Cheesy Steak Queso Rice Bowl (Print Version)

# Ingredients:

→ Steak and Vegetables

01 - 450 g flank steak, thinly sliced
02 - 1 red bell pepper, diced
03 - 160 g corn kernels
04 - 80 g red onion, diced
05 - 2 green onions, sliced
06 - Fresh cilantro, chopped
07 - 2 tablespoons (30 ml) olive oil
08 - 1 teaspoon (2 g) smoked paprika
09 - 1 teaspoon (2 g) chili powder
10 - 1/2 teaspoon (1 g) ground cumin
11 - Salt and black pepper, to taste

→ Rice

12 - 300 g uncooked white rice
13 - 720 ml chicken broth
14 - 1 tablespoon (15 ml) olive oil
15 - Salt, to taste

→ Queso Sauce

16 - 2 tablespoons (28 g) unsalted butter
17 - 2 tablespoons (16 g) all-purpose flour
18 - 360 ml whole milk
19 - 170 g shredded cheddar cheese
20 - 1/2 teaspoon (1 g) garlic powder
21 - 1/2 teaspoon (1 g) chili powder
22 - Salt and black pepper, to taste

# Instructions:

01 - Rinse the rice under cold running water until the water runs clear. In a saucepan over medium heat, add 1 tablespoon olive oil and rice. Stir and toast the grains for 1–2 minutes. Pour in the chicken broth and add salt to taste. Bring to a boil, cover, reduce heat to low, and simmer for 15–18 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
02 - Combine sliced steak with smoked paprika, chili powder, ground cumin, salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until just cooked through. Transfer to a plate and let the meat rest.
03 - In the same skillet, add red bell pepper, diced red onion, and corn kernels. Sauté over medium heat for 3–4 minutes until slightly softened and fragrant. Set aside.
04 - In a saucepan over medium heat, melt butter. Stir in flour and whisk for 1 minute to form a light roux. Gradually pour in the milk while whisking constantly until smooth. Continue to cook, whisking, until thickened, about 3–4 minutes. Lower the heat and add shredded cheddar cheese, garlic powder, and chili powder. Season with salt and black pepper. Stir until the cheese melts and sauce becomes creamy and smooth.
05 - Divide the cooked rice evenly among four serving bowls. Arrange sautéed vegetables and steak slices on top of the rice. Drizzle generously with warm queso sauce. Garnish with sliced green onions and chopped fresh cilantro. Serve immediately.

# Notes:

01 - Marinate steak for at least 30 minutes before cooking for superior flavor.
02 - High-quality cheddar cheese enhances the queso’s creaminess and flavor.
03 - Add finely diced jalapeños or hot sauce to the queso for extra heat.
04 - For a meatless variation, substitute steak with black beans or grilled portobello mushrooms.
05 - Store rice, steak, vegetables, and queso sauce separately for easy meal prep and reheating.
06 - Experiment with different cheeses for unique flavor profiles in the queso.