Steak Queso Rice Bowl Recipe
Steak Queso Rice is a delicious and hearty bowl featuring tender, seasoned steak strips atop flavorful, aromatic rice, all generously drizzled with a creamy, cheesy queso sauce. This comforting dish is enhanced with optional toppings like fresh cilantro, jalapeños, diced tomatoes, and sour cream, making it perfect for a satisfying weeknight meal or casual dinner with a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
For the Steak:
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
For the Flavorful Rice:
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
For the Queso Sauce:
- 1 cup shredded white cheddar cheese
- ½ cup Monterey Jack cheese
- ¾ cup heavy cream
- 2 tablespoons cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for spice)
Optional Toppings:
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ 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. Add the rice, reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is fully absorbed. Fluff the rice with a fork and set aside to keep warm.
- Season and Cook the Steak: In a bowl, combine the steak strips with salt, black pepper, garlic powder, paprika, and cumin to evenly season. Heat olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 3-4 minutes on each side until they develop a browned crust and reach your preferred doneness. Remove the steak from the heat and let it rest for 5 minutes to retain juices.
- Prepare the Queso Sauce: In a small saucepan over low heat, warm the heavy cream. Stir in cream cheese until melted and smooth. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring constantly until the sauce is creamy and fully melted. Incorporate garlic powder and cayenne pepper to enhance the flavor. Keep the sauce warm on low heat until ready to serve.
- Assemble the Steak Queso Rice Bowl: Portion the cooked rice into individual serving bowls. Arrange the rested steak strips evenly over the rice. Generously drizzle the warm queso sauce over the steak and rice to add rich, cheesy flavor.
- Garnish and Serve: Add your choice of optional toppings such as chopped fresh cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream to elevate the flavors. Serve the bowls immediately while warm and enjoy a delicious, comforting meal.
Notes
- Choose a tender cut of steak like sirloin, flank, or ribeye for the best texture and flavor.
- Adjust cayenne pepper in the queso sauce depending on your preferred spice level or omit for a milder taste.
- Use beef broth instead of water to cook the rice for enhanced savory depth.
- Letting the steak rest after cooking ensures juicy and tender meat.
- Optional toppings add freshness and extra layers of flavor to the dish—feel free to customize based on preference.
Keywords: steak queso rice, cheesy steak bowl, Tex-Mex rice bowl, skillet steak recipe, creamy queso sauce
Find it online: https://servedbynora.com/steak-queso-rice-bowl-recipe/
