Steak Queso Rice Bowl (Print-Friendly Version)
Seared steak, cheesy queso, and colorful veggies come together for a satisfying and simple weeknight bowl.
# Ingredients:
→ Main Components
01 -
450 g steak (sirloin or flank), thinly sliced
02 -
2 cups cooked rice (white or Mexican-style)
03 -
65 g bell peppers, sliced
04 -
40 g onions, diced
05 -
15 ml olive oil
06 -
5 ml ground cumin
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Queso Sauce
09 -
100 g shredded cheese (cheddar, Monterey Jack, or blend)
10 -
120 ml milk
11 -
15 g cream cheese
12 -
1.25 ml garlic powder
13 -
Optional: diced jalapeños or green chilies
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Add steak slices and season with ground cumin, salt, and black pepper. Sear until browned and cooked to desired doneness. Remove steak from skillet and set aside.
02 -
In the same skillet, add diced onions and sliced bell peppers. Sauté over medium heat until softened, about 3–4 minutes.
03 -
Add cooked rice to the skillet with sautéed vegetables. Stir well to combine and heat through.
04 -
In a small saucepan over low heat, combine shredded cheese, milk, cream cheese, and garlic powder. Stir constantly until the sauce is smooth and creamy. Add optional diced jalapeños or green chilies if desired.
05 -
Pour queso sauce over the rice and vegetable mixture in the skillet. Stir to fully coat. Return the seared steak to the pan and mix until evenly distributed.
06 -
Serve hot. For added flavor, drizzle with extra queso or garnish with chopped fresh cilantro as desired.
# Notes & Tips:
01 -
For best results, slice the steak thinly against the grain for maximum tenderness.
02 -
Customize the queso by using your preferred blend of cheeses or adding a pinch of smoked paprika.
03 -
Leftovers can be refrigerated and reheated with a splash of milk to restore sauce creaminess.