Steak Queso Rice Bowl (Printable View)
Tender steak, seasoned rice, and creamy queso come together in this bold Tex-Mex favorite.
# What You’ll Need:
→ Meats
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 1 red bell pepper, cored and diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely minced (optional)
06 - 2 tablespoons fresh cilantro, roughly chopped (optional, for garnish)
→ Rice
07 - 1 cup long-grain white rice
08 - 2 cups low-sodium chicken broth
→ Cheese Sauce
09 - 1 cup prepared queso dip (store-bought or homemade)
10 - 1/4 cup whole milk, warmed (for adjusting queso consistency)
→ Spices and Oils
11 - 2 tablespoons extra-virgin olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Kosher salt and freshly ground black pepper, to taste
# Cooking Steps:
01 - Bring chicken broth to a rolling boil in a medium saucepan. Stir in the rice, reduce heat to low, cover tightly, and simmer for 15–18 minutes until the liquid is fully absorbed and the grains are tender. Remove from heat, fluff with a fork, and set aside.
02 - Pat the sliced steak dry with paper towels. Season generously on all sides with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the steak strips for 2–3 minutes per side until a deep golden-brown crust forms and the meat is just cooked through. Transfer to a plate and tent loosely with foil.
03 - Return the same skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened. Stir in the minced garlic and jalapeño (if using), and continue cooking for 1 minute until fragrant.
04 - Add the fluffed rice to the skillet with the sautéed vegetables. Toss gently to combine, allowing the mixture to heat through for 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip, stirring occasionally. If the consistency is too thick, whisk in warm milk one tablespoon at a time until the sauce is smooth and easily drizzled.
06 - Divide the rice and vegetable mixture evenly among four plates. Arrange the seared steak strips on top and drizzle generously with warm queso. Finish with a sprinkle of fresh cilantro and serve immediately.
# Expert Tips:
01 -
- It comes together fast enough for a weeknight but tastes like you spent hours at the stove.
- The combination of seared spiced steak and creamy queso draped over fluffy rice is the kind of thing that makes everyone go quiet at the table.
- You probably have most of the ingredients already, and anything youre missing is easy to swap.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, cook it in two batches if your skillet is on the smaller side.
- Always let the steak rest for at least three minutes after cooking so the juices redistribute instead of running all over your cutting board.
03 -
- Slice the steak as thin as you possibly can and always cut against the grain for the most tender bites.
- Toast the cumin and smoked paprika in the dry skillet for about 30 seconds before seasoning the steak to wake up their essential oils and deepen the flavor dramatically.