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Steak Queso Rice Bowl

Juicy seared steak served over fluffy seasoned rice with a creamy cheddar queso sauce, fresh garnishes, and lime for Tex-Mex comfort in a bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ribeye or sirloin steak sliced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and black pepper to taste
  • 1 cup jasmine or long-grain rice
  • 2 cups chicken broth
  • 1 cup cheddar cheese shredded, freshly grated for best texture
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup diced tomatoes optional
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped
  • lime wedges for serving

Equipment

  • skillet
  • saucepan
  • Pan
  • whisk

Method
 

  1. Season steak slices with smoked paprika, cumin, garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over high heat. Sear steak pieces 1–2 minutes per side until browned and cooked to your liking. Set aside to rest.
  3. In a saucepan, combine rice and chicken broth. Bring to a boil, cover, and simmer until fluffy (15–18 minutes).
  4. In another pan, melt butter over medium heat. Add flour and whisk into a roux. Gradually add milk, whisking until smooth and thickened.
  5. Stir in shredded cheddar until melted and creamy. Season lightly with salt.
  6. Fluff the rice and divide into bowls. Top with steak, drizzle with queso sauce, and garnish with tomatoes, green onions, and cilantro.
  7. Serve hot with lime wedges on the side.

Notes

Use freshly grated cheddar for best queso texture. Rest steak before slicing for juiciness. Warm bowls to keep sauce creamy longer. Double the queso and store for nachos or leftovers. For spice, add jalapeños or hot sauce.