Bookmark
This comforting dish brings together tender steak strips and warm queso poured over perfectly cooked rice. It is bold creamy satisfying and just right for evenings when you want something rich but not too fussy. I lean on this one when I need comfort in a bowl without a lot of prep.
The first time I made this was during a hectic weeknight and it instantly earned a place in our dinner rotation. Now we pull it out whenever we want something hearty that feels like a treat.
Ingredients
- Flank or sirloin steak: adds a rich meaty texture and cooks quickly
- Paprika: provides smoky warmth look for fresh bright red powder
- Ground cumin: gives earthy depth choose high quality for better flavor
- Garlic powder: keeps prep easy while adding great base flavor
- Olive oil: creates a crisp crust on the steak and keeps rice fluffy
- Cheddar cheese: brings creamy sharpness use freshly shredded if possible
- Monterey Jack cheese: melts smoothly and balances the cheddar
- Whole milk: helps achieve that velvety queso base
- Chili powder: brings gentle heat and color
- Fresh garlic: enhances the queso aroma mince it finely for smooth blending
- Long grain white rice: stays separate and fluffy rinse well before cooking
- Broth: boosts the rice flavor base instead of water
- Fresh cilantro: offers a bright finish add right before serving
- Lime: adds zing that lifts the dish
- Avocado: adds creamy contrast slice just before plating
- Jalapeños: bring extra heat for those who want it
Instructions
- Season and Rest the Steak:
- Pat the steak dry using paper towels. Rub with olive oil then press in cumin paprika garlic powder salt and pepper. Let it rest while you prep the other parts. This helps the spices soak in and the meat cook more evenly.
- Toast and Cook the Rice:
- Rinse rice under cold water until clear. Heat olive oil in a medium pot. Add rice and garlic powder stirring constantly to coat and toast lightly. Pour in broth bring to a boil then cover and simmer over low heat for about twenty minutes or until tender.
- Cook the Steak:
- Heat a large skillet over high heat. When it is very hot add the steak. Cook for four to five minutes per side depending on thickness and preferred doneness. Remove and let it rest five to ten minutes before slicing across the grain into thin strips.
- Make the Queso:
- In the same skillet melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in milk and bring to a gentle simmer. Slowly add cheese by handfuls stirring until fully melted and smooth. Season with cumin chili powder salt and pepper.
- Assemble and Serve:
- Scoop rice into bowls or plates. Top with steak strips and pour warm queso over everything. Garnish with fresh cilantro lime avocado and jalapeños if desired. Serve immediately while everything is still hot and melty.
I absolutely love using fresh Monterey Jack in the queso because it melts perfectly and gives that restaurant style creaminess. My kids always insist on extra lime and avocado for each bowl which brings a fun touch of freshness to every bite.
Storage Tips
Store the components rice steak and queso in separate airtight containers. This keeps everything tasting fresh and makes reheating simpler. For best texture reheat queso slowly on low heat stirring gently until smooth again.
Ingredient Substitutions
Try swapping steak for chicken or portobello mushrooms if you want a different vibe. Vegetable broth works great for a vegetarian base and you can use your favorite cheese blend if cheddar or Monterey Jack is not available.
Serving Suggestions
Pile the leftovers into soft tortillas for next day steak queso tacos. Add a spoonful of black beans or sautéed onions to bulk up the filling and bring more flavor to the table.
With a few fresh garnishes and a creamy queso sauce you'll have a meal that brings warmth to the table every time. Enjoy these bowls when you need something special quick and comforting.
Common Questions About the Recipe
- → How do you keep steak tender in this bowl?
Let steak rest after cooking and slice it thinly against the grain. This helps retain juices and ensures maximum tenderness.
- → Can different cheeses be used in the queso sauce?
Yes, try pepper jack or a Mexican blend for more spice and flavor, or use what you have on hand for melting.
- → Is it suitable for making ahead?
Rice and steak can be cooked in advance and chilled. Reheat and top with freshly made queso when serving.
- → How spicy is the queso?
Queso has mild warmth from chili powder and cumin. For extra heat, add sliced jalapeños or a pinch of cayenne.
- → Can this meal be made vegetarian?
Skip the steak and add sautéed vegetables or black beans for a hearty, meatless version with just as much flavor.