Steak Queso Rice (Print Version)
Tender steak, creamy queso, and seasoned rice combine for a satisfying Tex-Mex dinner.
# What You Need:
→ Meats
01 - 1 pound 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 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
→ Cheese Sauce
09 - 1 cup prepared queso dip
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 black pepper, to taste
# Directions:
01 - Bring chicken broth to a boil in a medium saucepan. Add rice, reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until grains are tender and liquid is fully absorbed. Fluff with a fork and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss the sliced steak with ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated. Sear the seasoned steak in the hot skillet for 2 to 3 minutes per side until a golden-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 1 tablespoon of olive oil. Cook the diced onion, bell pepper, and minced garlic, stirring frequently, until softened and fragrant, about 4 to 5 minutes. Add the jalapeño if desired and cook for an additional minute.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss gently to combine and heat through for 1 to 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
05 - Place the queso dip in a small saucepan over low heat, stirring gently until warmed through. If the consistency is too thick, whisk in whole milk one tablespoon at a time until smooth and easily pourable.
06 - Divide the rice and vegetable mixture among four serving plates. Arrange the sliced steak over the rice and drizzle generously with warm queso sauce. Finish with a sprinkle of fresh chopped cilantro if desired and serve immediately.
# Expert Tips:
01 -
- The queso drizzle turns a basic rice bowl into something that feels shamelessly indulgent without requiring actual culinary school training.
- Leftovers reheat beautifully the next day and somehow taste even better when the spices have had overnight to mingle and settle.
02 -
- Letting the steak rest for at least 5 minutes after searing is non negotiable because cutting into it immediately sends all those juices straight onto your cutting board instead of into your rice.
- Low sodium broth is critical because regular broth combined with seasoned steak and queso will push the salt level into uncomfortable territory fast.
03 -
- Marinate the steak in lime juice and minced garlic for 30 minutes before cooking if you have the time because it tenderizes the meat and adds a brightness that dry spices alone cannot achieve.
- Slice the flank steak against the grain at a slight angle and the difference between chewy bites and melt in your mouth tenderness is dramatic and immediate.