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Craving something rich and filling? This Steak Queso Rice bowl totally hits the spot. Think tender steak strips on buttery jasmine rice, drowned in creamy, dreamy queso, and finished with vibrant toppings. It's that dish you deserve after a tiring day.
One lazy night after tacos, I tossed leftover steak in a bowl with whatever was in the fridge. My family lost their minds, and now this is our ultimate comfort food for when we want something a bit extra.
Irresistible Ingredients
- Go for premium beef—it really makes a difference in taste
- Jalapeño: Brings crunch and a pop of spice
- Diced tomatoes: Fresh and juicy, adds sweetness
- Sour cream: Smooths out the heat, makes each spoonful creamy
- Cilantro: Chopped right before serving so it's super fresh
- Cayenne pepper (if you want): Toss in a little for a spicy kick
- Cream cheese: Turns your queso extra smooth and thick
- Heavy cream: Makes your cheese sauce rich and velvety
- Monterey Jack cheese: Melts really easily, super mild and tangy
- White cheddar cheese: Grate your own for the best melt; makes for a tangy, creamy queso
- Butter: Mixes through the rice for that silky feel
- Beef broth: Cook your rice in this for big savory flavor—low sodium helps you control salt
- Jasmine or basmati rice: Fluffy, a bit floral, perfect for bowls—give it a rinse before cooking
- Cumin: A classic, earthier taste to round out the spices
- Paprika: Go with smoked if you love deep flavor—it's warm and bold
- Garlic powder: Everything tastes better with a little savory boost
- Black pepper: Freshly cracked is best for that subtle bite
- Salt: Sprinkle some coarse flakes on top right before eating
- Olive oil: For searing steak and getting it golden
- Steak strips: Try ribeye for richness or sirloin/flank if you want something lighter, always cut across the grain for tenderness
Simple How-To Steps
- Finish and Serve:
- Ladle on the creamy queso right before digging in. Throw on lots of fresh tomato chunks, jalapeño for crunch, cilantro, and a dollop of sour cream. Eat while it’s all steaming hot and melty.
- Arrange the Bowls:
- Start with a scoop of warm rice. Top with the cooked steak, then let the cheese sauce rain down on everything.
- Melt the Queso:
- On your smallest burner, slowly heat heavy cream and whisk in cream cheese until smooth. Sprinkle in Monterey Jack and then cheddar, one handful at a time, always stirring so it melts gently. Toss in more garlic powder and cayenne if you like some heat. Keep on the lowest heat—stir it now and then so nothing sticks.
- Sear the Steak:
- Dry steak strips on a towel. Mix them up in a bowl with salt, pepper, paprika, cumin, and garlic powder till they shine. Heat olive oil in your best pan until barely smoking. Lay steak strips in—don’t crowd them. Sear about four minutes, flip, and brown three more. Rest under foil to trap all the juices.
- Get the Rice Going:
- Bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil in a saucepan. Dump in rinsed rice. Turn to super low heat, slap on a lid, and let it gently cook about 17 minutes till fluffy. Fluff up with a fork, pop on the lid, and let it hang out while you finish the rest.
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The cheesy combo here gets me every time. White cheddar with cream cheese takes me back to laid-back Tex-Mex spots I loved as a kid. My little ones race to the kitchen whenever they catch a whiff of the melty sauce bubbling on the stove.
Leftover Storage
Tuck extras in the fridge inside well-sealed containers—good for three days. Stash rice, steak, and the cheesy sauce in separate bowls. To reheat, stick rice and steak in the microwave, and warm the queso gently on the stove with just a splash of milk so it stays creamy.
Easy Ingredient Swaps
No steak? Grab some rotisserie chicken, pulled pork, or even roast up some veggies—still delicious and lighter. Out of cheddar? Pepper jack steps in for a little fire. Go with brown rice instead of jasmine if you want something with a nutty bite.
Fun Serving Ideas
Serve big bowls loaded up high. Throw a pile of shredded lettuce or a fistful of tortilla chips on the side. For parties, put out toppings in little bowls so everyone can pile up their own masterpiece. If you have time, whip up a salsa for that extra punch.
Culture & Inspiration
This dish pulls from what you'll find at Southwest joints or family taquerias in the US and Mexico. The way steak and cheese blend together here always makes me think of fun gatherings and big, happy tables.
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Common Questions
- → What kind of steak should I pick?
Flank, sirloin, or ribeye come out tasty and tender when sliced up for this bowl.
- → How do I keep the cheese sauce from going gritty?
Don't rush—keep the heat low and stir all the time so your queso turns out smooth, not lumpy.
- → Can I swap the rice out for something else?
Sure thing, use brown rice or even quinoa—just make sure to change up the cook time so it comes out right.
- → Got any good topping suggestions for steak queso bowls?
Top with fresh cilantro, jalapeños, tomato chunks, and a scoop of sour cream to make it pop.
- → What should I do to add more spice?
Try adding extra jalapeños for heat or bumping up the cayenne in your sauce for a kick.