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Craving something hearty and creamy packed with steak flavor This steak queso rice bowl brings together juicy beef strips fluffy spiced rice and melty cheese sauce It's super filling and totally crave-worthy
Why people in Germany love this the most
- All the stuff you need’s easy to grab at your grocery store
- You can tweak it to be spicy or mellow depending on what everyone likes
- Ready to eat in about 35 minutes so perfect when you need dinner fast
- Creamy cheesy goodness means the whole crew comes running to the table
First time I whipped this up my family instantly asked for seconds We've made it a Saturday tradition ever since
Ingredients in Germany
- Fresh coriander jalapeño tomato and sour cream: toss these on top for a pop of color and flavor
- Cayenne pepper: if you want a little heat try sprinkling some in totally up to you
- Monterey Jack cheese: super creamy if you can’t find it just use young gouda
- Butter: makes the rice extra dreamy go for the good stuff
- White cheddar cheese: grate it fresh for bold flavor real cheddar from England is tough to beat
- Beef strips: Try ones from flank or hip steak for tender bites look for a nice marbling
- Cream cheese: this helps your sauce stay thick and rich
- Paprika powder: sweet or smoked both bring tasty color and a gentle kick
- Salt and black pepper: grind them yourself for the best zing
- Jasmine or basmati rice: both work just pick a high-quality local bag if you can
- Garlic powder: brings out a nice depth and a hint of heat
- Heavy cream: the key to that silky queso texture pick one high in fat
- Beef broth: gives the rice loads of flavor stick to natural broth for the best taste
- Cumin: adds earthy depth and a little exotic twist
- Olive oil: helps lock in flavor extra-virgin’s the move
When grabbing groceries pick beef with good marbling and super fresh firm herbs for toppings
Simple steps for Germany
- Topping time:
- Finish things off by piling up chopped coriander, chopped tomatoes, jalapeño slices, or a dollop of sour cream, and eat right away
- Dish it up:
- Spoon the rice into bowls throw steak on top and slather with your hot queso sauce
- Make the queso sauce:
- Heat up the cream in a small pot, then melt in cream cheese until it's super smooth Now slowly add cheddar and Monterey Jack while stirring, letting it get all nice and gooey Toss in a little garlic powder and cayenne and keep it on low so it doesn’t get lumpy
- Cook the steak strips:
- Rub steak sticks with salt, pepper, garlic powder, paprika, and cumin Heat olive oil in a big skillet, crank the heat, and sear the steak 3 to 4 minutes per side so it gets a good crust but still juicy Let it chill for 5 minutes before you slice
- Get the rice going:
- Bring beef broth, butter, a splash of salt, some garlic powder, and smoked paprika to a boil Drop in the rice cover and simmer on low for about 18 minutes Fluff with a fork and leave it to rest
Good to know
Loads of protein will keep you full for hours
- Creamy cheese sauce is always a win with kiddos
- Great for meal prep you can reheat it with zero loss of flavor or texture
The white cheddar really does it for me It just goes so well with the steak The first time summer hit we ate bowls of this out on the patio and now I look forward to reliving that every year
Keeping it fresh
Stash leftovers in the fridge sealed tight and they’ll be good for two days Best to keep the steak and sauce in separate containers Zap leftovers in the microwave and stir that sauce smooth again before you dig in
Ingredient swaps
If you can’t get flank steak hip steak or even chicken breast works great No Monterey Jack Don’t stress just reach for young gouda or semi-aged emmental Vegetarian’s easy too just fry up some smoked tofu instead
Serving ideas
This bowl’s amazing with a crisp green salad on the side or a scoop of corn salsa Some sliced avocado on top is nice and fresh It’s a star at cookouts or relaxed summer nights with friends
Behind the dish
Steak queso rice brings a taste of modern Tex-Mex straight to your table The blend of spiced beef, creamy cheese sauce, and fragrant rice is pulled from those American-Mexican bowl food trends Makes any night feel like a fun hangout with friends or fam
Common Questions About This Recipe
- → What's the best steak for this?
Ribeye, filet, sirloin, or flank all work well. You'll get extra juicy, tender bites in your bowl.
- → How do I keep the steak juicy?
Let the steak rest a few minutes after a quick sear. This keeps the juices locked in for tender results.
- → Can I swap the cheese for something else?
Sure, go for Gouda or Emmentaler if that's what you have. Cheddar and Monterey Jack melt best though.
- → Can I prep this ahead of time?
You can cook the rice and cheese sauce ahead and just reheat. Cook the steak fresh right before eating.
- → What sides go with this bowl?
Salsa, lime wedges, or tortilla chips are great on the side and add something new to each bite.