Step-by-step instructions
- In a medium saucepan, begin by bringing the beef broth, butter, salt, garlic powder, and smoked paprika to a boil.
- Once boiling, add the jasmine or basmati rice. Reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is all absorbed. Fluff the rice with a fork and set aside.
- In a bowl, season the steak strips with salt, black pepper, garlic powder, paprika, and cumin.
- In a large skillet over medium-high heat, heat the olive oil and add the steak. Cook for about 3-4 minutes per side until browned to your desired doneness. Once done, remove the steak from the heat and let it rest for at least 5 minutes.
- In a small saucepan over low heat, warm the heavy cream. Add cream cheese and stir until melted. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the mixture is smooth. Fold in the garlic powder and cayenne pepper for an added kick. Keep it warm over low heat.
- To serve, divide the cooked rice among serving bowls, topping each with the steak strips and a generous drizzle of the creamy queso sauce.
- Finish with optional toppings like chopped cilantro, diced tomatoes, jalapeño slices, or a dollop of sour cream. Dig in and enjoy!
How to plate and pair
For a visually appealing presentation, serve the creamy steak queso rice bowl in vibrant bowls. The contrast of colors from the tomatoes, cilantro, and jalapeño will make your dish pop. Pair it with a fresh green salad or some crunchy tortilla chips on the side to add texture and complement the creamy dish. A cold drink, like a light beer or sparkling water, would also enhance the experience!
Keeping leftovers fresh
Storing this dish is straightforward, and with the right techniques, you can enjoy it later without losing flavor. Allow the leftover steak queso rice bowl to cool completely before transferring it to airtight containers. It can be stored in the fridge for up to 3 days. For longer storage, consider freezing it in portioned containers for up to a month. Make sure to check reheating thoroughly, and always heat until it’s piping hot all the way through!
Helpful cooking tips
- For extra flavor, marinate the steak strips for a few hours before cooking. This simple step can add depth to the overall taste.
- If you prefer a spicier kick, don’t shy away from adding more cayenne pepper or some chopped jalapeños directly into the queso.
- Keep your cheeses at room temperature for easier melting while preparing the queso sauce.
Creative twists
Feel like mixing things up? Here are some variations to enhance your creamy steak queso rice bowl experience:
- Spicy Southwest: Incorporate black beans and corn into the rice for an added Southwestern flair.
- Veggie Boost: Add sautéed bell peppers and onions to the skillet when cooking the steak for a nutritious boost.
- Cheese Lovers: Swap the cheddar and Monterey Jack for pepper jack cheese for a spicy variation that amps up the flavor profile!
FAQs
How long does it take to make this dish?
The entire process can take around 45 minutes, making it a feasible option for a quick weeknight dinner.
Can I use a different type of meat?
Absolutely! Chicken or shrimp would work well in this recipe. Just adjust the cooking time accordingly.
How do I ensure the rice is fluffy?
Make sure to fluff the rice gently with a fork after it’s cooked to prevent it from becoming gummy.
Is there a vegetarian version of this dish?
Yes! Replace steak strips with sautéed mushrooms or tofu for a delightful vegetarian option while maintaining the creamy queso.
Try this Creamy Steak Queso Rice Bowl for a satisfying meal that surprises with flavors and textures. Happy cooking!
