
This hearty steak and rice bowl has become my family's answer to expensive restaurant steak dinners, delivering all the indulgent flavors we crave at a fraction of the cost. The combination of perfectly seasoned flank steak, fluffy garlic rice, and silky homemade queso creates a Tex Mex inspired masterpiece that satisfies even the biggest appetites. What started as a way to use up leftover steak has evolved into one of our most requested weeknight meals.
I discovered this recipe during a particularly busy month when I needed something that felt special but didn't require hours in the kitchen. My husband, who's notoriously hard to please when it comes to home cooked meals, declared it better than our favorite Mexican restaurant's steak bowl. Now it's become our Friday night tradition, and even my teenage daughter has learned to make the queso sauce herself.
Ingredients
- For the Steak: 450g flank or sirloin steak flank steak offers the best value and flavor when sliced properly
- 1 tablespoon olive oil: helps the spices adhere and promotes even browning
- 1 teaspoon paprika: adds color and mild smoky flavor to the crust
- 2 teaspoons ground cumin: essential for that authentic Tex Mex taste
- 1 teaspoon garlic powder: provides consistent garlic flavor throughout
- Salt and pepper to taste: kosher salt and freshly ground black pepper work best
- For the Queso Sauce: 2 tablespoons unsalted butter creates the rich base for the cheese sauce
- 2 garlic cloves, finely chopped: fresh garlic gives the best flavor depth
- 1½ cups whole milk: full fat milk prevents the sauce from breaking
- 2 cups cheddar cheese, shredded: sharp cheddar provides the best flavor
- 1 cup Monterey Jack cheese, shredded: adds creaminess and mild flavor
- ½ teaspoon ground cumin: ties the sauce flavors to the steak seasoning
- 1 teaspoon chili powder: adds warmth without overwhelming heat
- Salt and pepper to taste: balances the richness of the cheese
- For the Rice: 1 cup long grain white rice jasmine or basmati rice work beautifully
- 1 tablespoon olive oil: helps prevent sticking and adds subtle flavor
- 2 cups chicken or vegetable broth: creates more flavorful rice than plain water
- 1 teaspoon garlic powder: infuses the rice with savory flavor
- Salt to taste: enhances all the other flavors
- Optional Garnishes: Fresh cilantro, chopped adds bright freshness to cut through richness
- Sliced avocado: choose ripe but firm avocados for best texture
- Sliced jalapeños: fresh or pickled both work depending on heat preference
- Lime wedges: fresh lime juice brightens the entire dish
Step-by-Step Instructions
- Season and Marinate the Steak:
- Remove the steak from refrigeration 15 minutes before cooking to bring to room temperature. Pat completely dry with paper towels, removing any excess moisture that could prevent proper searing. Rub all surfaces with olive oil, then season generously with paprika, cumin, garlic powder, salt, and pepper. Press the seasonings into the meat with your hands, ensuring even coverage on both sides. Let the steak rest while you prepare the rice.
- Create Perfectly Fluffy Rice:
- Rinse the rice under cold running water in a fine mesh strainer until the water runs completely clear, usually 2 to 3 minutes. This removes excess starch that can make rice gummy. Heat olive oil in a heavy bottomed pot over medium heat. Add the drained rice and garlic powder, stirring constantly for 2 minutes until the rice is lightly toasted and fragrant. Pour in the broth and add a generous pinch of salt. Bring to a rolling boil, then immediately reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
- Achieve the Perfect Steak Sear:
- Heat a large cast iron or heavy skillet over high heat until it's smoking hot, about 3 to 4 minutes. Carefully place the seasoned steak in the pan without moving it for 4 to 5 minutes, allowing a beautiful crust to develop. Flip once and cook for another 4 to 5 minutes for medium rare, or adjust timing based on your preferred doneness and steak thickness. The internal temperature should reach 130°F for medium rare. Transfer the steak to a cutting board and tent with foil, allowing it to rest for 5 to 10 minutes before slicing.
