Steak Queso Rice Bowl (Printer-Friendly Version)

Tender steak, creamy queso, and fluffy rice with customizable toppings for a flavorful, comforting meal.

# Ingredients Needed:

→ For the Steak

01 - 1 pound sirloin, flank, or ribeye steak, sliced into strips
02 - 1 tablespoon olive oil, extra virgin
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 - 1/2 teaspoon ground cumin

→ For the Rice

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

→ For the Queso Sauce

14 - 1 cup heavy cream
15 - 4 ounces cream cheese, full fat
16 - 1 cup shredded white cheddar cheese
17 - 1/2 cup shredded Monterey Jack cheese
18 - 1/4 teaspoon garlic powder
19 - Optional: 1/8 teaspoon cayenne pepper

→ Toppings

20 - 1/4 cup fresh cilantro, chopped
21 - 1 medium jalapeño, thinly sliced
22 - 1/2 cup diced tomato
23 - 1/2 cup sour cream

# Step-by-Step Directions:

01 - In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in the uncooked rice, reduce the heat to low, cover tightly, and simmer for 18 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - In a bowl, toss steak strips with kosher salt, black pepper, garlic powder, paprika, and cumin until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange the steak in a single layer and sear for 4 minutes on each side, or until deeply browned and cooked to your preferred doneness. Transfer to a plate and let rest for 5 minutes, then slice into bite-sized strips.
04 - In a small saucepan, gently heat the heavy cream over low heat until steaming but not boiling. Stir in the cream cheese until fully melted and smooth. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring constantly until the sauce is velvety. Mix in garlic powder and cayenne pepper if desired. Maintain sauce on very low heat to keep warm.
05 - Divide hot fluffed rice between serving bowls. Top with steak slices. Drizzle generously with warm queso sauce.
06 - Finish each bowl with your choice of fresh cilantro, jalapeño slices, diced tomato, and sour cream. Serve immediately for optimal texture.

# Helpful Hints:

01 - Queso sauce thickens as it cools; assemble and serve immediately for best results.
02 - Store rice, steak, and queso separately in airtight containers for up to 3 days; reheat queso gently, whisking in a splash of cream if needed to restore smoothness.
03 - Slice steak thinly against the grain for optimal tenderness and presentation.
04 - Use homemade or low-sodium beef broth for better flavor control in the rice.

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