Cheesy Steak & Queso Rice

Instructions:

1. Cook rice with water or beef broth according to package directions. Fluff with a fork and keep warm.
2. Heat olive oil in a large skillet over medium-high heat.
3. Season steak cubes with garlic powder, onion powder, salt, and pepper. Add to the skillet and sear for 2–3 minutes per side until browned. Remove and set aside.
4. In the same skillet, sauté diced bell peppers until tender and slightly charred, about 5 minutes.
5. Return the steak to the skillet. Lower the heat and stir in shredded cheddar cheese until melted and well coated.
6. Spoon rice into bowls. Drizzle queso blanco over the rice.
7. Top with cheesy steak and peppers. Garnish with fresh parsley.
8. Serve hot and enjoy every melty, savory bite.

Variations :

• Use leftover grilled steak or rotisserie chicken for a shortcut version.
• Add jalapeños or green chiles for extra spice.
• Swap white rice for brown rice or cauliflower rice for a different twist.

Tips :

• Let the steak rest a couple of minutes after cooking to retain its juices.
• For ultra-creamy queso, warm it gently with a splash of milk before drizzling.
• Want a one-pan version? Cook the rice in a deep skillet, then fold everything in for fewer dishes.

This Cheesy Steak & Queso Rice bowl is indulgent comfort in every bite—perfect for anyone who loves bold, satisfying flavors.