Steak Queso Rice Bowl (Printable)

Seasoned steak, creamy queso, and fluffy rice come together in this bold Tex-Mex dinner.

# 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

# Directions:

01 - In a medium saucepan, bring the chicken broth to a rolling boil. 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 - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Season the sliced steak evenly with ground cumin, smoked paprika, chili powder, salt, and black pepper. Sear the steak in a single layer for 2 to 3 minutes per side until deeply browned and cooked through. Transfer to a plate and rest.
03 - In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, bell pepper, minced garlic, and jalapeño over medium heat until softened and fragrant, approximately 4 to 5 minutes.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss thoroughly to combine and heat 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. If the consistency is too thick, whisk in small amounts of whole milk until the sauce is smooth and pourable.
06 - Divide the rice and vegetable mixture among serving plates. Top each portion with the rested sliced steak. Drizzle generously with warm queso sauce and garnish with fresh cilantro if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The queso drizzle turns plain rice into something you would happily pay restaurant prices for.
  • It uses one skillet and one saucepan, which means cleanup is almost embarrassingly easy.
  • Leftovers reheat beautifully and taste even better the next day for lunch.
02 -
  • Overcrowding the pan with steak will steam it instead of searing it, so cook in two batches if your skillet is on the smaller side.
  • Low sodium broth matters because regular broth combined with salty queso can push the whole dish into overly salty territory fast.
03 -
  • Let the steak rest for at least five minutes after searing before you slice or serve it, because cutting too early lets all those juices run straight onto the cutting board instead of staying in the meat.
  • Keep the queso warm on the lowest possible heat setting and stir occasionally, because once it cools and seizes it never quite comes back to the same silky texture.

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