Queso Steak Skillet Bowls

6 meals (estimated)

From a reel by Samuel Benjamin — watch the original

Ingredients

• 3 lbs shaved sirloin steak
• 2 bags 90-second jasmine rice
• 1 tbsp olive oil
• 1 large yellow onion
• 2 bell peppers
• 4 cloves garlic
• 1 can Rotel
• 6 oz queso blanco dip
• 8 oz fat-free cottage cheese
• 2 oz light cream cheese
• 8 oz 2% Mexican cheese blend
• 1/4 cup low-fat milk
• 1 tbsp Worcestershire sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp hot sauce
• 3/4 cup low-sodium beef broth

Instructions

1. Prepare the jasmine rice according to the package instructions.
2. Sauté the sliced onion, bell peppers, and garlic in olive oil.
3. Add the shaved sirloin steak to the skillet and cook until browned.
4. Stir in the Rotel, Worcestershire sauce, soy sauce, hot sauce, and beef broth.
5. Incorporate the queso blanco dip, cottage cheese, cream cheese, Mexican cheese blend, and milk into the mixture.
6. Combine the cooked rice with the steak and sauce mixture.
7. Divide into six containers for meal prep.