Steak Queso Rice (Print View)
Tender 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
→ Rice
02 - 1 cup long grain white rice
03 - 2 cups low-sodium chicken broth
→ Vegetables
04 - 1 small yellow onion, diced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 jalapeño pepper, seeded and finely chopped (optional)
08 - 2 tablespoons fresh cilantro, chopped (optional, for garnish)
→ Queso Sauce
09 - 1 cup prepared queso dip (store-bought or homemade)
10 - 1/4 cup whole milk (for adjusting queso consistency)
→ 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 freshly ground black pepper, to taste
# How to Make:
01 - Bring chicken broth to a rolling boil in a medium saucepan. Add rice, stir once, then reduce heat to low. Cover tightly and simmer for 15–18 minutes until liquid is absorbed and grains are tender. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Season the sliced steak evenly with ground cumin, smoked paprika, chili powder, salt, and black pepper. Sear steak in a single layer for 2–3 minutes per side until a deep golden-brown crust forms and meat is just cooked through. Transfer to a plate and rest.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Sauté diced onion and red bell pepper over medium heat for 3 minutes. Add minced garlic and jalapeño (if using), cooking an additional 1–2 minutes until fragrant and vegetables are softened.
04 - Fold the cooked rice into the skillet with the sautéed vegetables. Toss thoroughly to incorporate and heat through for 1–2 minutes. Taste and 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 drizzled.
06 - Divide the rice and vegetable mixture evenly among serving plates. Arrange the seared steak slices on top. Drizzle generously with warm queso sauce. Finish with a sprinkle of fresh cilantro and serve immediately.
# Expert Suggestions:
01 -
- The creamy queso drizzle transforms ordinary rice and steak into something that tastes like it came from a restaurant but you made it in your pajama pants.
- It is genuinely weeknight friendly because everything cooks in just two pans and cleanup is almost nothing.
02 -
- Slice the steak against the grain and do it before you season because trying to cut neat slices after searing is a one way ticket to jagged shreds and uneven bites.
- Do not crowd the pan when searing the steak because if the pieces overlap they will steam instead of brown and you will lose that gorgeous crust that makes this dish special.
03 -
- Let your skillet get ripping hot before the steak goes in because a proper sear happens fast and locks in all the juices that would otherwise leak out and make the rice soggy.
- Keep the queso warming on the lowest possible heat and stir it right before serving because nothing is sadder than pouring broken separated cheese sauce over a beautiful plate of food.