Steak Queso Rice Bowl (Printable Version)

Tender steak meets creamy queso sauce over seasoned rice for a satisfying Tex-Mex inspired meal.

# What You'll Need:

→ Steak

01 - 1 pound flank steak or sirloin, sliced thin
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon 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 tablespoon lime juice
11 - 2 tablespoons chopped fresh cilantro
12 - Salt, to taste

→ Queso Sauce

13 - 1 tablespoon butter
14 - 1 tablespoon 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 teaspoon smoked paprika
19 - 1/4 teaspoon 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

# Directions:

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.
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 rest.
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 for 2–3 minutes. Lower heat and add cheeses, smoked paprika, cayenne, 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 Tips:

01 -
  • The homemade queso sauce is infinitely better than anything you can buy and comes together in minutes
  • Everything cooks in one pan except the rice meaning less cleanup and more flavor
  • You can customize the toppings based on what you have or what your family loves most
02 -
  • Dont crowd your pan when cooking the steak or it will steam instead of sear and youll miss that beautiful crust
  • The queso sauce thickens as it sits so if it gets too thick just whisk in a splash of warm milk
  • Letting the steak rest for a few minutes after cooking makes a huge difference in juiciness
03 -
  • Use freshly grated cheese instead of pre shredded cheese for the silkiest queso sauce
  • Let your steak come to room temperature for about 20 minutes before cooking for even results

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