Steak Queso Rice Bowl
If you’re craving a hearty, cheesy, and flavor-packed meal, this Steak Queso Rice Bowl is calling your name — pure comfort in a bowl! 🧀🥩
🕒 Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
🍽️ Ingredients
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)
Optional Toppings:
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
👩🍳 Instructions
Step 1: Cook the Rice
In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
Step 2: Season and Cook the Steak
Season steak strips with salt, pepper, garlic powder, paprika, and cumin. In a skillet over medium-high heat, heat olive oil. Add steak and cook for 3–4 minutes per side, until browned. Let it rest for 5 minutes.
Step 3: Prepare the Queso Sauce
Warm heavy cream in a small saucepan over low heat. Stir in cream cheese until melted. Gradually mix in shredded cheeses, stirring constantly until smooth. Add garlic powder and cayenne pepper for extra kick — keep warm on low.
Step 4: Assemble the Bowl
Divide cooked rice into bowls. Add steak strips and generously drizzle with queso sauce.
Step 5: Garnish & Serve
Top with cilantro, jalapeño, diced tomatoes, or sour cream. Serve hot and dig in! 😋
💡 Pro Tips
- Use High-Quality Steak: Ribeye, sirloin, or flank provide the best flavor and tenderness.
- Let Steak Rest: Resting helps the juices redistribute for max flavor.
- Keep Queso on Low Heat: Stir constantly to keep the texture silky-smooth.
📊 Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 640 | 32g | 38g | 42g | 3g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Steak Queso Rice Bowl
- Total Time: 35 min
- Yield: 4 bowls 1x
Description
If you’re craving a hearty, cheesy, and flavor-packed meal, this Steak Queso Rice Bowl is calling your name — pure comfort in a bowl!
Ingredients
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)
Optional Toppings:
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
1. In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
2. Season steak strips with salt, pepper, garlic powder, paprika, and cumin. In a skillet over medium-high heat, heat olive oil. Add steak and cook for 3–4 minutes per side, until browned. Let it rest for 5 minutes.
3. Warm heavy cream in a small saucepan over low heat. Stir in cream cheese until melted. Gradually mix in shredded cheeses, stirring constantly until smooth. Add garlic powder and cayenne pepper for extra kick — keep warm on low.
4. Divide cooked rice into bowls. Add steak strips and generously drizzle with queso sauce.
5. Top with cilantro, jalapeño, diced tomatoes, or sour cream. Serve hot and dig in!
Notes
✔ Use High-Quality Steak – Ribeye, sirloin, or flank steak work best for tender slices.
✔ Let the Steak Rest – This locks in the juices for a flavorful bite.
✔ Warm Queso on Low Heat – Prevents it from becoming grainy or clumpy.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 4g
- Sodium: 740mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
