A hearty rice bowl loaded with juicy grilled steak, creamy cheddar queso, fresh tomatoes, and cilantro. Perfect for a quick and satisfying dinner!

For the Steak:

– 1 pound flank or skirt steak

– 1 tablespoon olive oil

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– 1 teaspoon cumin

– Salt and pepper to taste

For the Queso:

– 1 cup shredded sharp cheddar cheese

– ½ cup heavy cream

– ¼ cup milk

– 1 tablespoon butter

– 1 teaspoon cornstarch

– ¼ teaspoon cayenne pepper (optional)

For the Bowl:

– 2 cups cooked rice

– 1 cup diced tomatoes or pico de gallo

– 2 tablespoons chopped cilantro

– Lime wedges for serving

1. Rub steak with olive oil, paprika, garlic powder, cumin, salt, and pepper.

2. Grill or sear steak for 3-4 minutes per side. Let rest, then slice thinly against the grain.

3. In a saucepan, melt butter. Stir in cornstarch, then add cream and milk.

4. Once warm, add cheddar cheese. Stir until smooth. Add cayenne if desired.

5. Place rice in bowls. Top with steak, pour queso over, and add tomatoes.

6. Garnish with cilantro and lime wedges. Serve immediately.

– Substitute chicken or shrimp for steak.

– Use cauliflower rice for a low-carb version.

– Add jalapeños for extra spice.

Keywords: steak queso rice, steak rice bowl, cheesy rice bowl, Tex-Mex dinner, easy steak recipe, cheesy steak rice