Cheesy Steak and Rice Bowl

Looking for the ultimate cozy dinner packed with flavor? This Cheesy Steak and Rice Bowl brings together juicy seared steak, buttery long-grain rice, and a velvety cheese sauce. Inspired by Tex-Mex flavors, this dish is perfect for a quick dinner that doesn’t skimp on taste or comfort.

Whether you’re feeding the whole family or just want something indulgent after a long day, this one-bowl wonder checks every box.

❤️ Why You’ll Love This Recipe

• Quick: Ready in about 45 minutes.
• Flavor-packed: A blend of spices, melty cheese, and zesty garnishes.
• Customizable: Adjust heat and toppings to suit your taste.
• Weeknight winner: Great for leftovers and easy to double for more servings.

Ingredients

For the Steak:

• 450g flank or sirloin steak
• 1 tbsp olive oil
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• Salt & pepper to taste

For the Queso Sauce:

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1½ cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ tsp cumin
• 1 tsp chili powder
• Salt & pepper to taste

For the Rice:

• 1 cup long-grain white rice
• 1 tbsp olive oil
• 2 cups chicken or vegetable broth
• 1 tsp garlic powder
• Salt to taste

Optional Garnishes:

• Fresh cilantro (chopped)
• Avocado slices
• Jalapeño slices
• Lime wedges

Instructions

1. Season & Sear the Steak

• Pat the steak dry and rub it with olive oil.
• Season with paprika, cumin, garlic powder, salt, and pepper.
• Heat a skillet over high heat. Sear steak for 4–5 minutes per side until desired doneness.
• Let it rest for 5–10 minutes, then slice thinly against the grain.

2. Make the Rice

• Rinse the rice under cold water until the water runs mostly clear.
• Heat olive oil in a pot. Add rice and garlic powder, toasting gently for 2 minutes.
• Add broth and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 18–20 minutes until fluffy.

3. Prepare the Queso

• In the same skillet used for steak, melt butter over medium heat.
• Add minced garlic and cook for 1 minute.
• Stir in milk and bring to a low simmer.
• Gradually add both cheeses, stirring until melted and smooth.
• Season with cumin, chili powder, salt, and pepper.

4. Assemble the Bowls

• Start with a layer of rice in each bowl.
• Add sliced steak on top.
• Pour the hot queso sauce generously over everything.
• Add your favorite toppings: cilantro, avocado, jalapeños, and a squeeze of lime.

📝 Tips for Success

• Rest the steak before slicing to lock in the juices.
• Use block cheese, not pre-shredded, for the smoothest queso.
• Customize the heat with more (or less) chili powder or jalapeños.
• Leftovers? Store rice, steak, and queso separately for best texture when reheating.

Serving Suggestions

Serve with:

• Warm tortillas or tortilla chips on the side
• A simple tomato salad or pico de gallo
• A cold glass of lemonade or lime soda for a refreshing contrast

FAQ

Can I use a different cut of steak?
Yes! Skirt steak or ribeye also works well – just adjust cooking time based on thickness.

Can I use low-fat milk?
You can, but the queso will be thinner and less creamy. Whole milk is recommended.

What can I use instead of long-grain rice?
Jasmine or basmati rice is great – just adjust water and cooking time accordingly.

How spicy is this recipe?
Mild to medium by default. For more heat, increase chili powder or add hot sauce.

Is this dish gluten-free?
Yes, if you make sure your broth and spices are certified gluten-free.

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