Steak Queso Rice Bowl Recipe
Steak Queso Rice is a hearty and flavorful dish featuring tender, seasoned steak strips served over savory, buttery beef broth-infused rice, all topped with a creamy, rich queso sauce. This meal is enhanced with optional fresh toppings like cilantro, jalapeños, and sour cream, making it a perfect fusion of comfort and spice that’s easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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 all the liquid is absorbed. Fluff the rice with a fork and set it aside.
- Season and Cook the Steak: In a bowl, combine salt, black pepper, garlic powder, paprika, and cumin, then season the steak strips thoroughly. Heat olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 3-4 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes to retain juices.
- Prepare the Queso Sauce: In a small saucepan, warm the heavy cream over low heat. Stir in the cream cheese until fully melted and smooth. Gradually add the shredded white cheddar and Monterey Jack cheeses while stirring constantly to create a smooth sauce. Mix in garlic powder and cayenne pepper for extra flavor if desired. Keep the sauce warm on low heat until ready to serve.
- Assemble the Steak Queso Rice Bowl: Divide the cooked rice evenly into serving bowls. Top each bowl with the rested steak strips and then generously drizzle the warm queso sauce over the top.
- Garnish and Serve: Add optional toppings such as chopped fresh cilantro, diced tomatoes, sliced jalapeño, or a dollop of sour cream to enhance flavor and presentation. Serve immediately and enjoy this delicious and comforting meal!
Notes
- Use your preferred cut of steak—sirloin, flank, or ribeye all work well for tender, flavorful strips.
- For spicier queso, increase the cayenne pepper or add fresh diced jalapeños.
- Allow the steak to rest after cooking to keep it juicy and tender.
- Leftover steak queso rice can be refrigerated and reheated gently on the stovetop or microwave.
- Substitute beef broth with vegetable broth for a lighter or different flavor profile.
- For a gluten-free meal, ensure your beef broth and spices are gluten-free certified.
Keywords: steak queso rice, steak rice bowl, creamy queso sauce, Tex-Mex rice bowl, cheesy steak dish
Find it online: https://zarameals.com/steak-queso-rice-bowl-recipe/
