Description
This Steak & Queso Rice combines tender, perfectly seasoned steak with a creamy, spicy queso sauce and flavorful rice. Topped with fresh garnishes like cilantro, jalapeños, and avocado, it’s a hearty and delicious meal that’s perfect for any occasion. It’s the ultimate comfort food with bold flavors!
Ingredients
Scale
For the Steak:
- 1 lb (450g) flank steak or sirloin steak
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Queso Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
Optional Garnish:
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
- Lime wedges
Instructions
-
Prepare the Steak:
- Heat the olive oil in a large skillet over medium-high heat.
- Season both sides of the steak with cumin, paprika, garlic powder, salt, and black pepper.
- Sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
- Remove the steak from the skillet and let it rest before slicing it thinly against the grain.
-
Prepare the Queso Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the milk, shredded cheddar cheese, and shredded Monterey Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- Stir in the chili powder, ground cumin, salt, and pepper. Adjust seasoning as needed.
-
Prepare the Rice:
- In a medium pot, heat the olive oil over medium heat.
- Add the rice and garlic powder, and sauté for 1-2 minutes to lightly toast the rice.
- Add the water or chicken broth, bring to a boil, then reduce to a simmer and cover.
- Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork once done.
-
Assemble the Dish:
- Serve the rice on a plate, topped with slices of the seared steak.
- Drizzle the warm queso sauce generously over the steak and rice.
- Garnish with cilantro, jalapeños, avocado slices, and lime wedges.
Notes
- You can use a different cut of beef if preferred, such as ribeye or skirt steak.
- For a spicier version, increase the amount of chili powder or add diced jalapeños directly into the queso sauce.
- The queso sauce can be made ahead of time and reheated when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-seared, Sauced, Sautéed
- Cuisine: Tex-Mex, American