Steak Queso Rice Bowl (Printable Version)
Tender spiced steak meets creamy homemade queso over seasoned rice for ultimate Tex-Mex comfort.
# What You Need:
→ Steak
01 - 1 lb flank steak or sirloin, sliced thin
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - Salt and pepper, to taste
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - 1 tbsp lime juice
11 - 2 tbsp chopped fresh cilantro
12 - Salt, to taste
→ Queso Sauce
13 - 1 tbsp butter
14 - 1 tbsp all-purpose flour
15 - 1 cup milk
16 - 1 1/2 cups shredded sharp cheddar cheese
17 - 1/2 cup shredded Monterey Jack cheese
18 - 1/2 tsp smoked paprika
19 - 1/4 tsp cayenne pepper
20 - Salt, to taste
→ Toppings
21 - 1 cup black beans, drained and rinsed
22 - 1 cup diced fresh tomatoes
23 - 1/2 cup corn kernels
24 - 1 avocado, sliced
25 - Fresh cilantro, chopped
26 - Lime wedges
# Directions:
01 - Rinse rice under cold water. In a saucepan, combine rice, water or broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in lime juice and cilantro if using.
02 - In a bowl, toss sliced steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
03 - Heat a large skillet or grill pan over medium-high heat. Cook steak slices in a single layer for 2-3 minutes per side, until browned and just cooked through. Remove from heat and tent with foil to keep warm.
04 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, until thickened for 2-3 minutes. Lower heat and add cheeses, smoked paprika, cayenne if using, and salt. Stir until cheese is melted and sauce is smooth.
05 - Divide rice among 4 bowls. Top with steak slices, black beans, tomatoes, corn, avocado, and any other desired toppings. Drizzle generously with warm queso sauce. Garnish with cilantro and a wedge of lime.
# Expert Tips:
01 -
- The homemade queso sauce puts anything from a jar to shame and comes together in minutes
- Everything hits the table at once hot and melty with zero last minute stress
02 -
- Overcrowding the pan when cooking steak is the fastest way to end up with gray, steamed meat instead of beautifully seared slices
- The queso will thicken as it sits, so have a splash of warm milk ready to loosen it back up if needed
03 -
- Slice the steak while it is partially frozen for thinner, more even cuts
- Grate your own cheese instead of buying pre shredded for the smoothest queso sauce