Description
A warm and craveable bowl combining seared steak, silky queso, and fluffy rice—perfect for any casual meal.
Ingredients
Scale
- 1 pound sirloin or ribeye steak, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 jalapeño, diced (optional)
- 1/2 teaspoon garlic powder
- 3 cups cooked rice
- Fresh cilantro, chopped
Instructions
- Season the cubed steak with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Sear the steak in a hot skillet until browned and cooked to your preferred doneness. Set aside.
- In a saucepan, melt the butter and whisk in the flour to make a roux. Slowly add milk and heavy cream while whisking until the mixture thickens.
- Stir in the cheddar, Monterey Jack, diced jalapeño (if using), garlic powder, salt, and pepper. Cook until smooth and creamy.
- Place warm rice into bowls, top with the seared steak, and spoon the queso over everything.
- Garnish with fresh cilantro and serve immediately.
Notes
Consider adding pickled red onions or crushed tortilla chips for extra texture and flavor. Best served immediately while warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Steak, Queso, Rice, Tex-Mex, Comfort Food