Steak Queso Rice Bowl (Print)

Enjoy tender steak, creamy cheese sauce, and seasoned rice in a comforting, flavorful bowl.

# Ingredients:

→ Steak

01 - 450 g steak strips (sirloin, flank, or ribeye)
02 - 15 ml olive oil
03 - 5 g salt
04 - 1.5 g ground black pepper
05 - 3 g garlic powder
06 - 1 g paprika
07 - 1 g ground cumin

→ Rice

08 - 200 g jasmine or basmati rice
09 - 480 ml beef broth
10 - 15 g butter
11 - 3 g salt
12 - 1.5 g garlic powder
13 - 0.5 g smoked paprika

→ Queso Sauce

14 - 100 g shredded white cheddar cheese
15 - 60 g Monterey Jack cheese
16 - 180 ml heavy cream
17 - 30 g cream cheese
18 - 1.5 g garlic powder
19 - 0.5 g cayenne pepper (optional)

→ Optional Toppings

20 - 8 g fresh cilantro, chopped
21 - 1 jalapeño, sliced
22 - 15 g sour cream
23 - 80 g diced tomatoes

# Steps:

01 - 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 simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
02 - Combine steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Sear steak for 3–4 minutes per side, cooking to preferred doneness. Remove from heat and allow to rest for 5 minutes.
03 - Heat heavy cream in a small saucepan over low heat. Add cream cheese, whisking until smooth. Gradually add white cheddar and Monterey Jack, stirring continuously until fully melted. Incorporate garlic powder and cayenne pepper as desired. Keep sauce warm over low heat.
04 - Divide cooked rice among serving bowls. Arrange steak strips on top, then generously spoon over warm queso sauce.
05 - Finish with toppings such as chopped cilantro, diced tomatoes, sliced jalapeño, or a dollop of sour cream. Serve immediately.

# Notes:

01 - Selecting high-quality steak such as ribeye, sirloin, or flank enhances tenderness and flavor.
02 - Allowing steak to rest before slicing ensures juiciness and optimal texture.
03 - Maintain queso sauce on low heat to prevent separation or graininess.

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