Steak Queso Rice Bowl (Printer-Friendly)

Juicy steak, melty queso, and aromatic rice combine in a bowl with bold toppings for a hearty dinner.

# What You’ll Need:

→ For the Steak

01 - 1 pound sirloin, flank, or ribeye steak, cut into 1/2-inch thick strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - 1/4 teaspoon ground cumin

→ For the Rice

08 - 1 cup jasmine or basmati rice, rinsed
09 - 2 cups beef broth
10 - 1 tablespoon unsalted butter
11 - 1/2 teaspoon kosher salt
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon smoked paprika

→ For the Queso Sauce

14 - 1 cup heavy cream
15 - 4 ounces cream cheese, cubed and softened
16 - 3/4 cup shredded white cheddar cheese
17 - 3/4 cup shredded Monterey Jack cheese
18 - 1/4 teaspoon garlic powder
19 - 1/8 teaspoon cayenne pepper (optional, to taste)

→ Toppings (optional)

20 - Chopped fresh cilantro
21 - Sliced jalapeño
22 - Diced tomato
23 - Sour cream

# Steps to Make This:

01 - In a medium saucepan, combine beef broth, butter, kosher salt, garlic powder, and smoked paprika; bring to a boil over medium-high heat. Stir in jasmine or basmati rice, reduce heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let rest, covered, for 5 minutes, then fluff gently with a fork.
02 - In a bowl, toss steak strips with kosher salt, black pepper, garlic powder, paprika, and ground cumin until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add steak strips in a single layer and sear for about 4 minutes per side until deeply caramelized and cooked to your preferred doneness. Transfer steak to a plate and rest for 5 minutes before slicing into bite-sized pieces.
03 - In a small saucepan over low heat, warm heavy cream until steaming but not boiling. Add softened cream cheese and whisk gently until melted and smooth. Gradually add in shredded white cheddar and Monterey Jack cheeses in batches, stirring constantly until fully melted and creamy. Stir in garlic powder and cayenne pepper if using. Keep queso warm on low heat to maintain a silky texture.
04 - Spoon hot, fluffed rice into each serving bowl. Arrange steak slices on top and generously drizzle with warm queso sauce. Garnish with desired toppings such as chopped cilantro, diced tomato, sliced jalapeño, or a dollop of sour cream. Serve immediately for optimal flavor and texture.

# Additional Notes:

01 - Assemble and serve promptly, as the queso sauce will thicken and harden if left to cool.
02 - Use freshly shredded cheese for the creamiest queso sauce.
03 - For meal prep, store steak, rice, and queso separately and combine when reheating.
04 - Make sure to let steak rest before slicing to retain maximum juiciness.

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