Description
This Steak and Queso Rice bowl combines juicy, seared steak with creamy cheese sauce and garlicky rice. Topped with fresh cilantro and pico de gallo, it’s a bold, comforting dish perfect for any night of the week.
Ingredients
- 1 lb steak (sirloin or ribeye preferred)
- 2 cups cooked jasmine or long grain rice
- 1 cup queso (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup pico de gallo
Instructions
- Cook rice according to package directions. When done, stir in butter and minced garlic.
- Heat queso until smooth and warm. Keep on low heat.
- Pat steak dry. Season with salt, pepper, paprika, and cumin.
- Heat olive oil in a skillet over medium-high. Sear steak 3–4 minutes per side.
- Let steak rest for 5 minutes, then slice against the grain.
- To assemble, place rice in a bowl, top with queso, then steak.
- Garnish with cilantro and pico de gallo. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes