Steak Queso Rice
A delicious and hearty meal combining savory steak with creamy queso and rice, perfect for weeknight dinners or gatherings.
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 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)
For garnishing
- 2 tablespoons fresh cilantro, chopped
- 1 medium jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
Cook the Rice
- In a medium saucepan, bring 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 heavy cream over low heat.
- Add cream cheese and stir until melted.
- Gradually add 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.
Garnish and Serve
- Add optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream for extra flavor.
- Serve immediately and enjoy!
Notes
Steak Queso Rice is best served hot. Pairs well with tortilla chips or a fresh salad. Store leftovers in an airtight container for up to 3 days. To reheat, add a splash of milk if the queso thickens.