- Make the Silky Queso Sauce:
- Using the same skillet with the steak drippings, reduce heat to medium and add butter. Once melted, add the chopped garlic and cook for 1 minute until fragrant but not browned. Slowly pour in the milk, whisking constantly to incorporate the fond from the pan. Bring the mixture just to a gentle simmer, being careful not to let it boil. Gradually add the shredded cheeses in small handfuls, whisking constantly until each addition is completely melted before adding more. Stir in cumin, chili powder, salt, and pepper. Continue cooking and stirring until the sauce is thick enough to coat the back of a spoon.
- Slice the Rested Steak:
- Using a very sharp knife, slice the rested steak against the grain into thin strips, about ¼ inch thick. Cutting against the grain is crucial for tender bites, especially with flank steak. The grain runs lengthwise, so cut perpendicular to those muscle fibers.
- Assemble the Perfect Bowl:
- Divide the fluffy rice among four serving bowls, creating a bed for the other components. Arrange the sliced steak over the rice, then generously drizzle the warm queso sauce over everything. Top with your choice of garnishes like chopped cilantro, sliced avocado, jalapeños, and serve with lime wedges on the side for squeezing.

You Must Know
- Each serving provides approximately 35 grams of protein for lasting satisfaction
- The dish is naturally gluten free when made with certified gluten free broth and spices
- Flank steak becomes incredibly tender when sliced properly against the grain
- Fresh shredded cheese melts much more smoothly than pre packaged shredded varieties
- The queso sauce can be made ahead and gently reheated with a splash of milk
The secret to this recipe's success lies in the homemade queso sauce, which elevates simple ingredients into something restaurant worthy. I've tried countless store bought queso varieties, but nothing compares to the silky texture and rich flavor you get from making it fresh. My kids now ask me to make extra sauce because they love using it as a dip for tortilla chips the next day.
Storage and Reheating Guidelines
Store components separately in the refrigerator for up to 3 days for best results. The rice reheats beautifully in the microwave with a tablespoon of water to restore moisture. Sliced steak can be gently rewarmed in a skillet over low heat or eaten cold in salads. The queso sauce will thicken when cold, so reheat it slowly over low heat while whisking in milk a tablespoon at a time until it reaches the desired consistency.
Smart Ingredient Substitutions
Transform this dish by using chicken thighs or shrimp instead of steak for different protein options. Brown rice or cauliflower rice work well for those seeking healthier grain alternatives. The queso can be made with different cheese combinations like pepper jack for heat or adding cream cheese for extra richness. Ground turkey seasoned with the same spices makes an economical variation that's equally delicious.
Perfect Serving Suggestions
This bowl pairs wonderfully with warm flour tortillas or crispy tortilla chips on the side for scooping. A simple side salad with lime vinaigrette helps cut through the richness of the cheese sauce. For entertaining, set up a build your own bowl station with all the garnishes separated so guests can customize their portions. The recipe easily doubles for larger gatherings or meal prep sessions.
Tex Mex Culinary Heritage
This dish draws inspiration from traditional Tex Mex cuisine, which developed along the Texas Mexico border as a fusion of Mexican cooking techniques with local ingredients and American preferences. The combination of seasoned meat, rice, and cheese sauce reflects the hearty, comfort food style that Tex Mex cuisine is known for, adapted for modern home kitchens while maintaining those bold, satisfying flavors.
Pro Tips
- Let your skillet get properly hot before adding the steak to achieve that perfect caramelized crust
- Always shred cheese fresh from the block for the smoothest melting and best texture in your queso
- Save time by cooking a double batch of seasoned rice and freezing half for next time

Recipe FAQs
- → What cut of steak works best for this dish?
Flank or sirloin steak is ideal due to their tenderness and flavor when seared.
- → How do you make the queso sauce smooth and creamy?
Melt cheeses gradually into warm milk, stirring constantly to prevent clumping and achieve a glossy texture.
- → Can I use a different type of rice?
Long-grain white rice is recommended for its fluffy texture, but jasmine or basmati can be used with slight cooking adjustments.
- → How should the steak be cooked for best results?
Sear the steak on high heat for 4–5 minutes per side, then let it rest before slicing thinly against the grain for tenderness.
- → Are there gluten-free considerations for this meal?
Yes, ensure the broth and spices are certified gluten-free to maintain the dish's gluten-free status.