seasoning Heat olive oil in a large heavy skillet over medium high heat You want it hot but not smoking Add steak strips in a single layer Let them sear undisturbed for about three to four minutes then flip and cook the other side until they are browned and just cooked through Transfer to a plate and let steak rest for at least five minutes so the juices stay locked in

Prepare the Queso Sauce:

In a small saucepan warm heavy cream gently over low heat Add the cream cheese and whisk until it is fully melted and incorporated into the cream Slowly add the shredded white cheddar and Monterey Jack cheese a handful at a time Whisk constantly allowing each addition to melt before adding more Once the mixture is smooth add garlic powder and cayenne pepper for extra flavor Keep queso warm on the lowest heat stirring occasionally to prevent sticking

Assemble the Steak Queso Rice Bowl:

Place a hearty scoop of cooked rice into each serving bowl Arrange steak strips on top while still warm Generously spoon the hot queso sauce over the steak letting it drizzle over rice beneath

Garnish and Serve:

Finish with a sprinkle of fresh chopped cilantro diced tomatoes rings of jalapeño or a small dollop of sour cream for a burst of color and extra flair Serve immediately while everything is hot and melty

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Storage Tips

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three days For best results reheat rice and steak gently in the microwave or a skillet Add a splash of water when reheating queso to keep it smooth

Ingredient Substitutions

Swap sirloin or ribeye with chicken breast or even roasted mushrooms for a vegetarian twist You can use brown rice instead of jasmine or basmati though cook time will increase If you do not have cream cheese sub in an equal amount of mascarpone or even a splash more heavy cream

Serving Suggestions

This rice bowl is hearty on its own but pairs well with roasted corn warm flour tortillas or a crisp green salad I like to set out extra jalapeños and lime wedges letting everyone customize theirs with toppings

Cultural Context

Steak with queso is inspired by Tex Mex cuisine where melting hearty cheese over grilled meats is almost a tradition This dish borrows that addictive creamy sauce and delivers it over comforting rice a nod to how classic home style meals blend many influences in one delicious bowl

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Recipe FAQs

→ What cut of steak works best?

Ribeye, sirloin, or flank steak offer the best tenderness and flavor for this dish. Slice thinly for quicker, even cooking.

→ Can I make the rice ahead of time?

Yes, cook the rice in advance and reheat gently before assembling for convenience and time-saving meal prep.

→ How do I keep the queso sauce smooth?

Heat the cream slowly, add cheese gradually, and stir constantly over low heat to maintain a velvety consistency.

→ What toppings pair well?

Fresh cilantro, diced tomatoes, jalapeño slices, and a dollop of sour cream add brightness, heat, and creaminess.

→ Can I customize the spice level?

Add or skip cayenne pepper in the queso, and use extra jalapeño for more heat, or keep it mild to suit your tastes.