Steak Queso Rice Bowl (Print Version)
Tender steak, creamy queso, and seasoned Tex-Mex rice come together for a hearty dinner.
# Recipe Ingredients:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 small onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 2 tablespoons chopped fresh cilantro (optional)
→ 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 black pepper, to taste
# Directions:
01 - In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15–18 minutes until tender. Fluff with a fork and set aside.
02 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the sliced steak with cumin, smoked paprika, chili powder, salt, and pepper. Sear the steak for 2–3 minutes per side until browned and just cooked through. Remove from the skillet and set aside.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the onion, bell pepper, garlic, and jalapeño (if using) until soft and fragrant, about 4–5 minutes.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss to combine and heat through. Adjust seasoning if needed.
05 - In a small saucepan over low heat, gently warm the queso dip. If too thick, whisk in a little milk until smooth and pourable.
06 - Divide the rice-vegetable mixture among plates. Top with the sliced steak and drizzle generously with warm queso. Garnish with fresh cilantro if desired.
# Expert Advice:
01 -
- The queso drizzle turns ordinary rice and steak into something that feels genuinely indulgent without much effort.
- It reheats beautifully the next day, which means lunch is already handled.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, and you will lose that deeply browned crust that makes this dish special.
- Warm the queso gently over low heat because high heat will cause it to break and turn grainy, which ruins the whole creamy effect.
03 -
- Slice the steak against the grain and at a slight angle for the most tender bites, because with the grain turns chewy no matter how perfectly you cooked it.
- Save a spoonful of the queso to swirl on top at the very end right before serving so it looks as good as it tastes.