Description
Indulge in smoky steak strips over fluffy rice, all draped in a creamy queso sauce and garnished with fresh toppings for a comforting meal.
Ingredients
Scale
- 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)
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
- Cook the rice: In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil, add rice, reduce heat, cover, and simmer for 15-18 minutes. Fluff and set aside.
- Season and cook the steak: Season steak with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet, then add steak and sear for 3-4 minutes each side. Remove and let rest.
- Prepare the queso sauce: In a small saucepan, heat heavy cream on low, add cream cheese, then stir in cheddar and Monterey Jack until smooth. Optionally mix in garlic powder and cayenne.
- Assemble the bowl: Divide rice into bowls, top with steak strips and drizzle queso sauce.
- Garnish with cilantro, jalapeños, diced tomatoes, and sour cream before serving.
Notes
Customize spice levels with jalapeños and cayenne. Try different cuts for steak or substitute with grilled vegetables for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg