Steak Queso Rice Bowl (Print Version)
Tender steak with creamy queso over seasoned rice for a satisfying Tex-Mex meal.
# What You'll Need:
→ Steak
01 - 1 lb flank steak or sirloin, sliced thin
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - Salt and pepper, to taste
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - 1 tbsp lime juice
11 - 2 tbsp chopped fresh cilantro
12 - Salt, to taste
→ Queso Sauce
13 - 1 tbsp butter
14 - 1 tbsp all-purpose flour
15 - 1 cup milk
16 - 1 1/2 cups shredded sharp cheddar cheese
17 - 1/2 cup shredded Monterey Jack cheese
18 - 1/2 tsp smoked paprika
19 - 1/4 tsp cayenne pepper
20 - Salt, to taste
→ Toppings
21 - 1 cup black beans, drained and rinsed
22 - 1 cup diced fresh tomatoes
23 - 1/2 cup corn kernels
24 - 1 avocado, sliced
25 - Fresh cilantro, chopped
26 - Lime wedges
# How to Make It:
01 - Rinse rice under cold water. In a saucepan, combine rice, water (or broth), and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in lime juice and cilantro if using.
02 - In a bowl, toss sliced steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
03 - Heat a large skillet or grill pan over medium-high heat. Cook steak slices in a single layer for 2–3 minutes per side, until browned and just cooked through. Remove from heat and tent with foil to keep warm.
04 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, until thickened (2–3 minutes). Lower heat and add cheeses, smoked paprika, cayenne (if using), and salt. Stir until cheese is melted and sauce is smooth.
05 - Divide rice among 4 bowls. Top with steak slices, black beans, tomatoes, corn, avocado, and any other desired toppings. Drizzle generously with warm queso sauce. Garnish with cilantro and a wedge of lime.
# Expert Advice:
01 -
- The homemade queso puts store-bought versions to absolute shame and comes together in minutes
- Everything cooks in one pan (plus the rice pot), meaning less cleanup and more eating
02 -
- Letting the queso sauce cool slightly before serving gives it the perfect drizzling consistency
- Slicing the steak against the grain makes even tougher cuts melt-in-your-mouth tender
03 -
- If your queso gets too thick, thin it with warm milk one tablespoon at a time
- A splash of beer or chicken broth in the queso adds incredible depth