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Steak Queso Rice Bowl

A hearty Tex-Mex inspired bowl featuring savory seasoned rice, tender strips of seared steak, and a creamy homemade white queso drizzle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank steak or skirt steak
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Seasoned Rice
  • 1.5 cups long grain white rice rinsed
  • 3 cups chicken broth or beef broth
  • 1 tbsp butter
  • 0.5 tsp turmeric for color
White Queso
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 8 oz white American cheese cubed
  • 4 oz pepper jack cheese shredded
  • 0.25 cup green chiles canned/diced

Equipment

  • Cast iron skillet
  • Medium saucepan
  • Small saucepan
  • Chef's Knife

Method
 

  1. Mix cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub steak with olive oil and coat with spices.
  2. In a saucepan, melt 1 tbsp butter and toast rice for 2 minutes. Add turmeric, salt, and broth. Bring to boil, cover, and simmer 15-18 minutes.
  3. Heat skillet over medium-high. Sear steak 4-5 minutes per side until medium-rare. Remove and rest for 10 minutes.
  4. For queso: Melt butter in a small pan, whisk in flour for 1 minute. Slowly whisk in milk until smooth.
  5. Stir cheeses into the milk mixture over low heat until melted. Add green chiles.
  6. Slice steak against the grain.
  7. Assemble bowls with rice, steak, and a generous pour of queso. Top with cilantro.

Notes

Ensure you slice the steak against the grain for maximum tenderness.