Steak Queso Bowl (Printable Version)
Crusty steak, gooey cheese sauce, and bright veggies make a quick, crowd-pleasing bowl that’s super easy for busy nights.
# Everything You’ll Need:
→ Main Components
01 -
Sprinkle a little black pepper, to taste
02 -
Salt just how you like it
03 -
Add 5 ml ground cumin
04 -
15 ml olive oil for cooking
05 -
Chop 40 g onions
06 -
Slice up 65 g bell peppers
07 -
2 cups rice, cooked (Mexican-style or white both work)
08 -
450 g steak (flank or sirloin), cut thin
→ Queso Sauce
09 -
Toss in some diced jalapeños or chopped green chilies if you want
10 -
Add 1.25 ml garlic powder
11 -
15 g cream cheese
12 -
120 ml milk
13 -
100 g cheese that’s shredded (Monterey Jack, cheddar, or mixed)
# Steps to Cook:
01 -
Spoon into bowls while it's still warm. Top with more queso for extra cheesiness or toss on some chopped cilantro if you’re feeling fancy.
02 -
Mix the steak you cooked back into the skillet. Give everything a good stir to mix in that shredded beef, then cover it all in that queso goodness.
03 -
Get out a little pan and place it on low. Toss in the shredded cheese, milk, cream cheese, and garlic powder. Stir and watch until it’s all melty and smooth. If chili peppers sound good, throw those in now.
04 -
Put the cooked rice in with your veggie mix back in the skillet. Stir it up and warm everything through.
05 -
Dump those onions and bell peppers in the hot pan. Stir over medium heat so they go soft, about 3 or 4 minutes.
06 -
Start by heating olive oil in a big skillet, medium-high. Toss in the steak strips, sprinkle cumin, salt, and pepper over top. Sear them till brown and as done as you like, then move them out of the pan for now.
# Extra Suggestions:
01 -
Cut steak across the grain and keep the pieces thin. That way, the meat stays nice and tender.
02 -
Switch up the cheeses you melt in the queso, or throw in smoke paprika if you’re feeling it.
03 -
Save the extras in the fridge. Warm leftovers with a splash of milk so your sauce gets creamy again.