Steak Queso Rice Bowl (Printer-Friendly)
Tender steak and fluffy rice smothered in creamy queso with sautéed peppers and onions.
# What You’ll Need:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced
02 - Salt and freshly ground black pepper, to taste
→ Rice
03 - 1 cup long-grain white rice
04 - 2 cups low-sodium chicken or beef stock
→ Vegetables and Aromatics
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, minced (optional, for heat)
09 - 1 tablespoon olive oil
→ Queso Sauce
10 - 1 cup shredded Monterey Jack cheese
11 - 1 cup shredded cheddar cheese
12 - 1/2 cup half-and-half or whole milk
13 - 1 tablespoon cornstarch
14 - 1/2 teaspoon ground cumin
15 - 1/4 teaspoon smoked paprika
16 - Salt and pepper, to taste
→ Garnishes
17 - Chopped fresh cilantro, to taste
18 - Sliced green onions, optional
19 - Diced tomatoes, optional
# How To Make It:
01 - Bring the stock to a boil in a medium saucepan. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is fully absorbed. Fluff with a fork and set aside.
02 - Season the sliced steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2 to 3 minutes per side until nicely browned and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, add the diced onion, bell pepper, and jalapeño. Sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - In a small saucepan, whisk together the half-and-half and cornstarch until smooth. Heat over medium-low, then gradually stir in the Monterey Jack and cheddar cheeses, ground cumin, and smoked paprika. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
05 - Layer the cooked rice in a serving dish or individual bowls. Top with the sautéed vegetables and sliced steak, then spoon the warm queso sauce generously over the top.
06 - Finish with chopped cilantro, sliced green onions, and diced tomatoes as desired. Serve immediately while warm.
# Helpful Hints:
01 -
- It delivers the indulgence of nachos in a bowl, but with enough substance to count as a real dinner.
- The queso sauce comes together in about five minutes and tastes far better than anything from a jar.
02 -
- Add the cheese gradually to the sauce rather than all at once, because dumping it in too fast causes clumping that no amount of stirring can fix.
- Letting the steak rest under foil for at least three minutes keeps the juices inside the meat instead of running all over your cutting board.
03 -
- Pat the steak slices completely dry with paper towels before seasoning, because moisture is the enemy of a good sear and wet meat steams instead of browning.
- Shred your own cheese from a block rather than buying pre shredded bags, since the anti caking powder on bagged cheese makes the sauce grainy instead of smooth.