Steak Queso Rice (Print version)
Juicy steak and fluffy rice blanketed in creamy melted queso with sautéed peppers and onions.
# What you'll need:
→ Steak
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
→ 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 (about ¾ cup)
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 jalapeño pepper, minced (optional, for heat)
08 - 1 tablespoon olive oil
→ Queso Sauce
09 - 1 cup shredded Monterey Jack cheese (about 4 ounces)
10 - 1 cup shredded sharp cheddar cheese (about 4 ounces)
11 - ½ cup half-and-half or whole milk
12 - 1 tablespoon cornstarch
13 - ½ teaspoon ground cumin
14 - ¼ teaspoon smoked paprika
15 - Kosher salt and freshly ground black pepper, to taste
→ Garnishes
16 - Fresh cilantro, chopped, to taste
17 - 2 green onions, thinly sliced (optional)
18 - ½ cup diced tomatoes (optional)
# Method:
01 - Bring the stock to a rolling boil in a medium saucepan. Stir in the rice, reduce the heat to low, cover tightly, and simmer for 15 minutes until the grains are tender and the liquid is fully absorbed. Fluff with a fork and set aside.
02 - Pat the sliced steak dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the steak slices for 2 to 3 minutes per side until a deep golden-brown crust forms and the meat is just cooked through. Transfer to a plate, tent loosely with foil, and rest.
03 - In the same skillet with the residual drippings, add the diced onion, bell pepper, and jalapeño. Sauté over medium heat for 3 to 4 minutes until the vegetables soften and the onion turns translucent. 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. Place over medium-low heat and warm gently. Gradually add the Monterey Jack and cheddar cheeses in handfuls, stirring constantly with a whisk after each addition. Once fully melted and silky, stir in the cumin and smoked paprika. Season with salt and pepper to taste.
05 - Spoon the fluffy rice into a large serving dish or divide among individual bowls. Arrange the sautéed vegetables over the rice, then layer the seared steak on top. Ladle the warm queso sauce generously over everything.
06 - Finish with chopped cilantro, sliced green onions, and diced tomatoes as desired. Serve immediately while warm.
# Expert advice:
01 -
- The queso sauce is genuinely addictive and comes together in about five minutes with no processed cheese required.
- It scales effortlessly from a Tuesday night dinner to a crowd gathering where everyone builds their own bowl.
02 -
- Resist the urge to crank the heat on the queso because high heat makes cheese sauce break and turn grainy.
- Letting the steak rest under foil for five minutes before slicing keeps the juices in the meat instead of on your cutting board.
03 -
- Slice the steak against the grain and at a slight angle for the most tender bite possible.
- Toss the shredded cheese with the cornstarch before adding it to the liquid for an even smoother sauce with zero clumping.