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Close up shot of charred steak strips drizzled with thick white queso over yellow rice.

Steak Queso Bowl: The Ultimate Guide to a Restaurant-Quality Meal

This Steak Queso Bowl features perfectly charred sliced steak over vibrant yellow Mexican rice, topped with a rich, velvety white queso sauce and fresh cilantro for a restaurant-style experience at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Flank Steak or Sirloin 680g, at room temperature
  • 1 tbsp Avocado Oil 15ml
  • 1 tsp Smoked Paprika 5g
  • 1.5 cups Long-Grain White Rice 280g, rinsed
  • 1 tsp Turmeric 5g, for color
  • 3 cups Chicken Broth 710ml
  • 8 oz White American Cheese 225g, cubed
  • 0.5 cup Whole Milk 120ml
  • 4 oz Diced Green Chiles 113g
  • 0.25 cup Fresh Cilantro 15g, chopped

Equipment

  • 1 Cast Iron Skillet Essential for the steak char.
  • 1 Heavy Bottomed Pot For the rice.
  • 1 Silicone Spatula To stir the queso.

Method
 

Rice and Steak Preparation
  1. Combine rinsed rice, broth, and turmeric in a pot. Boil, then simmer covered for 18 minutes until vibrant yellow and fluffy.
  2. Rub steak with oil and spices. Sear in a hot cast iron skillet for 4-5 minutes per side until a deep char forms.
  3. Melt cheese and milk over low heat, stirring constantly until smooth. Fold in green chiles.
  4. Layer rice in a bowl, top with sliced steak, drizzle with queso, and garnish with cilantro.

Notes

Let the steak rest for 8 minutes before slicing to keep it juicy.
Avoid pre-shredded cheese for the smoothest queso texture.