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This Steak Queso Rice is everything I crave when I want something cozy, filling, and downright satisfying. Comforting jasmine rice is layered with juicy steak strips and draped in the creamiest queso sauce, all rounded off with bright fresh toppings. This meal feels like a reward at the end of a long day.
The first time I made this was when we had leftover steak from taco night. I threw this bowl together on a whim and my family could not stop raving. This quickly became our go-to whenever we need something hearty and a little indulgent.
Ingredients
- Steak strips: Choose ribeye for extra tenderness or sirloin/flank for lighter flavor and slice against the grain for softer bites
- Olive oil: Ensures searing and golden crust
- Salt: Elevates natural flavors; use flaky finishing salt for serving
- Black pepper: Freshly ground gives a robust heat
- Garlic powder: A punch of savoriness that brings everything together
- Paprika: Adds warmth; opt for smoked paprika if you love depth
- Cumin: Gives a subtle earthiness and rounds out spice
- Jasmine or basmati rice: Both give fluffy texture with gentle floral notes. Rinse before cooking for best results
- Beef broth: Infuses the rice with savory flavor; choose a low sodium version if you like control over saltiness
- Butter: Coats each rice grain for richness
- White cheddar cheese: Sharp and creamy; melts into a silky queso. Try to buy a block and shred yourself
- Monterey Jack cheese: Super meltable and gives a mild tang
- Heavy cream: Makes the queso extra luscious and velvety
- Cream cheese: Turns the sauce decadent, smooth, and stable
- Cayenne pepper (optional): For a gentle heat; add more if you want a bigger kick
- Fresh cilantro: For brightness; chop at the very end for peak flavor
- Jalapeño: For a zippy crunch and hint of heat
- Sour cream: Cools things off and makes each bite creamy
- Diced tomatoes: A fresh sweet pop
- Look for high quality ingredients; premium beef and cheese make a huge difference in flavor
Step by Step Instructions
- Cook the Flavorful Rice:
- In a medium saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a steady boil. Add rinsed rice, reduce the heat all the way to low, and cover. Let it gently simmer for about seventeen minutes until all liquid disappears and the grains puff up. Fluff with a fork and keep covered to stay warm.
- Season and Cook the Steak:
- Pat steak strips dry with paper towels for better browning. In a bowl, toss steak with salt, pepper, garlic powder, paprika, and cumin till every piece glistens and is evenly seasoned. Heat olive oil in a heavy skillet over medium-high. Wait until the oil shimmers, then add steak in a single layer. Sear about four minutes without moving, then flip and cook three more minutes for a perfect crust. Let steak rest under foil for five minutes to keep juices inside.
- Prepare the Queso Sauce:
- Pour heavy cream into a small saucepan set over a very low flame. Add cream cheese, whisking until melted and smooth. Slowly sprinkle in white cheddar and Monterey Jack, stirring constantly. Let it become silky before adding more. Finish with garlic powder and extra cayenne if you like more warmth. Keep sauce on low and stir often to prevent sticking.
- Assemble the Bowls:
- Scoop fluffy rice into wide bowls. Lay over the juicy steak strips. Drizzle with a generous ladle of queso sauce so everything gets coated.
- Garnish and Serve:
- Top with chopped cilantro, bright diced tomatoes, spicy jalapeño, and cooling sour cream. Serve right away so everything is hot and gooey.
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I love the queso cheese blend in this recipe. Something about cheddar and cream cheese together reminds me of the casual Tex-Mex restaurants I visited with my family growing up. My kids get so excited each time they see the cheesy sauce come together on the stove.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Keep rice, steak, and queso separate for best texture. When ready to eat, heat the rice and steak gently in the microwave and warm the queso on the stove with a splash of milk to keep it smooth.
Ingredient Substitutions
Swap steak for rotisserie chicken, carnitas, or even roasted vegetables for a lighter version. Cheddar can be replaced with pepper jack for more spice. Try using brown rice instead of white for an earthier flavor.
Serving Suggestions
Pile the bowls high and add a handful of shredded lettuce or crunchy tortilla chips on the side. For a party, lay out all toppings buffet-style so everyone can create their own bowl. Serve with a quick salsa for an extra burst.
Cultural Notes
Steak Queso Rice is inspired by popular Tex-Mex cheese dip culture and rice bowls found in southwestern US and northern Mexico. The ways cheese and steak mingle here echoes the hospitality and joy of family gatherings at local taquerias.
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Common Questions
- → Which cut of steak works best?
Ribeye, sirloin, or flank steak provide tender slices and robust flavor for this bowl.
- → How do I prevent the queso sauce from becoming grainy?
Gently heat cheeses and cream on low, stirring constantly, to keep the queso smooth and creamy.
- → Can I use brown rice or another grain?
Yes, substitute jasmine or basmati with brown rice or quinoa, adjusting cooking times as needed.
- → What toppings work well with steak queso rice?
Fresh cilantro, sliced jalapeños, diced tomatoes, and a dollop of sour cream add great texture and flavor.
- → How can I make this dish spicier?
Increase cayenne pepper in the queso or add extra jalapeño slices to bring more heat.