Steak Queso Rice Bowl (Printable Recipe)
Bold, satisfying bowl of seared steak, seasoned rice, and queso for cozy dinners or weekend comfort.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 cup long grain white rice
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
1 pound sirloin steak, sliced
05 -
1 tablespoon Montreal steak spice
06 -
1 small onion, finely chopped
07 -
2 cloves garlic, minced
08 -
2 cups chicken broth
09 -
1/2 cup tomato sauce
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon dried cilantro
12 -
Salt and black pepper to taste
13 -
1/2 cup Pancho's White Queso, warmed
14 -
2 tablespoons fresh cilantro, chopped
→ Optional for Serving
15 -
Warm flour tortillas
16 -
Sliced avocado
17 -
Pico de gallo
18 -
Black beans
19 -
Lime vinaigrette
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat until shimmering. Add rice and stir constantly for 3 minutes until lightly golden.
02 -
Add chopped onion and minced garlic to the rice. Cook over medium-low heat for 5 minutes until the onions are translucent and garlic is fragrant.
03 -
Stir in chicken broth and tomato sauce. Add salt, pepper, cumin, and dried cilantro. Bring to a boil and cook for 2 minutes.
04 -
Reduce heat to low, cover tightly, and simmer for 20 minutes undisturbed. Remove from heat and let rest covered for 10 minutes.
05 -
Melt butter in a separate skillet over medium-high heat. Add steak in a single layer and season with Montreal steak spice. Cook 2-3 minutes per side until desired doneness. Rest briefly.
06 -
Fluff the rice with a fork and spread on a platter. Arrange steak slices over rice. Drizzle warmed queso on top and garnish with chopped cilantro.
# Extra Tips:
01 -
Store rice and steak separately in airtight containers; reheat gently to preserve texture.
02 -
Allow steak to come to room temperature before cooking for even results.
03 -
Deglaze the steak pan with beef broth for an extra drizzle of flavor.
04 -
Perfect for meal prep; flavors deepen when stored overnight.