Description
Steak Queso Rice brings explosive flavor straight from your kitchen to the dinner table. Melted cheese, tender beef, and perfectly seasoned rice combine for a hearty meal that satisfies your craving for comfort and zest.
Ingredients
Scale
Main Proteins and Starches:
- 1 lb steak strips
- 1 cup jasmine or basmati rice
Seasoning and Cooking Liquids:
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Cheese and Garnishes:
- 1 cup shredded white cheddar cheese
- ½ cup Monterey Jack cheese
- ¾ cup heavy cream
- 2 tablespoons cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeno, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
- Combine 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin in a small bowl to create your steak seasoning blend.
- Pat your 1 lb steak strips dry with paper towels and generously coat them with the seasoning mixture, ensuring even coverage.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat at 400°F until the oil shimmers and looks slightly rippled.
- Carefully place seasoned steak strips into the hot skillet, cooking for 2-3 minutes per side for medium-rare doneness.
- Remove steak from skillet and let it rest on a cutting board while preparing the rice.
- Combine 1 cup rice, 2 cups beef broth, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika in a pot.
- Bring rice mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
- In a separate saucepan, blend 1 cup white cheddar, ½ cup Monterey Jack, ¾ cup heavy cream, 2 tablespoons cream cheese, ½ teaspoon garlic powder, and optional ¼ teaspoon cayenne over medium-low heat.
- Whisk queso sauce continuously for 4-5 minutes until cheeses melt completely and sauce becomes smooth and creamy.
- Plate cooked rice, top with sliced steak strips, and generously pour warm queso sauce over the top.
- Garnish with 2 tablespoons chopped cilantro, sliced jalapeno, 1 tablespoon sour cream, and ½ cup diced tomatoes for extra flavor and color.
Notes
- The steak cooks best when patted dry before seasoning to help create a nice golden-brown crust.
- For extra flavor, let the rice simmer with broth instead of water to add depth and richness to the base.
- Use room temperature cheese when making the queso sauce to help it melt more smoothly and prevent clumping.
- Choose a cast iron skillet for cooking steak to get the best sear and develop deeper flavor caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 565 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 120 mg