Steak Queso Rice Bowl (Printable version)
Tender steak, creamy queso, and seasoned rice come together in this satisfying Tex-Mex dinner ready in 45 minutes.
# What you need:
→ Meats
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, cored and diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped (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 (for thinning queso, as needed)
→ Spices and Oils
11 - 2 tablespoons olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and freshly ground black pepper, to taste
# How To:
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, salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the steak slices 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 - In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and bell pepper over medium heat for 3 minutes until beginning to soften. Add the minced garlic and jalapeño (if using), and continue cooking for 1–2 minutes until fragrant and the vegetables are tender.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss gently to combine, allowing the rice to absorb the seasoned oils. Cook for 1–2 minutes until heated through. Taste and adjust salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip, stirring frequently to prevent scorching. If the sauce is too thick, whisk in whole milk one tablespoon at a time until it reaches a smooth, pourable consistency.
06 - Divide the rice and vegetable mixture evenly among four plates. Arrange the seared steak slices over the rice. Drizzle generously with warm queso sauce. Garnish with fresh chopped cilantro and serve immediately.
# Expert Advice:
01 -
- It delivers that restaurant style Tex Mex experience in under an hour with zero fuss.
- The combination of smoky seared steak and creamy queso over seasoned rice is genuinely addictive.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, cook it in batches if your skillet is on the smaller side.
- Letting the rice rest off heat for a few minutes before fluffing prevents it from turning gummy.
03 -
- If you have time, a quick 30 minute marinade of lime juice and garlic on the steak transforms it from good to unforgettable.
- Slice the steak against the grain and at a slight angle for the most tender, easy to chew pieces.