Steak Cheese Rice Bowl
Imagine a steaming bowl filled with tender, juicy steak, melted cheese cascading over a fluffy bed of rice, and each bite bursting with flavor. The Steak Cheese Rice Bowl is not just a meal; it’s a comforting embrace, a nostalgic trip back to cozy family dinners, and a plateful of indulgence that delights both kids and adults alike.
Whether you’re in a rush for a satisfying weeknight dinner, or simply craving a sumptuous homemade treat, this dish will become an instant favorite in your household. With a harmony of textures and flavors, it’s worthy of your dinner table and promises to ignite joy in every spoonful.
Are you ready to dive into cheesy, meaty goodness?
Do you remember those moments when you’d sneak a bite of something ooey-gooey and utterly delicious, feeling a wave of comfort wash over you? What if I told you that you could recreate that warming sensation with a bowl full of beautifully seared steak, hungover from a cheesy sauce, and supported by fluffy rice? This is the type of dish that gets you through the day, providing nourishment just when you need it most—an antidote to a long week. Isn’t that irresistible?
Why You’ll Love This Recipe
Easy Prep: Minimal ingredients mean you won’t be spending half your day in the kitchen.
Healthy-ish Indulgence: The balance of steak, cheese, and rice provides body while being satisfying.
Crowd-Pleaser: Perfect for both kids who love cheese and adults who appreciate a classic meal.
Comfort Food with a Twist: Elevates a simple rice bowl into a gourmet dish with minimal effort.
Ingredients
- 1 pound flank steak or sirloin
- 1 tablespoon olive oil (for steak)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin (for queso)
- 1 cup long grain white rice
- 2 cups water or low sodium chicken broth
- 1 tablespoon olive oil (for rice)
- 1 teaspoon garlic powder (for rice)
- Salt (to taste)
- Fresh cilantro leaves (optional)
- Jalapeño slices (optional)
- Ripe avocado (optional)
- Lime wedges (optional)
Picture all these ingredients coming together: the rich, savory aroma of steak sizzling in a pan, the warmth of buttery queso melting into the cheese, and the fluffy rice soaking up every delightful drop of flavor.
Timing
If you’re reaching for comfort without the wait, this recipe takes around 30 minutes from start to finish. In those precious minutes, you’ll be whisked away to a world where meals come together quickly, allowing for more moments spent around the table rather than in the kitchen.
Step-by-Step
Prepare the rice: Rinse the rice under cool water until the water runs clear. Heat a tablespoon of olive oil in a medium saucepan over medium heat, add the garlic powder along with the rice. Stir for 1-2 minutes until fragrant. Quickly add water or broth, bring to a boil, then reduce heat, cover and cook for 18-20 minutes.
Check and rest: After 18-20 minutes, check if the liquid is absorbed. Remove from heat and let it rest, covered, for 5 extra minutes, allowing the rice to become even fluffier.
Season and cook the steak: Pat the steak dry and drizzle with olive oil. Mix together cumin, paprika, garlic powder, salt, and pepper to create a rub, then season your meat evenly. Let it rest for about 5-10 minutes to allow the flavors to meld.
Sear steak: Heat a skillet until hot and place the steak in. Cook for about 4 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare.
Rest and slice: Transfer the steak to a cutting board and tent with foil for 10 minutes. Slice thinly at a 45-degree angle.
Create the queso base: In the same skillet, melt the butter, add the minced garlic, and pour in the milk, scraping up the browned bits from the pan.
Achieve silky smooth queso: Bring the milk mixture to a gentle simmer. Remove it from heat, add the shredded cheeses one handful at a time, stirring until smooth. If the sauce is too thick, add more milk gradually. Stir in the spices until well incorporated.
Assemble: Spoon the warm, fluffy rice onto plates, fan the sliced steak across the top, and drizzle generously with the gooey queso sauce.
Garnish: Top it off with fresh cilantro, jalapeño slices, creamy avocado, and serve with lime wedges on the side for a zesty finish!
Nutritional Information
This dish is indulgent, with approximately 670 calories per serving, but don’t let that deter you! It’s rich in flavor and offers a balance of protein, carbs, and fats to keep you satisfied—a delicious treat to enjoy occasionally!
