Description
Prepare to embark on a flavor-packed adventure with our delectable “Cheesy Steak and Queso Rice” recipe! This dish is a harmonious fusion of tender, spice-rubbed steak, creamy and indulgent queso sauce, and fluffy, garlic-infused rice.
Ingredients
- 1 pound flank or sirloin steak
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 and 1/2 cups whole milk
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground cumin
- 2 cups cheddar cheese, shredded
- 2 tablespoons butter
- 1 teaspoon chili powder
- 2 garlic cloves, finely chopped
- 1 cup Monterey Jack cheese, shredded
- 2 cups broth or water
- Salt, as needed
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 teaspoon garlic powder
- Chopped fresh cilantro (optional)
- Lime wedges (optional)
- Avocado slices (optional)
- Sliced jalapeños (optional)
Instructions
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and toast for 2–3 minutes. Stir in broth (or water), garlic powder, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15–18 minutes, or until the rice is fluffy and the liquid is absorbed. Remove from heat and set aside.
2. Rub the steak with paprika, cumin, garlic powder, salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the steak for 4–5 minutes per side or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
3. In a saucepan over medium heat, melt the butter. Add the chopped garlic and cook for 30 seconds. Pour in the milk, then add the cumin, chili powder, salt, and pepper. Heat the mixture until it’s steaming (do not boil). Reduce the heat to low and slowly whisk in the cheddar and Monterey Jack cheeses until they’re melted and the sauce is smooth. Keep the queso sauce warm.
4. Fluff the cooked rice and divide it into bowls. Top the rice with the sliced steak and generously ladle the warm queso sauce over the top.
Notes
For a visually appealing presentation, consider garnishing the “Cheesy Steak and Queso Rice” with fresh cilantro, avocado slices, lime wedges, or sliced jalapeños. The contrasting colors and textures will make this dish a true showstopper on your table.
- Prep Time: 5
- Cook Time: 18
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 600
- Calories: 5
- Sugar: 800
- Sodium: 35
- Fat: 15
- Saturated Fat: 20
- Unsaturated Fat: 0
- Trans Fat: 80
- Carbohydrates: 4
- Fiber: 50
- Protein: undefined
- Cholesterol: 50