Steak Queso Rice (Print View)
Tender steak, creamy queso sauce, and seasoned rice come together in this hearty Tex-Mex skillet meal.
# What You Need:
→ Meats
01 - 1 pound flank steak or sirloin, thinly sliced
→ Rice
02 - 1 cup long-grain white rice
03 - 2 cups low-sodium chicken or beef stock
→ Vegetables & Aromatics
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño, minced (optional, for heat)
08 - 1 tablespoon olive oil
→ Queso Sauce
09 - 1 cup shredded Monterey Jack cheese
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup half-and-half or whole milk
12 - 1 tablespoon cornstarch
13 - 1/2 teaspoon ground cumin
14 - 1/4 teaspoon smoked paprika
15 - Salt and pepper, to taste
→ Garnishes
16 - Chopped fresh cilantro, to taste
17 - Sliced green onions, optional
18 - 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 tightly, and simmer for 15 minutes until the grains are 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 until shimmering. Add the steak in a single layer and sear for 2 to 3 minutes per side until deeply browned and just cooked through. Transfer to a plate and tent loosely with foil to rest.
03 - In the same skillet, add the diced onion, bell pepper, and jalapeño. Sauté for 3 to 4 minutes until the vegetables have 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. Place over medium-low heat and warm gradually. Add the Monterey Jack and cheddar cheeses in handfuls, stirring constantly along with the cumin and smoked paprika until the sauce is completely smooth and velvety. Season with salt and pepper to taste.
05 - Layer the fluffy rice in a serving dish or divide among individual bowls. Arrange the sautéed vegetables over the rice, then top with the rested sliced steak. 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.
# Expert Tips:
01 -
- The queso sauce is liquid comfort and turns ordinary rice into something you will actively crave at midnight.
- It looks like you spent hours but the whole thing comes together in under an hour, which makes you look like a kitchen genius with very little effort.
02 -
- If you add the cheese too fast or over high heat, the queso will break and turn grainy instead of smooth, so low and slow is the name of the game.
- Slicing the steak while it is still slightly chilled makes paper thin cuts so much easier and gives you those tender bites throughout.
03 -
- Pat the steak slices dry with a paper towel before seasoning them, because moisture is the enemy of a good sear and you want that caramelized crust.
- The cornstarch in the queso is not optional, it is the thin line between velvety sauce and a broken oily mess.