Steak Queso Rice Bowl (Print View)
Tender steak, creamy queso, and seasoned rice in a satisfying Tex-Mex dinner ready in 45 minutes.
# What You Need:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely minced (optional)
06 - 2 tablespoons fresh cilantro, chopped (for garnish, optional)
→ Rice
07 - 1 cup long grain white rice
08 - 2 cups low-sodium chicken broth
→ Queso Sauce
09 - 1 cup prepared queso dip (store-bought or homemade, verify gluten-free label if needed)
10 - ¼ cup whole milk (for thinning queso to desired consistency)
→ Spices and Oils
11 - 2 tablespoons olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - Kosher salt and freshly ground black pepper, to taste
# How-To 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 to 18 minutes until the liquid is fully absorbed and the grains are tender. Fluff with a fork and set aside off the heat.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Toss the sliced steak with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper until evenly coated. Sear the seasoned steak in the hot skillet for 2 to 3 minutes per side until a deep 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 tablespoon of olive oil. Sauté the diced onion and red bell pepper for 3 minutes until beginning to soften. Add the minced garlic and jalapeño, if using, and continue cooking for 1 to 2 minutes until fragrant and the vegetables are tender.
04 - Fold the cooked rice into the skillet with the sautéed vegetables. Toss gently until evenly combined and heated through, about 2 minutes. Adjust seasoning with additional salt and pepper as needed.
05 - Place the queso dip in a small saucepan over low heat, stirring occasionally until warmed through and smooth. If the consistency is too thick, whisk in whole milk one tablespoon at a time until the sauce reaches a pourable texture.
06 - Divide the rice and vegetable mixture among four plates. Arrange the sliced steak over the rice and drizzle generously with the warm queso sauce. Finish with a sprinkle of fresh chopped cilantro and serve immediately.
# Expert Hints:
01 -
- The queso drizzle turns ordinary rice into something you would happily pay restaurant prices for.
- It comes together fast enough for a weeknight but feels indulgent enough for a weekend.
- Everything cooks in just two pans, which means cleanup is almost too easy for something this satisfying.
02 -
- Do not crowd the steak in the pan or it will boil in its own juices instead of searing. Cook it in two batches if your skillet is on the smaller side.
- Letting the steak rest for five minutes before slicing keeps all those juices inside the meat where they belong.
03 -
- Marinate the steak in lime juice, a crushed garlic clove, and a drizzle of oil for thirty minutes before cooking and you will notice a huge difference in tenderness and flavor.
- The trick to perfectly pourable queso is patience. Keep the heat low and stir constantly because once it scorches, there is no saving it.