Steak Queso Rice Bowl

This Steak Queso Rice delivers pure comfort in a bowl with tender seared steak, buttery seasoned rice, and a luxuriously creamy queso sauce. It is the kind of meal I crave at the end of a busy day when only a hearty and satisfying dinner will do. From the rich spice in the steak to the warm cheese sauce, this recipe brings restaurant flair home in less than forty minutes.

The first time I made this for friends everyone kept going back for seconds I now keep the ingredients on hand for last minute dinners because it always pleases a crowd

Ingredients

• Steak strips: choose ribeye sirloin or flank for the most tenderness look for good marbling and slice across the grain
• Olive oil: helps get a perfect steak sear use extra virgin for flavor
• Salt and black pepper: bring out the steak’s flavor use freshly cracked pepper if you can
• Garlic powder paprika cumin: build a balanced savory and slightly smoky spice profile use the freshest spices from a sealed jar
• Jasmine or basmati rice: cooks up fluffy and fragrant rinse well before cooking to avoid stickiness
• Beef broth: infuses the rice with deeper flavor choose low sodium to control seasoning
• Butter: adds a rich finish to the rice try European butter if available
• Salt and garlic powder for the rice: layer in extra savoriness use flake salt if you have it
• Smoked paprika: gives the rice subtle warmth and color Spanish smoked paprika adds a special touch
• White cheddar cheese for queso sauce: brings full flavor shred your own for best melting
• Monterey Jack cheese: makes the queso extra creamy and stretchy
• Heavy cream: is key to smooth silky queso
• Cream cheese: creates body and tang in the sauce use the block kind not whipped
• Garlic powder and cayenne pepper: create signature queso flavor and a gentle kick
• Fresh cilantro jalapeno sour cream and diced tomatoes: add cool herby and bright finishing touches chop cilantro fresh and slice jalapenos thin for balance

Step-by-Step Instructions

Cook the Rice:

In a medium saucepan combine beef broth butter salt garlic powder and smoked paprika bring to a boil add the rice stir once cover and reduce heat to low cook without lifting the lid for fifteen to eighteen minutes until all liquid is absorbed fluff with a fork and keep covered off heat

Season and Cook the Steak:

Place steak strips in a bowl sprinkle with salt black pepper garlic powder paprika and cumin toss to coat heat olive oil in a large skillet over medium high until shimmering lay the steak strips in a single layer avoid overcrowding sear for three to four minutes per side turn with tongs until deep brown on all sides when cooked let the steak rest on a plate for five minutes so juices settle in

Prepare the Queso Sauce:

In a small saucepan pour in heavy cream and warm gently over low heat stir in cream cheese until melted and no lumps remain add shredded white cheddar and Monterey Jack by the handful whisking each addition until fully melted keep the sauce on low heat to stay smooth add garlic powder and optional cayenne pepper whisk again taste and adjust seasoning

Assemble the Steak Queso Rice Bowl:

Spoon hot rice into individual serving bowls arrange steak strips over the rice pour queso sauce generously over everything so it seeps into the grains and steak

Garnish and Serve:

Top each bowl with fresh cilantro diced tomatoes jalapeno slices and a scoop of sour cream if desired serve right away while the queso is still luxuriously creamy

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I admit I will never skip using smoked paprika in the rice because it has become my signature touch and even my pickiest eater asks for extra queso for dipping chips while dinner is cooking

Storage Tips

Let leftovers cool completely before transferring to airtight containers Store steak rice and queso separately if possible The rice and steak are good in the fridge for up to three days while the queso keeps best for up to four days Reheat the queso gently on the stovetop with a splash of cream to keep it smooth

Ingredient Substitutions

Use chicken or vegetable broth if you do not have beef broth on hand Pepper Jack cheese can sub for Monterey Jack for an extra kick Any tender steak cut will work just slice thin to keep bite sized pieces

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Serving Suggestions

Pair with a side of sautéed bell peppers for extra veggies Warm soft tortillas on the side can turn this bowl into a great taco night Add a handful of tortilla chips for dipping into leftover queso sauce

Cultural Context

Inspired by Tex Mex cuisine steak queso rice bowls take cues from classic dishes found in both casual Mexican restaurants and southern kitchens This recipe is my nod to the delicious rice and cheese pairings found in many regional meals adding the steak for heartiness and flair

Recipe FAQs

→ What cut of steak works best?

Sirloin, flank, and ribeye are great options for tender slices with bold flavor.

→ How do I keep queso smooth and creamy?

Keep the heat low and stir constantly. Slowly incorporate cheese to prevent clumps or grittiness.

→ Can I use a different type of rice?

Jasmine or basmati rice both work well, but plain long-grain rice can also be used for similar results.

→ Is it possible to adjust the heat level?

Add more cayenne or sliced jalapeños for spice, or omit them for a milder taste.

→ Which toppings add extra flavor?

Fresh cilantro, diced tomatoes, jalapeño slices, and a dollop of sour cream provide extra zest and freshness.

→ How should steak rest after cooking?

Let the cooked steak rest for 5 minutes before slicing. This seals in juices for more flavorful bites.