Description

Steak Queso Rice Delight is a hearty and flavorful dish featuring tender seared steak strips served over aromatic jasmine or basmati rice, generously smothered with a creamy, cheesy queso sauce. Enhanced with a blend of spices and fresh toppings like cilantro, jalapeño, and diced tomatoes, this 40-minute recipe provides a perfect balance of rich, spicy, and fresh flavors for a satisfying meal.

Ingredients

Scale

For the Steak

450 g steak strips (sirloin, flank, or ribeye)
15 ml olive oil
5 g salt
2.5 g freshly ground black pepper
3 g garlic powder
1.5 g paprika
1.5 g ground cumin

For the Flavored Rice

200 g jasmine or basmati rice
480 ml beef broth
15 g unsalted butter
2.5 g salt
2.5 g garlic powder
0.5 g smoked paprika

For the Queso Sauce

100 g shredded white cheddar cheese
60 g shredded Monterey Jack cheese
180 ml heavy cream
30 g cream cheese
2.5 g garlic powder
0.5 g cayenne pepper (optional)

For Garnishing

8 g fresh cilantro, finely chopped
1 jalapeño, thinly sliced
15 g sour cream
80 g diced tomatoes

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Instructions

Prepare the Flavored Rice: Combine beef broth, butter, salt, garlic powder, and smoked paprika in a medium saucepan and bring to a boil. Add jasmine or basmati rice, then reduce heat to low, cover securely, and simmer for 15–18 minutes until all liquid is absorbed and rice is tender. Fluff gently with a fork and set aside.
Season and Sear Steak: In a bowl, evenly coat steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak strips in a single layer and sear for 3–4 minutes per side until a deep crust forms and the steak reaches desired doneness. Remove from heat and let rest for 5 minutes to retain juices.
Craft the Queso Sauce: In a small saucepan, warm heavy cream over low heat until gentle bubbles form at the edges. Blend in cream cheese, whisking continuously until fully melted and smooth. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring constantly until the sauce becomes silky and creamy. Stir in garlic powder and optional cayenne pepper for a mild kick. Keep the sauce warm on the lowest heat, stirring occasionally to prevent separation.
Compose the Bowl: Evenly distribute the fragrant cooked rice among serving bowls to create a flavorful base. Layer the rested steak slices on top of the rice. Generously ladle the warm queso sauce over the steak and rice so it pools around the bowl.
Add Fresh Toppings and Serve: Garnish each bowl with freshly chopped cilantro, thin slices of jalapeño, diced tomatoes, and a dollop of sour cream. Serve promptly while hot to enjoy optimal flavors and textures.

Notes

You can choose different cuts of steak such as sirloin, flank, or ribeye according to preference and budget.
Adjust cayenne pepper in the queso sauce to control the heat level or omit if you prefer a milder sauce.
Resting the steak after searing is important for juicy meat.
Use freshly ground black pepper for best flavor.
For a spicier dish, add extra jalapeño slices or a dash of hot sauce on top.
Jasmine rice provides a fragrant note, while basmati rice offers a nuttier flavor—both work well.