Steak Queso Rice Bowl (Print Version)

Hearty steak, velvety queso, and fluffy rice combine for a bold, comforting Tex-Mex dinner you can make in under an hour.

# What You'll Need:

→ Steak

01 - 1 1/2 pounds flank steak or sirloin steak, trimmed
02 - 2 teaspoons ground cumin
03 - 1 1/2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon ground black pepper
07 - 1 tablespoon olive oil

→ Rice

08 - 1 1/2 cups long grain white rice
09 - 2 cups low sodium chicken broth or vegetable broth
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt

→ Queso Sauce

13 - 1 tablespoon unsalted butter
14 - 2 cloves garlic, minced
15 - 1 cup whole milk
16 - 1 1/4 cups sharp cheddar cheese, freshly shredded
17 - 3/4 cup Monterey Jack cheese, freshly shredded
18 - 1 teaspoon ground cumin
19 - 1 teaspoon chili powder
20 - 1/2 teaspoon kosher salt
21 - 1/4 teaspoon ground black pepper

→ Toppings (optional)

22 - 1/2 cup fresh cilantro, chopped
23 - 1 avocado, sliced
24 - 1 lime, cut into wedges
25 - 1 fresh jalapeño, sliced

# Steps to Follow:

01 - Pat steak dry with paper towels. Brush both sides lightly with olive oil. Evenly coat steak with cumin, paprika, garlic powder, kosher salt, and black pepper. Allow steak to rest at room temperature while other components are prepared.
02 - Rinse rice under cold running water until water runs clear. In a medium saucepan, heat olive oil over medium heat. Add rice and garlic powder, stirring to toast grains, about 2 minutes. Pour in chicken broth and salt, bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until tender. Remove from heat and keep covered.
03 - Preheat a large skillet over high heat. Once very hot, sear steak for 4–5 minutes per side or until preferred doneness is achieved. Transfer steak to a cutting board, tent with foil, and rest for 5–10 minutes. Slice thinly against the grain.
04 - In the same skillet, reduce heat to medium. Melt butter, add minced garlic, and sauté until fragrant, about 1 minute. Pour in milk and simmer gently. Gradually add cheddar and Monterey Jack cheeses, stirring constantly until smooth. Stir in cumin, chili powder, salt, and pepper. Keep warm.
05 - Spoon rice into serving bowls. Arrange sliced steak on top, then generously drizzle with warm queso sauce. Finish with fresh cilantro, avocado slices, lime wedges, and jalapeño if desired. Serve immediately for best texture.

# Additional Notes:

01 - Resting steak after cooking allows juices to redistribute for maximum tenderness.
02 - Toast rice before simmering to add nutty aroma and depth of flavor.
03 - Grate cheeses from the block to ensure a creamy, lump-free queso.
04 - Store cooked components separately and reheat queso gently over low heat.
05 - Swap steak for grilled chicken, portobello mushrooms, or black beans for a vegetarian adaptation.

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