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 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 absorbed. Fluff with a fork and set aside.
- Season and Cook the Steak: In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, until browned and cooked to your desired doneness. Remove from heat and let the steak rest for 5 minutes.
- Prepare the Queso Sauce: In a small saucepan, heat the heavy cream over low heat. Add the cream cheese and stir until melted. Gradually add the cheddar and Monterey Jack cheese, stirring constantly until smooth. Mix in garlic powder and cayenne pepper for extra flavor. Keep warm on low heat.
- Assemble the Steak Queso Rice Bowl: Divide the cooked rice into serving bowls. Top with steak strips, then drizzle generously with queso sauce. Add optional toppings such as fresh cilantro, jalapeño slices, sour cream, and diced tomatoes for extra flavor and freshness.
Notes
- If you prefer extra spice, increase the cayenne pepper or add chopped jalapeños to the queso sauce.
- For a lighter version, you can substitute the heavy cream with a lower-fat alternative like half-and-half or coconut milk.
- Feel free to customize the toppings to your liking – sliced avocado or sautéed onions can also be great additions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 105 mg
