Steak Queso Rice Bowl (Printable Version)
Seared steak and creamy queso over savory rice with fresh herbs—comforting, bold, and quick to make.
# Ingredients:
→ Rice Base
01 -
1 cup long grain white rice
02 -
1 tablespoon olive oil
03 -
1/2 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
2 cups chicken broth
06 -
1/2 cup tomato sauce
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/2 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
→ Steak
11 -
1 tablespoon butter
12 -
1 pound sirloin steak, sliced into strips
13 -
1 tablespoon Montreal steak spice
→ Toppings
14 -
1/2 cup Pancho's White Queso, warmed
15 -
2 tablespoons fresh cilantro, chopped
16 -
Warm flour tortillas, for serving
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add rice and stir constantly for 3 minutes until lightly golden.
02 -
Add chopped onion and minced garlic. Cook for 5 minutes, stirring often, until 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 let cook for 2 minutes.
04 -
Reduce heat to low, cover tightly, and simmer for 20 minutes. Remove from heat and let rest, covered, for 10 minutes.
05 -
In a separate skillet, melt butter over medium-high heat. Add steak slices in a single layer, season with Montreal steak spice, and cook 2–3 minutes per side until desired doneness. Let rest.
06 -
Fluff rice with a fork and spread on a serving platter. Arrange steak on top, drizzle with warm queso, and garnish with chopped cilantro. Serve with tortillas.
# Notes:
01 -
Allow steak to come to room temperature for 20 minutes before cooking for even results.
02 -
Deglaze the steak pan with a splash of beef broth for added depth and drizzle over the finished dish.
03 -
This dish improves in flavor when made ahead and is ideal for meal prep.
04 -
To reheat, add a splash of water to rice and warm the steak separately to maintain texture.