Steak Queso Rice Bowl (Printable Version)
Juicy steak over seasoned rice drizzled with creamy queso—a hearty 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 into 1/4-inch pieces
03 - 1 red bell pepper, cored, seeded, and diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped
06 - 2 tablespoons fresh cilantro, roughly chopped
→ Rice
07 - 1 cup long-grain white rice
08 - 2 cups low-sodium chicken broth
→ Cheese Sauce
09 - 1 cup prepared queso dip
10 - 1/4 cup whole milk, warmed
→ 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
# Directions:
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 grains are tender. Remove from heat, fluff gently with a fork, and cover until ready to use.
02 - Pat the sliced steak dry with paper towels. In a small bowl, combine ground cumin, smoked paprika, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss the steak strips in the spice mixture until evenly coated. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until the oil just begins to shimmer. 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 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 olive oil. Add the diced onion and bell pepper, cooking for 3 minutes until they begin to soften. Stir in the minced garlic and jalapeño, continuing to cook for an additional 1–2 minutes until fragrant and the vegetables are tender-crisp.
04 - Add the fluffed cooked rice to the skillet with the sautéed vegetables. Toss everything together using a wooden spoon, breaking up any clumps of rice. Cook for 2 minutes, stirring occasionally, until the rice is heated through and well combined. Adjust seasoning with 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 consistency is too thick for drizzling, whisk in warm milk one tablespoon at a time until the sauce reaches a smooth, pourable texture. Remove from heat.
06 - Divide the rice and vegetable mixture evenly among four plates or shallow bowls. Arrange the seared steak strips over the rice. Drizzle generously with the warm queso sauce. Finish with a scattering of fresh cilantro and serve immediately.
# Expert Tips:
01 -
- The combination of smoky seared steak and creamy queso over seasoned rice hits every craving at once without requiring a restaurant trip.
- It comes together in about forty five minutes, which means you can pull it off on a weeknight without feeling like you ran a marathon.
02 -
- Let the steak rest for at least five minutes after cooking before slicing it, because cutting into it immediately lets all the juices run out and you end up with dry meat.
- Cooking the rice in broth instead of water is one of those small changes that completely transforms the final dish, so do not skip this step.
03 -
- Slice the flank steak against the grain and at a slight angle for the most tender bites, because cutting with the grain leaves you chewing longer than you want to.
- A quick thirty minute marinade in lime juice and garlic before cooking the steak adds a bright acidity that lifts the entire dish to another level.