Steak Queso Rice (Printable)
Tender steak with creamy queso sauce over fluffy rice, a hearty Tex-Mex favorite.
# What goes in:
→ Steak
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
# Directions:
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 all liquid is absorbed. Fluff with a fork and set aside.
02 - Season the thinly sliced steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steak in a single layer 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 over medium heat for 3 to 4 minutes until the vegetables soften. Stir in 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. Warm over medium-low heat, then gradually add the Monterey Jack and cheddar cheeses, ground cumin, and smoked paprika. Stir continuously until the cheeses melt into a smooth, glossy sauce. Season with salt and pepper to taste.
05 - Mound the fluffy rice in a serving dish or divide among individual bowls. Arrange the sautéed vegetables and seared steak over the rice, then ladle the warm queso sauce generously over the top. Finish with chopped cilantro, sliced green onions, and diced tomatoes as desired. Serve immediately.
# Expert Advice:
01 -
- The creamy homemade queso sauce comes together in minutes and tastes far better than anything from a jar.
- It transforms simple weeknight ingredients into a dish that feels like you ordered it at a restaurant.
02 -
- Cornstarch must be whisked into cold or room temperature liquid before heating or it will clump into stubborn lumps.
- Resist the urge to crank the heat on the queso because high heat causes cheese to separate and turn grainy instead of smooth.
03 -
- Slice the steak while it is still slightly chilled so you can get paper-thin, even pieces that cook in a flash.
- Shred your own cheese from a block rather than using pre-shredded bags because the anti-caking additives on bagged cheese prevent it from melting smoothly.