Steak Queso Rice Bowl (Print Page)

Tender spiced steak meets creamy homemade queso over fluffy seasoned rice in this satisfying Tex-Mex bowl

# What You Need:

→ Steak

01 - 1 lb flank steak or sirloin, sliced thin
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - Salt and pepper, to taste

→ Rice

08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - 1 tbsp lime juice
11 - 2 tbsp chopped fresh cilantro
12 - Salt, to taste

→ Queso Sauce

13 - 1 tbsp butter
14 - 1 tbsp all-purpose flour
15 - 1 cup milk
16 - 1 1/2 cups shredded sharp cheddar cheese
17 - 1/2 cup shredded Monterey Jack cheese
18 - 1/2 tsp smoked paprika
19 - 1/4 tsp cayenne pepper
20 - Salt, to taste

→ Toppings

21 - 1 cup black beans, drained and rinsed
22 - 1 cup diced fresh tomatoes
23 - 1/2 cup corn kernels
24 - 1 avocado, sliced
25 - Fresh cilantro, chopped
26 - Lime wedges

# Directions:

01 - Rinse rice under cold water. Combine rice, water or broth, and pinch of salt in saucepan. Bring to boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork. Stir in lime juice and cilantro.
02 - Toss sliced steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
03 - Heat large skillet or grill pan over medium-high heat. Cook steak slices in single layer 2-3 minutes per side until browned and just cooked through. Remove from heat and tent with foil.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Cook stirring until thickened, 2-3 minutes. Lower heat and add cheeses, smoked paprika, cayenne, and salt. Stir until melted and smooth.
05 - Divide rice among 4 bowls. Top with steak slices, black beans, tomatoes, corn, avocado, and desired toppings. Drizzle generously with warm queso sauce. Garnish with cilantro and lime wedge.

# Expert Tips:

01 -
  • The homemade queso is velvety, tangy, and miles better than anything from a jar
  • Everything cooks in one skillet while the rice simmers away
  • Customize toppings to match whatever you have in the fridge
02 -
  • Slice the steak against the grain for maximum tenderness
  • Do not overcook the steak or it will become tough quickly
  • The queso thickens as it sits so keep it warm until serving
03 -
  • Freeze the steak for 20 minutes before slicing for easier thin cuts
  • Warm your bowls before serving for a restaurant style presentation

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