Steak queso rice bowl (Print Version)

Tender steak, garlicky rice, and creamy queso come together for a comforting, protein-packed dinner ready in under an hour.

# Ingredients:

→ Steak Ingredients

01 - 1 lb (450g) of flank or sirloin steak
02 - 1 tablespoon of olive oil
03 - 2 teaspoons of ground cumin
04 - 1 teaspoon of paprika
05 - 1 teaspoon of garlic powder
06 - Salt and pepper to your liking

→ Cheese Sauce

07 - 2 tablespoons of butter
08 - 2 garlic cloves, finely chopped
09 - 1 ½ cups of regular milk
10 - 2 cups of cheddar cheese, shredded
11 - 1 cup of Monterey Jack cheese, shredded
12 - 1 teaspoon of chili powder
13 - ½ teaspoon of cumin
14 - Salt and pepper for seasoning

→ Side Rice

15 - 1 cup of long-grain white rice
16 - 2 cups of water or chicken broth (low-sodium is best)
17 - 1 tablespoon of olive oil
18 - 1 teaspoon of garlic powder
19 - Salt to suit your taste

→ Extras for Toppings

20 - Fresh cilantro, chopped
21 - Sliced jalapeños
22 - Avocado slices
23 - Lime wedges

# Steps:

01 - Rinse your rice under cool water to get rid of extra starch. Warm up some olive oil in a pot. Stir in the rice and garlic powder, giving it a quick toast for a minute or two. Pour in water or broth, let it boil, then reduce to a low simmer with a lid on. Leave it for 18-20 minutes until fluffy.
02 - While the pot of rice is cooking, pat your steak until dry using paper towels. Drizzle olive oil over it, then rub in cumin, paprika, garlic powder, salt, and pepper. Massage the seasonings well into both sides.
03 - Heat up a skillet over high heat until it's super hot. Lay the seasoned steak in the pan. Cook about 4-5 minutes on each side, depending on how you like it done. For pink inside (medium-rare), 4 minutes works well. Want it cooked a little more? Go for 5 minutes.
04 - Once done, move the steak to a cutting board and let it rest for 5-10 minutes. This helps keep the juices in. After it rests, slice the meat thinly against the grain for tender pieces.
05 - Grab the skillet you used for the steak (don’t clean it—it adds flavor) and melt butter over medium. Toss in the garlic and let it cook for about a minute until fragrant. Slowly add the milk and warm it up, but don’t let it boil.
06 - Stir in shredded cheddar and Monterey Jack a little at a time. Let each handful melt fully before adding more. Keep stirring until the sauce is glossy and smooth. Season with chili powder, cumin, salt, and pepper.
07 - Spoon some cooked rice onto each plate, add the sliced steak on top, then drizzle the cheese sauce generously over it. The rice absorbs all the goodness.
08 - Add a sprinkle of cilantro, spicy jalapeños slices if you like heat, avocado for creamy texture, and lime wedges for brightness. Serve everything while hot so the cheese sauce stays gooey.

# Helpful Notes:

01 - Cook the steak to your liking—4 minutes per side for medium-rare or 5 for medium doneness.
02 - Use chicken broth instead of water while making rice for extra taste.
03 - Want more spice in the cheese sauce? Add cayenne or chopped jalapeños.
04 - Always cut steak against the grain for a softer bite.

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