Loaded Queso Steak Rice Bowl

• portions: Servings: 4 | Calories:
• temps actif: 15mins
• temps total: 35mins

Ingrédients

1 1/2 pounds sirloin steak

2 tablespoons olive oil, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

3 cups cooked yellow rice or seasoned rice

1 cup diced tomatoes

2 green onions, sliced

2 tablespoons chopped fresh parsley or cilantro, optional

For the queso sauce:

2 tablespoons butter

2 cloves garlic, minced

1 tablespoon all-purpose flour

1 cup milk

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

Instructions

Heat a large skillet over medium-high heat. Rub the steak with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika.

Cook the steak for 4 to 5 minutes per side, or until desired doneness. Remove to a plate and rest for 5 minutes, then slice into strips.

In a saucepan over medium heat, melt butter. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.

Slowly whisk in the milk and heavy cream. Cook for 2 to 3 minutes until slightly thickened.

Stir in cheddar cheese, Monterey Jack cheese, cumin, chili powder, and salt. Cook until smooth and creamy.

Warm the cooked rice and divide it among serving bowls. Top with sliced steak, then spoon the warm queso sauce over the top.

Finish with diced tomatoes, green onions, and parsley or cilantro if using.

Serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes