Steak Queso Rice Bowl (Printable Recipe)
A hearty bowl with juicy steak, fluffy rice, and velvety queso sauce finished with vibrant toppings.
# Ingredients You'll Need:
→ Steak
01 -
1 lb steak strips (sirloin, flank, or ribeye)
02 -
1 tablespoon olive oil
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
½ teaspoon paprika
07 -
½ teaspoon cumin
→ Flavorful Rice
08 -
1 cup jasmine or basmati rice
09 -
2 cups beef broth
10 -
1 tablespoon butter
11 -
½ teaspoon salt
12 -
½ teaspoon garlic powder
13 -
¼ teaspoon smoked paprika
→ Queso Sauce
14 -
1 cup shredded white cheddar cheese
15 -
½ cup Monterey Jack cheese
16 -
¾ cup heavy cream
17 -
2 tablespoons cream cheese
18 -
½ teaspoon garlic powder
19 -
¼ teaspoon cayenne pepper (optional)
→ Optional Toppings
20 -
2 tablespoons fresh cilantro, chopped
21 -
1 jalapeño, sliced
22 -
1 tablespoon sour cream
23 -
½ cup diced tomatoes
# Steps to Follow:
01 -
Bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a medium saucepan. Stir in the jasmine or basmati rice. Reduce heat to low, cover tightly, and simmer for 18 minutes until rice absorbs all liquid and becomes fluffy. Let sit off heat for 5 minutes, then fluff with a fork to separate grains.
02 -
In a mixing bowl, combine steak strips with salt, black pepper, garlic powder, paprika, and cumin. Mix thoroughly to coat. Heat olive oil over medium-high heat in a large skillet. Add steak in a single layer and cook for 4 minutes per side until deep brown edges appear and steak reaches desired doneness. Let rest for 5 minutes before slicing into bite-size strips.
03 -
Pour heavy cream into a small saucepan and heat on low until steaming but not bubbling. Add cream cheese, stirring gently until completely melted. Begin sprinkling in shredded white cheddar and Monterey Jack a handful at a time, stirring constantly to prevent lumps. When cheese is velvety and unified, add garlic powder and optional cayenne pepper. Keep warm at lowest heat.
04 -
Spoon hot fluffed rice into serving bowls. Layer steak slices generously over the top. Drizzle queso sauce over everything, letting it coat both steak and rice.
05 -
Scatter chosen toppings like chopped cilantro, diced tomatoes, sliced jalapeño, or sour cream over the bowl. Serve immediately for best melt and texture.
# Extra Tips:
01 -
Packed with protein from both steak and cheese, making it filling and satisfying
02 -
The queso sauce hardens if left to cool, so assemble and serve promptly
03 -
Use a very sharp knife to slice the steak thin for restaurant-style presentation
04 -
Stir queso sauce constantly and patiently to avoid any graininess
05 -
Do not rush the rice step - a gentle simmer and resting period makes for the fluffiest results