Steak Queso Rice Bowl (Print Layout)

Tender steak, seasoned rice, and creamy queso come together in this satisfying Tex-Mex dinner.

# What You Need:

→ Steak

01 - 1 lb flank steak or sirloin, thinly sliced

→ 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 chopped (optional)
06 - 2 tablespoons fresh cilantro, chopped (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)
10 - 1/4 cup whole milk, as needed for thinning

→ 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

# Directions:

01 - Bring chicken broth to a rolling boil in a medium saucepan. Add rice, stir once, then reduce heat to low. Cover tightly and simmer for 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Season the sliced steak evenly with ground cumin, smoked paprika, chili powder, salt, and black pepper. Arrange steak in a single layer in the hot pan and sear for 2 to 3 minutes per side until deeply browned and 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 of olive oil. Add diced onion, bell pepper, minced garlic, and jalapeño if using. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are softened and fragrant.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss gently until evenly combined and heated through. Taste and adjust seasoning with additional salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip, stirring occasionally. If the consistency is too thick, whisk in whole milk one tablespoon at a time until the sauce is smooth and pourable.
06 - Divide the rice and vegetable mixture among four plates. Top each portion generously with the seared steak slices. Drizzle warm queso sauce over the steak and rice. Finish with a sprinkle of fresh chopped cilantro if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The combination of smoky seared steak and creamy queso over seasoned rice feels like something you would order at a restaurant but it comes together on a weeknight.
  • Everything cooks in just two pans so cleanup is almost nonexistent which is a small miracle on busy evenings.
02 -
  • Do not crowd the steak in the pan because overlapping slices will steam instead of sear and you will lose that gorgeous brown crust.
  • Warm the queso over low heat only because high heat causes dairy sauces to break and become grainy.
03 -
  • Marinate the steak slices in lime juice and minced garlic for thirty minutes before cooking and you will be rewarded with noticeably more tender and flavorful meat.
  • Let the skillet get truly ripping hot before the steak goes in because that initial blast of heat is what creates the caramelized crust that makes this dish special.

Return