Description
This flavorful Steak & Queso Rice Recipe combines tender, spiced flank steak with a creamy, cheesy queso sauce over a hearty bed of rice mixed with corn, black beans, and fresh cilantro. Perfect for a satisfying Tex-Mex dinner that’s quick to prepare and full of bold flavors.
Ingredients
Scale
For the Steak:
- 1 pound flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 2 cups cooked white or brown rice
- 1/2 cup corn (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of 1 lime
For the Queso Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 1 cup shredded white cheddar or pepper jack cheese
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the Steak: In a large bowl, toss the steak slices with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat and cook the steak slices for 3 to 4 minutes per side, or until browned and cooked to your preferred doneness. Remove from heat and let the steak rest for a few minutes.
- Make the Queso Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to form a roux. Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the sauce thickens. Stir in shredded cheese, garlic powder, and a pinch of salt, then reduce heat to low and keep warm.
- Prepare the Rice Mixture: In a large bowl, combine the cooked rice, corn, black beans, chopped cilantro, and lime juice. Stir well to blend all ingredients evenly.
- Assemble the Dish: Divide the rice mixture evenly among 4 bowls. Top each bowl with sliced steak. Drizzle generously with warm queso sauce. Garnish with additional cilantro, lime wedges, or sliced jalapeños if desired before serving.
Notes
- Add sautéed bell peppers or diced avocado for extra flavor and texture.
- For a quicker version, use store-bought queso sauce instead of making it from scratch.
- This recipe is great for meal prep — store the rice, steak, and queso sauce separately to maintain the best texture and freshness.
- You can substitute flank steak with sirloin or any other preferred cut of steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
