Steak Queso Rice Dinner (Printable Version)
Savory steak, creamy queso, and seasoned rice in a quick Tex-Mex skillet dinner.
# Ingredient List:
→ Steak
01 - 1 lb flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 small onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 2 tablespoons chopped fresh cilantro (optional)
→ Rice
07 - 1 cup long grain white rice
08 - 2 cups low-sodium chicken broth
→ Cheese Sauce
09 - 1 cup prepared queso dip (store-bought or homemade)
10 - 1/4 cup whole milk (for thinning queso, as needed)
→ Spices and Oils
11 - 2 tablespoons olive oil, divided
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper, to taste
# How to Make:
01 - In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15–18 minutes until tender. Fluff with a fork and set aside.
02 - In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced steak with cumin, smoked paprika, chili powder, salt, and pepper. Sear the steak for 2–3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
03 - In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, bell pepper, garlic, and jalapeño (if using) until soft and fragrant, about 4–5 minutes.
04 - Add the cooked rice to the skillet with the sautéed vegetables. Toss to combine and heat through. Adjust seasoning if needed.
05 - In a small saucepan over low heat, gently warm the queso dip. If too thick, whisk in a little milk until smooth and pourable.
06 - Divide the rice and vegetable mixture among plates. Top with sliced steak and drizzle generously with warm queso. Garnish with fresh cilantro if desired.
# Expert Tips:
01 -
- The creamy queso drizzled over seared steak and seasoned rice tastes like something from a restaurant but comes together in under an hour.
- It is endlessly adaptable so you can swap proteins, change the rice base, or load it up with whatever vegetables you have on hand.
02 -
- Do not crowd the steak in the pan because overcrowding causes steaming instead of searing and you lose that beautiful crust.
- Cooking the rice in broth rather than water is a small step that transforms the entire flavor profile of the dish.
03 -
- Marinate the sliced steak in lime juice and minced garlic for 30 minutes before cooking to tenderize and add a bright acidic punch.
- Let the skillet get fully hot before adding the steak because a ripping hot pan is the secret to that caramelized crust.