Steak Queso Rice (Printable)

Juicy steak, creamy queso, and seasoned rice come together in this satisfying Tex-Mex dinner.

# What You'll Need:

→ Steak

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

→ Vegetables

02 - 1 small yellow onion, diced into 1/4-inch pieces
03 - 1 red bell pepper, cored, seeded and 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, rinsed and drained
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, warmed (to adjust queso consistency)

→ Spices and Oils

11 - 2 tablespoons extra-virgin 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

# Steps:

01 - Bring chicken broth to a rolling boil in a medium saucepan over high heat. Stir in the rinsed 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. Remove from heat, fluff gently with a fork, and set aside covered to keep warm.
02 - Pat the sliced steak dry with paper towels. Season generously on all sides with ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil just begins to shimmer. Working in batches to avoid crowding, add the steak slices and sear for 2 to 3 minutes per side until a deep golden-brown crust forms and the meat is cooked through. Transfer to a plate and tent loosely with foil.
03 - Return the same skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, stirring occasionally, and cook for 3 minutes until they begin to soften. Add the minced garlic and jalapeño (if using), then continue cooking for 1 to 2 minutes until fragrant and the vegetables are tender-crisp.
04 - Add the fluffed rice to the skillet with the sautéed vegetables. Toss thoroughly to combine, allowing the rice to absorb the seasoned oils. Cook for 2 minutes, stirring occasionally, until everything is heated through. Taste and adjust seasoning with salt and pepper as needed.
05 - Pour the queso dip into a small saucepan over low heat, stirring gently until warmed through and smooth. If the consistency is too thick for drizzling, whisk in the warmed milk one tablespoon at a time until it reaches a pourable, silky texture. Remove from heat.
06 - Divide the seasoned rice and vegetable mixture evenly among four plates or shallow bowls. Arrange the seared steak slices on top of each portion. Drizzle generously with the warm queso sauce and finish with a sprinkle of fresh chopped cilantro. Serve immediately.

# Expert Tips:

01 -
  • The creamy queso draped over seasoned steak and rice tastes like something you would order at your favorite Tex-Mex joint, except you made it in your own kitchen.
  • It uses one skillet for the steak and vegetables, which means cleanup is almost embarrassingly easy.
  • Leftovers reheat beautifully the next day, so make extra on purpose and thank yourself at lunch.
02 -
  • Do not crowd the steak in the pan, because steaming is not searing and you will lose that beautiful crust that makes this dish sing.
  • Let the steak rest for at least three minutes after cooking so the juices redistribute instead of running all over your cutting board.
03 -
  • Marinate the sliced steak in lime juice and minced garlic for 30 minutes before cooking and you will be amazed at how much more tender and flavorful every bite becomes.
  • Slice the steak against the grain and at a slight angle so each piece is tender enough to cut with a fork, not just a knife.

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