Steak Queso Rice Bowl (Printable)
Satisfying Tex-Mex bowl featuring spiced steak, creamy cheese sauce, cilantro lime rice, and fresh toppings.
# What You'll Need:
→ Steak
01 - 1 lb flank steak or sirloin, sliced thin
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp 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 tbsp lime juice
11 - 2 tbsp chopped fresh cilantro
12 - Salt, to taste
→ Queso Sauce
13 - 1 tbsp butter
14 - 1 tbsp 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 tsp smoked paprika
19 - 1/4 tsp 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 until water runs clear. Combine rice, water or broth, and a pinch of salt in a saucepan. Bring to a rolling boil, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in lime juice and chopped cilantro. Keep warm until ready to assemble.
02 - Place sliced steak in a large bowl. Drizzle with olive oil and toss to coat evenly. Add chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Massage spices into meat until each slice is thoroughly coated. Let stand at room temperature while pan heats.
03 - Heat a large skillet or grill pan over medium-high heat until smoking slightly. Arrange steak slices in a single layer without overcrowding. Cook for 2-3 minutes per side, developing a deep brown crust. Cook just until medium-rare to medium. Remove from heat and tent loosely with foil to rest.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk until fully incorporated and smooth. Continue cooking and stirring for 2-3 minutes until thickened enough to coat the back of a spoon. Reduce heat to low and add shredded cheddar, Monterey Jack, smoked paprika, cayenne, and salt. Stir until cheese is completely melted and sauce is velvety smooth. Remove from heat.
05 - Divide prepared rice evenly among 4 serving bowls. Arrange sliced steak over one side of each bowl. Add black beans, diced tomatoes, corn kernels, and sliced avocado in sections around the steak. Drizzle warm queso sauce generously over the steak and rice. Garnish with fresh cilantro and a lime wedge on the side. Serve immediately while queso is hot and steaming.
# Expert Tips:
01 -
- Its basically a hug in bowl form with steak and cheese involved
- The homemade quesso puts jarred versions to absolute shame
- You can customize the toppings however your heart desires
02 -
- Slicing the steak against the grain keeps it tender instead of chewy
- Room temperature milk prevents the queso from seizing up when you add it
- The queso thickens as it cools so make it slightly thinner than you think you need
03 -
- Slice the steak while its slightly chilled for cleaner cuts
- Grate your own cheese instead of buying pre-shredded for smoother melting