Steak Queso Rice (Printable View)

Tender steak, creamy queso, and fluffy rice in a hearty Tex-Mex bowl ready in 45 minutes.

# Ingredient List:

→ Steak

01 - 1 lb 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. Sear the steak slices for 2–3 minutes per side until deeply browned and 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 over medium heat for 3–4 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
04 - In a small saucepan, whisk together the half-and-half and cornstarch until smooth. Heat over medium-low, stirring frequently. Gradually add the Monterey Jack and cheddar cheeses in handfuls, stirring continuously until each addition melts completely. Season with cumin, smoked paprika, salt, and pepper. Continue stirring until the sauce is silky and homogenous.
05 - Spoon the fluffy rice into a serving dish or individual bowls. Layer the sautéed vegetables over the rice, then arrange the seared steak on top. Ladle the warm queso sauce generously over everything.
06 - Finish with chopped cilantro, sliced green onions, and diced tomatoes as desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The queso sauce is silky and rich, and once you learn how to make it from scratch you will never go back to the jarred stuff.
  • Everything cooks in under forty five minutes, which makes this feel like a luxury meal on a weeknight schedule.
02 -
  • Do not rush the queso by cranking up the heat, because high heat causes the cheese to separate and turn grainy instead of smooth.
  • Pat the steak slices dry with a paper towel before seasoning, since moisture is the enemy of a good sear.
03 -
  • Shred your own cheese from a block rather than buying pre shredded, because the anti caking powder on bagged cheese will make your queso grainy.
  • Let the assembled dish rest for two minutes before serving so the queso has time to settle into every crevice of rice and steak.

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