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This Steak Queso Rice bowl brings together juicy, perfectly seasoned steak strips, tender rice simmered in beef broth, and a rich homemade queso sauce. It is pure comfort food made simple enough for weeknights yet indulgent enough for guests. I love how each component shines on its own but becomes irresistible when combined in a single bowl.
When I first made this for a Sunday family dinner, everyone went back for seconds. Now it is my go to recipe when I want big flavor with little fuss.
Ingredients
- Steak strips from sirloin flank or ribeye: Choose well marbled cuts for tenderness and deep flavor
- Olive oil: Adds richness to sear and helps spices stick
- Salt and black pepper: Basic but crucial seasonings
- Garlic powder: Boosts savory flavor
- Paprika: Delivers a warm and subtle smokiness
- Cumin: Brings earthy depth
- Jasmine or basmati rice: Fluffy texture and mild aroma
- Beef broth: Infuses rice with savory taste instead of water
- Butter: Makes the rice luxuriously soft
- Smoked paprika: Heightens the rice’s background flavor
- Shredded white cheddar: Smooth melty cheese strengthens queso taste
- Monterey Jack cheese: Melts creamy for perfect sauce consistency
- Heavy cream: Gives queso its rich silkiness
- Cream cheese: Makes sauce glossy and thick
- Cayenne pepper: Optional for a nice mild heat
- Fresh cilantro: Lends a bright finish
- Jalapeno slices: Great for a kick if you like spice
- Sour cream and diced tomatoes: Add coolness and freshness as toppings
Look for fresh steak with vibrant color, aromatic spices, and quality cheeses for best results in every bite.
Step-by-Step Instructions
- Cook the Rice:
- Place beef broth, butter, salt, garlic powder, and smoked paprika in a medium saucepan and bring to a boil. Pour in the rice then lower the heat and cover. Simmer gently for about 15 to 18 minutes until the liquid is fully absorbed. Fluff the rice with a fork and keep it handy.
- Season and Cook the Steak:
- Put your steak strips in a bowl and coat them thoroughly with salt, pepper, garlic powder, paprika, and cumin. Warm olive oil in a wide skillet over medium high heat. Sear the steak strips on each side for about three to four minutes to achieve a deep brown crust and desired doneness. Rest steak for five minutes to make sure it stays juicy.
- Prepare the Queso Sauce:
- Warm heavy cream over low heat in a small saucepan. Stir cream cheese in until it is fully melted and smooth. Sprinkle in shredded cheddar and Monterey Jack little by little whisking so the sauce turns creamy without separating. Finish with garlic powder and cayenne if you like a kick. Keep queso warm and silky on low.
- Assemble the Steak Queso Rice Bowl:
- Spoon fluffy rice into serving bowls. Arrange steak strips on top then ladle over generous amounts of queso sauce.
- Garnish and Serve:
- Scatter over chopped cilantro, diced tomatoes, jalapeno slices, or dollops of sour cream as you please. Dive in while hot.
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I am especially partial to using white cheddar for queso because it melts beautifully and has the best sharp creamy flavor. Nothing beats seeing my family gather round the table asking if they can have extra sauce.
Storage Tips
Cool leftovers completely and layer rice steak and sauce in airtight containers. For best texture store toppings separately. Everything keeps well in the fridge for up to three days. Gently reheat in the microwave or on the stove adding a splash of broth to the rice or a little milk to loosen the queso if needed.
Ingredient Substitutions
Any cut of steak works though leaner options may need a shorter cook time for tenderness. Swap out Monterey Jack with mozzarella for milder queso or add a smoky cheese for intensity. You can use long grain rice if you do not have jasmine or basmati. Vegetable broth makes a quick substitution for beef broth.
Serving Suggestions
This bowl is certainly a meal on its own but it pairs wonderfully with a crisp green salad corn on the cob or grilled vegetables. For extra fun offer a toppings bar with various salsas roasted corn or sliced avocados.
Flavors and Roots
Steak and queso together draw from both Tex Mex and classic steakhouse traditions. Cheesy rice bowls have a special way of bringing everyone to the table and this one highlights the comfort and boldness in both culinary worlds.
Recipe FAQs
- → Which cut of steak is best for this dish?
Sirloin, flank, or ribeye all work well for tender, flavorful slices. Choose one according to preference and budget.
- → How do I keep the queso sauce creamy?
Keep the heat low and stir frequently to prevent clumping or graininess. Add cheese gradually for a silky texture.
- → Can I use a different type of rice?
Yes, jasmine or basmati rice gives great results, but long-grain white rice is also suitable for this bowl.
- → What toppings enhance flavor and texture?
Fresh cilantro, diced tomatoes, jalapeño slices, and a dollop of sour cream add fresh and zesty accents.
- → Is it necessary to rest the steak before slicing?
Yes, letting the steak rest for a few minutes locks in juices and ensures tender, succulent bites.
- → How spicy is the queso sauce?
The dish has a mild heat unless you add extra cayenne or jalapeño. Adjust spices to your liking.