Steak Queso Rice Bowl (Print)
Hearty bowl with spiced steak, creamy cheese sauce over seasoned rice with fresh toppings.
# What You 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
# How to Make:
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 if using.
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 keep warm.
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 if using, 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 Advice:
01 -
- The steak stays tender while getting those beautiful seared edges, and the spices build this gentle heat that sneaks up on you
- That queso sauce turns into this velvety blanket that ties everything together, and honestly I have caught people eating it straight off the spoon
02 -
- Do not crowd the pan when searing the steak or you will end up with gray, sad meat instead of those gorgeous browned edges
- The queso will thicken as it stands off the heat, so keep it loose and creamy by adding a splash of warm milk right before serving
03 -
- Pat the steak completely dry before seasoning, any moisture on the surface will prevent proper searing
- Grate your own cheese instead of using pre-shredded bags, the anti-caking agents in packaged cheese make for grainy sauce