Steak Queso Bowl (Print-Friendly Version)
# What You'll Need:
→ Steak
01 -
1/2 teaspoon cumin
02 -
1/2 teaspoon paprika
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon salt
06 -
1 tablespoon olive oil
07 -
1 lb steak strips (use flank, ribeye, or sirloin)
→ Flavorful Rice
08 -
1/4 teaspoon smoked paprika
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon salt
11 -
1 tablespoon butter
12 -
2 cups beef broth
13 -
1 cup basmati or jasmine rice
→ Queso Sauce
14 -
1/4 teaspoon cayenne pepper (add if you like heat)
15 -
1/2 teaspoon garlic powder
16 -
2 tablespoons cream cheese
17 -
3/4 cup heavy cream
18 -
1/2 cup Monterey Jack cheese
19 -
1 cup shredded white cheddar
→ Optional Toppings
20 -
1/2 cup diced tomatoes
21 -
1 tablespoon sour cream
22 -
1 jalapeño, sliced up
23 -
2 tablespoons chopped cilantro
# Step-by-Step Directions:
01 -
Toss any toppings you want on each bowl—think tomatoes, sour cream, a little jalapeño, or some cilantro. Go ahead and dig in while it's hot.
02 -
Spoon the warm rice into your bowls first. Lay steak strips on top of that. Pour a good amount of queso sauce over everything.
03 -
Pop the cream in a small pot over gentle heat so it doesn’t bubble. Melt in the cream cheese and stir until it’s smooth. Slowly add all your cheese, whisking as you go so you get this melty, rich sauce. Sprinkle in the garlic powder and a bit of cayenne if you like spice. Keep it warm, don’t let it boil.
04 -
Grab your steak strips and generously coat them with salt, cumin, black pepper, garlic powder, and paprika. Get your skillet nice and hot with the oil, then lay out the strips in a single layer. Sear each side for about 3 or 4 minutes. Let ‘em rest for around 5 minutes before slicing so you don’t lose any juiciness.
05 -
Put your beef broth in a medium pot with smoked paprika, butter, salt, and garlic powder. Get it boiling first. Add your rice, cover it, then drop the heat super low. Let it go for about 15-18 minutes until it’s all soaked up. Give it a quick fluff with a fork and keep it covered till you’re ready.
# Helpful Notes:
01 -
Grab really good cuts like ribeye, sirloin, or flank to make sure the steaks turn out super soft.
02 -
Letting the steak sit before slicing keeps it juicy and brings out more flavor.
03 -
Don’t crank up the heat for queso—keep it low and steady so it stays silky smooth.