Steak Queso Rice
A creamy, savory dish featuring tender flank steak, fluffy rice, and melty queso cheese, perfect for a quick and comforting weeknight dinner.
Ingredients
Main Ingredients
- 1 pound flank steak, thinly sliced Sliced against the grain for best tenderness.
- 1 cup white rice Plain white rice, use long-grain or jasmine for fluffiness.
- 2 cups beef broth Low-sodium recommended for better flavor control.
- 1 cup queso cheese Store-bought for convenience or high-quality processed queso.
- 1 tablespoon olive oil
Vegetables & Seasonings
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
Garnishes (Optional)
- Fresh cilantro, for garnish
- Sliced jalapeños, for garnish
Instructions
Cooking the Rice
- In a medium pot, combine 1 cup white rice and 2 cups beef broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15–20 minutes until tender.
- Pro Tip: Rinse the rice under cold water for less starch.
Searing the Steak
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the flank steak with salt, pepper, 1 teaspoon chili powder, and 1 teaspoon cumin. Sear the steak for about 3–5 minutes until browned and cooked through, then set aside.
- Pro Tip: Avoid overcrowding the pan to ensure proper browning.
Sautéing Vegetables
- In the same skillet, add the diced onion and bell pepper, and sauté for 3–4 minutes until softened.
- Add minced garlic and cook for 1 more minute until fragrant.
- Pro Tip: Scrape up the browned bits left by the steak to enhance flavor.
Combining Ingredients
- Return the cooked steak to the skillet with the sautéed vegetables.
- Stir in the cooked rice and mix thoroughly.
- Pour 1 cup queso cheese over the mixture, stir until fully combined and melted, and cook another 2–3 minutes until everything is heated through.
- Remove from heat and garnish with cilantro and jalapeños, if desired.
- Pro Tip: Adjust queso consistency with milk or broth as needed.
Notes
Cool the dish to room temperature before storing. Reheat gently on the stovetop with a splash of beef broth or water to restore creaminess. For freezing, slightly par-cook rice to hold up better upon reheating.