Steak Queso Rice Bowl (Print Version)
Tender steak, creamy queso sauce, and fluffy rice come together in a hearty Tex-Mex bowl perfect for weeknight dinners.
# What You Need:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced
→ Rice
02 - 1 cup long-grain white rice
03 - 2 cups low-sodium chicken or beef stock
→ Vegetables & Aromatics
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño pepper, minced (optional)
08 - 1 tablespoon olive oil
→ Queso Sauce
09 - 1 cup shredded Monterey Jack cheese
10 - 1 cup shredded sharp cheddar cheese
11 - 1/2 cup half-and-half or whole milk
12 - 1 tablespoon cornstarch
13 - 1/2 teaspoon ground cumin
14 - 1/4 teaspoon smoked paprika
15 - Salt and freshly ground black pepper, to taste
→ Garnishes
16 - Fresh cilantro, chopped, to taste
17 - Green onions, sliced (optional)
18 - Tomatoes, diced (optional)
# How To Make It:
01 - Bring the stock to a rolling boil in a medium saucepan. Stir in the rice, reduce the heat to low, cover tightly, and simmer for 15 minutes until the grains are tender and all liquid has been absorbed. Fluff with a fork and set aside.
02 - Season the thinly sliced steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the steak strips for 2 to 3 minutes per side until deeply browned and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet with residual steak drippings, add the diced onion, bell pepper, and jalapeño. Sauté over medium heat for 3 to 4 minutes until the vegetables have softened. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - In a small saucepan, whisk together the half-and-half and cornstarch until smooth. Place over medium-low heat and warm gently. Gradually add the Monterey Jack and cheddar cheeses, stirring continuously. Season with cumin and smoked paprika. Keep stirring until the cheeses have fully melted and the sauce is silky and homogeneous. Adjust salt and pepper to taste.
05 - Spoon the fluffy rice into a serving dish or divide among individual bowls. Layer the sautéed vegetables over the rice, then arrange the seared steak strips on top. Ladle the warm queso sauce generously over everything. Finish with chopped cilantro, sliced green onions, and diced tomatoes as desired. Serve immediately while warm.
# Handy Tips:
01 -
- The queso sauce comes together in minutes and tastes like something you would get at your favorite Tex-Mex restaurant.
- It is a complete meal in one bowl, which means fewer dishes and happier weeknights.
02 -
- If you add the cheese too fast or at too high a heat, the queso will clump and separate instead of becoming smooth and creamy.
- Letting the steak rest under foil for at least 5 minutes before serving keeps the juices from running out onto your plate.
03 -
- Marinate the steak in lime juice, garlic, and cumin for 30 minutes before cooking and you will be amazed at the depth of flavor.
- Always shred your cheese fresh from the block because pre-shredded bags contain coatings that prevent smooth melting.