Steak Queso Rice (Printable)
Seasoned steak and fluffy rice smothered in creamy queso for a satisfying Tex-Mex dinner.
# What You'll Need:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 small yellow 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, 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
10 - 1/4 cup whole milk
→ 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
# How-To Steps:
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 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 shimmering. Toss the thinly sliced steak with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Sear the seasoned strips in the hot skillet for 2 to 3 minutes per side until deeply browned and 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 and bell pepper until softened and lightly caramelized, about 3 minutes. Add the minced garlic and jalapeño, stirring constantly for 1 to 2 minutes until fragrant.
04 - Fold the cooked rice into the skillet with the sautéed vegetables. Toss gently until evenly incorporated and heated through. Adjust seasoning with additional salt and pepper as needed.
05 - In a small saucepan over low heat, gently warm the queso dip, stirring occasionally. Gradually whisk in whole milk, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
06 - Divide the rice and vegetable mixture among four plates. Arrange the seared steak strips over the rice and drizzle generously with warm queso sauce. Finish with a scattering of fresh cilantro and serve immediately.
# Expert Advice:
01 -
- It tastes like something you would order at a restaurant but comes together in under an hour on your own stove.
- The queso drizzle makes everything feel luxurious without any complicated technique.
- Leftovers reheat beautifully, which means you get to look forward to lunch the next day.
02 -
- Do not overcrowd the steak in the pan or it will steam instead of sear, cook it in two batches if needed.
- The queso thickens quickly off the heat, so keep it warm and give it a stir right before drizzling.
03 -
- Slice the steak against the grain and at a slight angle for the most tender, easy to chew pieces.
- A thirty minute soak in lime juice and minced garlic before cooking adds a brightness that transforms the whole dish.