Steak Queso Rice (Printable)
Tender steak, seasoned rice, and creamy queso come together in this hearty Tex-Mex dish.
# What You'll Need:
→ Meats
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
# How To Make It:
01 - In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
02 - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced steak with cumin, smoked paprika, chili powder, salt, and pepper. Sear the steak in the hot pan for 2–3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
03 - In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, bell pepper, garlic, and jalapeño until softened 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 with salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip. If the consistency is too thick, whisk in a splash of whole milk until smooth and pourable.
06 - Divide the rice and vegetable mixture among plates. Top with the seared steak and drizzle generously with warm queso. Garnish with fresh cilantro if desired.
# Expert Hints:
01 -
- The queso drizzle turns a simple rice bowl into something that feels like a restaurant splurge you pulled off at home.
- Everything cooks in two pans, which means cleanup is almost as fast as cooking.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, and you will lose that beautiful brown crust.
- Cooking the rice in broth instead of water is the detail that takes this from good to memorable.
03 -
- Let the steak rest for at least five minutes after cooking so the juices redistribute instead of running out onto the plate.
- Taste your queso before adding salt to the finished dish because many store bought varieties are already quite salty.