Season and Cook the Steak:
In a mixing bowl combine steak strips salt black pepper garlic powder paprika and cumin Mix thoroughly to coat Heat olive oil over medium high heat in a large skillet Add the steak in a single layer Cook for four minutes per side until deep brown edges appear and the steak is cooked to your desired level Let it rest for five minutes before slicing into bite size strips to keep juices in
Prepare the Queso Sauce:
Pour heavy cream into a small saucepan and heat on low until steaming but not bubbling Add cream cheese stirring gently until it melts completely Once smooth begin sprinkling in shredded white cheddar and Monterey Jack a handful at a time Stir constantly so no lumps form When the cheese is velvety and unified add in garlic powder and optional cayenne pepper to finish Keep the queso warm at the lowest heat so it does not thicken too much
Assemble the Steak Queso Rice Bowl:
Spoon the hot fluffed rice into serving bowls Layer steak slices generously over the top Drizzle the queso sauce over everything letting it coat both steak and rice
Garnish and Serve:
Scatter your chosen toppings like chopped cilantro diced tomatoes sliced jalapeño or a big spoon of sour cream Serve immediately for the best melt and texture
A bowl of rice with meat and cheese.
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A bowl of rice with meat and cheese. | lilicooks.com
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