Description
A hearty and indulgent rice bowl featuring juicy steak strips, rich queso sauce, and flavorful seasoned rice. Perfect for comfort food cravings and easy enough for weeknight dinners.
Ingredients
- 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
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 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)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 jalapeño, sliced (optional)
- 1 tablespoon sour cream (optional)
- ½ cup diced tomatoes (optional)
Instructions
- In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Add rice, reduce heat to low, cover, and simmer for 15‑18 minutes. Fluff with a fork and set aside.
- Season steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium‑high heat and cook steak for 3‑4 minutes per side. Let rest for 5 minutes.
- In a small saucepan over low heat, warm heavy cream, stir in cream cheese until melted, then gradually add shredded cheeses, stirring until smooth. Add garlic powder and optional cayenne. Keep warm.
- Divide cooked rice into serving bowls. Top with steak strips and drizzle with queso sauce.
- Garnish with optional toppings like cilantro, tomatoes, jalapeño slices, or sour cream. Serve immediately.
Notes
- Use freshly shredded cheese for the smoothest queso sauce.
- Queso reheats best with a splash of cream added to retain texture.
- Customize by adding veggies or swapping cheeses.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
