Steak Queso Rice Bowl
This cheesy, savory Steak Queso Rice Bowl is pure comfort in every bite. Juicy seasoned steak, flavorful rice, and a rich homemade queso sauce come together in one cozy, satisfying bowl that works for busy weeknights or a fun weekend dinner.
Equipment
- Medium saucepan with lid
- Large skillet or frying pan
- Cutting board
- Chef's Knife
- Wooden spoon or spatula
- Whisk
- Serving bowls
Ingredients
For the Steak
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
For the Flavorful Rice
- 1 cup jasmine or basmati rice uncooked
- 2 cups beef broth
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
For the Queso Sauce
- 1 cup shredded white cheddar cheese
- 1/2 cup Monterey Jack cheese shredded
- 3/4 cup heavy cream
- 2 tbsp cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional, for spice
Optional Toppings
- 2 tbsp fresh cilantro chopped
- 1 jalapeño sliced
- 1 tbsp sour cream
- 1/2 cup diced tomatoes
Instructions
- Cook the Rice: In a medium saucepan, bring the beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
- Season the Steak: Add the steak strips to a bowl and toss with salt, black pepper, garlic powder, paprika, and cumin until evenly coated.
- Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned steak strips and sear for 3–4 minutes per side, or until browned and cooked to your desired doneness. Remove from the pan and let rest for about 5 minutes.
- Make the Queso Sauce: In a small saucepan over low heat, warm the heavy cream. Add the cream cheese and stir until melted and smooth. Gradually add the shredded white cheddar and Monterey Jack, stirring constantly until fully melted and creamy. Stir in the garlic powder and cayenne pepper, adjusting to taste.
- Build the Bowls: Divide the rice between serving bowls. Top with the cooked steak strips and drizzle generously with the warm queso sauce.
- Garnish and Serve: Finish with your favorite toppings such as chopped cilantro, diced tomatoes, sliced jalapeños, and a spoonful of sour cream. Serve immediately while hot.
Notes
Best steak cuts: Ribeye adds richness, flank is lean but flavorful, and sirloin is a great budget-friendly option.
Make ahead: Cook the steak, rice, and queso separately and store them in airtight containers in the fridge; reheat gently and assemble just before serving.
Adjust the heat: Add extra cayenne, jalapeños, or hot sauce for more spice.
Leftovers: Use leftover steak and queso in tacos, quesadillas, or burritos the next day.
Make ahead: Cook the steak, rice, and queso separately and store them in airtight containers in the fridge; reheat gently and assemble just before serving.
Adjust the heat: Add extra cayenne, jalapeños, or hot sauce for more spice.
Leftovers: Use leftover steak and queso in tacos, quesadillas, or burritos the next day.