Description
Juicy, spice-rubbed steak strips served over aromatic rice and drizzled with a creamy, velvety queso sauce for an indulgent Tex-Mex–inspired bowl.
Ingredients
1 lb steak strips (sirloin, flank, or ribeye)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin
1 cup jasmine or basmati rice
2 cups beef broth
1 tablespoon butter
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1 cup shredded white cheddar cheese
½ cup Monterey Jack cheese
¾ cup heavy cream
2 tablespoons cream cheese
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
Optional toppings: chopped cilantro, sliced jalapeño, sour cream, diced tomatoes
Instructions
- Cook the rice: In a saucepan, bring beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Stir in rice, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Fluff and set aside.
- Season the steak: Toss steak strips with olive oil, salt, pepper, garlic powder, paprika, and cumin.
- Sear the steak: Heat a skillet over medium-high heat. Add steak and cook 3–4 minutes per side until browned and cooked to desired doneness. Transfer to a plate and let rest.
- Make the queso: In a small saucepan over low heat, warm heavy cream until it simmers. Whisk in cream cheese until smooth, then gradually stir in shredded cheeses until melted. Season with garlic powder and cayenne. Keep warm on lowest heat.
- Assemble bowls: Divide rice among four bowls, top with steak strips, and drizzle generously with queso sauce.
- Add toppings: Finish with cilantro, jalapeño slices, sour cream, and diced tomatoes as desired.
Notes
Protein Swap: Use grilled or shredded chicken or shrimp instead of steak for variety.
Veggie Boost: Stir in sautéed peppers, onions, or black beans before serving.
Spice Level: Increase cayenne or add diced jalapeños to queso for extra heat.
Dairy-Free Option: Substitute with a cashew-based queso and omit heavy cream.
Make-Ahead: Cook components separately and reheat before assembling to keep textures fresh.
Storage & Reheat: Refrigerate leftovers up to 3 days; reheat rice and steak in a skillet, then stir in queso until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (½ of total rice + ¼ steak + queso)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg