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Korean BBQ Steak Rice Bowls

Korean BBQ Steak Rice Bowls combine seasoned steak, fluffy rice cooked in broth, and a creamy queso style sauce, finished with fresh toppings for a hearty and satisfying bowl.
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Ingredients
  

For the Steak

  • 1½ pounds steak strips from sirloin flank, or ribeye
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin

For the Rice

  • 1½ cups jasmine or basmati rice
  • 3 cups beef broth
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt

For the Queso Sauce

  • 1 cup heavy cream
  • 4 ounces cream cheese softened
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper optional

For Toppings

  • Fresh cilantro chopped
  • Jalapeño slices
  • Sour cream
  • Diced tomatoes

Instructions
 

  • Simmer seasoned rice in beef broth until tender, then rest and fluff.
  • Season steak strips and let sit briefly at room temperature.
  • Sear steak in hot oil until browned, rest, then cut into bite size pieces.
  • Heat cream, melt in cream cheese, then stir in shredded cheese until smooth.
  • Assemble bowls with rice, steak, and warm queso sauce.
  • Add garnishes and serve immediately.