steak queso bowl (Print)
Hearty steak, spiced rice, and smooth cheese sauce pack every bite with bold flavor in this satisfying bowl.
# Ingredients:
→ Big steak
01 -
0.5 tsp ground cumin
02 -
0.5 tsp smoked paprika
03 -
1 tsp garlic powder
04 -
0.5 tsp black pepper
05 -
1 tsp salt
06 -
1 tbsp olive oil
07 -
450 g beef strips (like ribeye, rump or flank)
→ Flavored rice
08 -
0.25 tsp smoked paprika
09 -
0.5 tsp garlic powder
10 -
0.5 tsp salt
11 -
1 tbsp butter
12 -
480 ml beef broth
13 -
200 g jasmine or basmati rice
→ Queso sauce
14 -
0.25 tsp cayenne pepper (leave out if you don't want it spicy)
15 -
0.5 tsp garlic powder
16 -
2 tbsp cream cheese
17 -
180 ml heavy cream
18 -
50 g Monterey Jack, shredded
19 -
100 g white cheddar, shredded
→ Optional toppers
20 -
80 g diced tomatoes
21 -
1 tbsp sour cream
22 -
1 jalapeño, thinly sliced
23 -
2 tbsp fresh cilantro, chopped
# Steps:
01 -
Throw on any of the extras you want like chopped cilantro, tomatoes, jalapeños or a dollop of sour cream. Get it on the table right away.
02 -
Scoop the rice into your bowls first. Lay the steak over the top and smother everything with a good amount of queso sauce.
03 -
Warm the cream in a small pot on low. Drop in the cream cheese and stir as it melts. Slowly add both cheeses while you keep stirring until it all comes together silky and smooth. Sprinkle in garlic powder and maybe a little cayenne if you want some heat. Keep the sauce on low so it stays melty.
04 -
In a bowl, toss the beef strips with salt, pepper, garlic powder, smoked paprika and cumin. Heat the olive oil in a big pan over medium-high. Add the beef, letting it sear for about 3-4 minutes per side until browned and cooked how you like. Move it off the heat and let it sit for 5 minutes.
05 -
In a medium pot, bring the broth to a boil with butter, salt, garlic powder and smoked paprika. Tip in the rice, turn the heat way down, cover and let it cook for 15-18 minutes until it soaks up the liquid. Fluff it up with a fork and set aside.
# Notes:
01 -
Go for really nice beef like ribeye, rump or flank so your slices turn out tender.
02 -
Let that steak chill after cooking so it stays nice and juicy.
03 -
Keep the queso sauce on a gentle heat so it doesn't get weird and lumpy.