Steak Queso Rice (Printable)
Juicy steak and fluffy rice smothered in creamy homemade queso with sautéed peppers and onions.
# What You’ll Need:
→ Meats
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
# Directions:
01 - Bring the stock to a boil in a medium saucepan. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is 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. Add the steak in a single layer and cook for 2–3 minutes per side until nicely browned and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, add the diced onion, bell pepper, and jalapeño. Sauté for 3–4 minutes until 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. Heat over medium-low, then gradually stir in the Monterey Jack and cheddar cheeses, ground cumin, and smoked paprika. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
05 - Layer the cooked rice in a serving dish or individual bowls. Top with the sautéed vegetables and sliced steak. Spoon the warm queso sauce generously over the top.
06 - Finish with chopped fresh cilantro, sliced green onions, and diced tomatoes as desired. Serve warm.
# Expert Tips:
01 -
- The creamy homemade queso sauce comes together in minutes and tastes far better than anything from a jar, and once you nail it you will want to pour it on everything.
- It is a complete meal in one bowl that feels indulgent enough for a weekend but simple enough for any exhausted weeknight.
02 -
- The cornstarch in the queso is not optional because without it the cheese and liquid will separate into a greasy broken mess the moment it cools slightly.
- Resist the urge to crank the heat when melting the queso because low and slow is the only path to a smooth silky sauce.
03 -
- Always slice flank steak against the grain and at a slight angle because with-the-grain slices will be chewy no matter how perfectly you cooked the meat.
- Shred your cheese from a block right before making the queso because those anti-caking powders on pre-shredded bags will leave you with a grainy sauce that never fully comes together.