Steak Queso Rice Bowl

Craft a flavorful and satisfying meal with this Steak & Queso Rice dish. Perfectly spiced long-grain rice is cooked with onions, garlic, chicken broth, and tomato sauce for a rich base. The sirloin steak is seared to perfection, seasoned with Montreal steak spice, and layered atop the rice. A generous drizzle of creamy white queso ties the dish together, while fresh cilantro adds a bright finishing touch. Serve with warm flour tortillas for a meal that's as hearty as it is delicious.

This flavorful steak and queso rice dish combines tender sirloin with perfectly seasoned rice, all brought together by creamy white queso for a memorable Tex-Mex inspired meal that's both comforting and impressive.

I first created this dish when trying to recreate my favorite restaurant meal at home during lockdown. Now it's become our Friday night tradition when we want something special without the hassle of going out.

Ingredients

• Long grain white rice: Creates the perfect fluffy base that absorbs all the flavors
• Olive oil and butter: Combination provides the ideal fat for both rice toasting and steak cooking
• Sirloin steak: Offers the perfect balance of tenderness and flavor without breaking the bank
• Montreal steak spice: Creates a complex seasoning blend with just one product
• Chicken broth: Instead of water, infuses the rice with savory depth
• Tomato sauce: Adds richness, color, and subtle acidity to balance the dish
• Panchos White Queso: Delivers that restaurant-quality finishing touch that brings everything together
• Fresh cilantro: Brightens the entire dish with its distinctive herbaceous notes

Step-by-Step Instructions

Toast the Rice:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add rice and stir continuously for about 3 minutes until it develops a light golden color. This crucial step develops nutty flavors and ensures your rice will have distinct grains rather than becoming mushy.

Create the Flavor Base:

Add finely chopped onion and minced garlic to the toasted rice, maintaining medium low heat. Stir frequently for about 5 minutes until onions become translucent and garlic becomes fragrant but not browned. This aromatic foundation will infuse the entire dish.

Develop the Rice Mixture:

Pour in chicken broth and tomato sauce, stirring to combine completely with the rice. Add salt, pepper, cumin, and dried cilantro, mixing thoroughly. Bring to a vigorous boil and let bubble for exactly 2 minutes, which helps the rice begin to absorb the seasonings.

Perfect the Rice:

Reduce heat to lowest setting, cover tightly, and allow to simmer undisturbed for 20 minutes. The slow, gentle cooking allows each grain to absorb the flavorful liquid evenly. After cooking time completes, remove from heat but keep covered for an additional 10 minutes, which allows for carryover cooking and proper texture development.

Cook the Steak:

While rice simmers, melt butter in a separate skillet over medium high heat until bubbling subsides. Add sliced sirloin and sprinkle generously with Montreal steak spice. Cook in a single layer without overcrowding, working in batches if necessary, for 2-3 minutes per side until desired doneness is reached. Let rest briefly before serving.

Assemble the Dish:

Fluff the completed rice gently with a fork, breaking up any clumps without crushing the grains. Transfer to a serving platter, creating an even bed. Arrange the cooked steak slices over the rice, distributing evenly. Warm the queso according to package directions and drizzle generously over the entire dish. Finish with freshly chopped cilantro.

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This dish reminds me of the first meal I cooked for my now husband. I accidentally purchased the spiciest queso available and watched his face turn red but he ate every bite anyway. Ever since then, I've perfected my queso selection but we still laugh about that memorable dinner.

Storing Leftovers

Store any remaining steak and rice in separate airtight containers for best results. The rice will keep well for up to 4 days while the steak is best consumed within 2-3 days. When reheating, add a small splash of water to the rice to restore moisture and briefly warm the steak separately to prevent overcooking. For the queso, store separately and warm gently before adding to the reheated components. This careful storage method preserves the distinct textures that make this dish special.

Make It Your Own

This versatile recipe welcomes customization based on what you have available. Swap sirloin for skirt steak, ribeye, or even chicken thighs, adjusting cooking times accordingly. No Montreal steak spice? Create your own blend using equal parts salt, pepper, garlic powder, paprika, and a touch of coriander. The tomato sauce can be replaced with salsa for extra kick or even diced tomatoes for a fresher approach. Vegetarians can substitute portobello mushrooms for the steak, creating a satisfying meatless version with similar textural appeal.

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Serving Suggestions

Transform this dish into an impressive spread by serving alongside warm flour tortillas, fresh pico de gallo and sliced avocado. For a complete feast, add a simple side of black beans or a crisp green salad dressed with lime vinaigrette to balance the richness. When entertaining, place all components in separate serving dishes, allowing guests to build their own plates according to preference. This interactive serving style makes the meal more engaging while accommodating different dietary needs.

Few things come close to the comforting mix of rich queso, tender steak, and flavorful rice in this standout dish. It's a simple way to elevate any meal!

Frequently Asked Questions

How do I prevent the rice from burning while toasting it?
Stir the rice continuously over medium heat while toasting it to ensure even browning and prevent burning.

Can I use another type of steak for this dish?
Yes, you can substitute sirloin steak with flank steak, ribeye, or even a tender cut like filet mignon for variations.

What is Pancho’s White Queso, and can I use alternatives?
Pancho’s White Queso is a creamy cheese dip. You can substitute it with any white queso or cheese sauce of your choice.

Can this dish be made ahead of time?
Yes, you can prepare the rice and steak in advance. Store them separately, then reheat and assemble with queso and garnishes when ready to serve.

How can I adjust the spiciness of the dish?
Customize the spice level by adjusting the Montreal steak spice or adding chili powder or hot sauce to the rice or steak.

Is it possible to make this dish vegetarian?
To make the dish vegetarian, substitute the steak with grilled vegetables or your favorite plant-based protein, and use vegetable broth instead of chicken broth.

Recipe FAQs

→ How do I prevent the rice from sticking or burning?

Use medium heat and stir the rice continuously during toasting to ensure it browns evenly without sticking. A heavy-bottomed skillet also helps distribute heat uniformly.

→ Can I use a different type of steak?

Yes. While sirloin offers a great balance of tenderness and flavor, you can substitute it with ribeye, skirt steak, or even chicken for a variation.

→ What if I can’t find Pancho’s White Queso?

You can use any creamy white cheese sauce, or make your own using white cheddar and cream for a similar texture and flavor.

→ Can this dish be prepped in advance?

Absolutely. Cook the rice and steak ahead, store separately, and assemble with warmed queso and cilantro just before serving.

→ How can I make the dish less spicy?

Opt for a mild queso and reduce or omit Montreal steak spice. You can also use plain seasonings like salt, pepper, and garlic instead.

→ Is there a vegetarian version of this dish?

Yes. Swap the steak for grilled portobello mushrooms or tofu, and use vegetable broth for the rice to keep the dish satisfying and meatless.