Healthier Alternatives
For a lighter version, consider using leaner cuts of meat, or chicken breast instead of steak. Swap the full-fat dairy for low-fat cheese or a nut-based alternative, and keep the toppings fresh with lots of vegetables to add fiber without compromising flavor.
Serving Suggestions
Pair this delicious Steak Cheese Rice Bowl with a side salad drizzled with a light vinaigrette to cut through the richness. For those special occasions, consider serving it alongside a scoop of your favorite ice cream for the ultimate sweet and savory experience.
Common Mistakes
Ensure not to overbake the steak; dry meat is a big no-no! Pay attention to the cooking time to maintain juicy perfection. Excess sauce can also be a texture issue—balance is key—so go easy on the cheese and broth until the ideal creamy consistency is achieved.
Storing Tips
If you find yourself with leftovers, rejoice! In an airtight container, this bowl is perfect for refrigerating for 3-4 days. Reheat gently in the microwave or on the stovetop, sprinkling a little water to prevent drying out. Freezing is an option too but may compromise the cheese’s quality, so consume fresh whenever possible.
Tempted to make this?
Let the thought of that savory, cheesy goodness dance in your mind as you plan your next meal. The Steak Cheese Rice Bowl promises to be the epitome of comfort food—a recipe you’ll want at your dinner table tonight.
FAQs
Can I use a different cut of meat?
Absolutely! While flank steak is preferred, sirloin, ribeye, or even chicken can work beautifully.Is there a vegan option?
Yes! Substitute the steak with marinated tofu or jackfruit, use vegan cheeses, and replace the butter with olive oil.How can I make this dish spicier?
Add more jalapeños or a dash of hot sauce directly into the queso sauce.Can I make the cheese sauce ahead of time?
Yes, but reheat gently on low heat and stir in a bit of milk to regain its smooth texture.What can I do with leftovers?
Create a burrito filling, turn it into a taco night spread, or mix it into a savory casserole.
Now, your kitchen awaits the irresistible creation of this Steak Cheese Rice Bowl—grab your ingredients and prepare for an unforgettable culinary adventure!
Print
Steak Cheese Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting bowl filled with tender steak, melted cheese, and fluffy rice, perfect for a quick weeknight dinner or a sumptuous homemade treat.
Ingredients
- 1 pound flank steak or sirloin
- 1 tablespoon olive oil (for steak)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin (for queso)
- 1 cup long grain white rice
- 2 cups water or low sodium chicken broth
- 1 tablespoon olive oil (for rice)
- 1 teaspoon garlic powder (for rice)
- Salt (to taste)
- Fresh cilantro leaves (optional)
- Jalapeño slices (optional)
- Ripe avocado (optional)
- Lime wedges (optional)
Instructions
- Rinse the rice under cool water until the water runs clear, then heat a tablespoon of olive oil in a medium saucepan over medium heat, add garlic powder and rice, stir for 1-2 minutes before adding water or broth. Bring to a boil, then reduce heat, cover, and cook for 18-20 minutes.
- After 18-20 minutes, check if the liquid is absorbed. Remove from heat and let it rest covered for 5 extra minutes.
- Pat the steak dry and drizzle with olive oil. Mix cumin, paprika, garlic powder, salt, and pepper to create a rub, seasoning the steak evenly. Let it rest for 5-10 minutes.
- Heat a skillet until hot, place the steak in and cook for about 4 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare.
- Transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes. Slice thinly at a 45-degree angle.
- In the same skillet, melt butter, add minced garlic, and pour in the milk, scraping browned bits from the pan.
- Bring the milk mixture to a gentle simmer. Remove from heat, add shredded cheeses one handful at a time, stirring until smooth. If the sauce is too thick, gradually add more milk and stir in spices.
- Spoon warm rice onto plates, fan sliced steak across the top, and drizzle with queso sauce.
- Garnish with fresh cilantro, jalapeños, avocado, and serve with lime wedges.
Notes
Consider using leaner cuts of meat for a healthier version. Pair with a side salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 5g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
