Steak Queso Rice (Print Page)

Tender steak over seasoned rice smothered in creamy queso for a satisfying Tex-Mex dinner.

# What You Need:

→ Steak

01 - 1 pound flank steak or sirloin, thinly sliced against the grain

→ Vegetables

02 - 1 small yellow onion, finely 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, roughly chopped (optional, for garnish)

→ 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 - Kosher salt and freshly ground black pepper, to taste

# Directions:

01 - Bring chicken broth to a rolling boil in a medium saucepan. Stir in the rice, reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the liquid is fully absorbed and the grains are tender. Fluff with a fork and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Toss the sliced steak with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper until evenly coated. Arrange the steak in a single layer in the hot pan and sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the meat is just cooked through. Transfer to a plate and rest.
03 - Return the same skillet to medium heat and add the remaining tablespoon of olive oil. Sauté the diced onion, bell pepper, minced garlic, and jalapeño (if using) for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss gently to combine and cook for 1 to 2 minutes until heated through. Adjust seasoning with 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 smooth and easily pourable.
06 - Divide the rice and vegetable mixture among serving plates. Arrange the seared steak over the rice and drizzle generously with warm queso sauce. Finish with a scattering of fresh cilantro and serve immediately.

# Expert Tips:

01 -
  • The entire thing comes together in under an hour, which means you can have a restaurant quality Tex-Mex bowl on a random weeknight without breaking a sweat.
  • That queso drizzle transforms ordinary rice and steak into something genuinely craveable, and you will find yourself making extra just to have leftovers.
02 -
  • Slicing the steak against the grain is not optional if you want tender bites, so look at the direction of the muscle fibers and cut perpendicular to them.
  • Letting the steak rest for at least 3 minutes after searing keeps all those juices inside instead of running all over your cutting board.
03 -
  • If you have an extra 30 minutes, toss the raw steak slices in lime juice, minced garlic, and a drizzle of olive oil before seasoning and searing for a marinade effect that tenderizes and adds tremendous flavor.
  • Pat the steak slices dry with a paper towel before adding them to the hot pan, because moisture is the enemy of a good sear and you want that caramelized crust.

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