Description
Steak Queso Rice becomes your weekend comfort meal that brings Tex-Mex flavors straight to your dinner table. Melty cheese, tender beef strips, and fluffy rice combine for a satisfying plate that makes weeknight cooking feel like a delicious fiesta.
Ingredients
Scale
Main Ingredients:
- 1 lb steak (sirloin or ribeye)
- 1 cup uncooked white rice
- 2 cups beef broth
Seasoning Ingredients:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
Queso Sauce Ingredients:
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
Optional Garnishes:
- Chopped cilantro
- Sliced jalapenos
- Diced tomatoes
- Sour cream
Instructions
- Heat 15 milliliters (1 tablespoon) olive oil in a large skillet at 204°C (400°F) over medium-high heat for 2 minutes until oil shimmers and becomes fragrant.
- Add 454 grams (1 pound) sliced steak and sprinkle 2.5 grams (½ teaspoon) each of salt, black pepper, garlic powder, onion powder, and smoked paprika directly onto the meat.
- Sear steak pieces for 3-4 minutes per side, creating a golden-brown crust and achieving your preferred level of doneness.
- Transfer seared steak to a clean plate, keeping it warm and preserving its juicy texture.
- In the same skillet, pour 192 grams (1 cup) uncooked white rice and toast for 60 seconds, stirring constantly to develop a nutty flavor.
- Add 474 milliliters (2 cups) beef broth to the rice, stirring gently to distribute liquid evenly.
- Bring liquid to a rapid boil, then reduce heat to low, cover skillet, and simmer rice for 15-18 minutes until grains are tender and liquid is absorbed.
- Simultaneously, prepare queso sauce by warming 120 milliliters (½ cup) each of heavy cream and milk in a separate saucepan over low heat.
- Gradually incorporate 113 grams (1 cup) shredded cheese, whisking continuously until sauce becomes smooth and completely melted.
- Season queso with 1.25 grams (¼ teaspoon) each of chili powder, cumin, and salt, mixing thoroughly.
- Return cooked steak to rice skillet and gently fold to combine.
- Pour warm queso sauce over steak and rice, ensuring even coverage.
- Optionally garnish with fresh chopped cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream.
- Serve immediately while sauce and rice are hot and steak remains tender.
Notes
- Use a cast-iron skillet for the best sear and flavor development on the steak, creating a delicious caramelized exterior.
- Let the steak rest for 5 minutes after cooking to help the juices redistribute, ensuring each slice remains tender and juicy.
- For a lighter version, swap heavy cream with half-and-half and use reduced-fat cheese without compromising the creamy texture.
- If avoiding gluten, confirm your beef broth is gluten-free and serve with cauliflower rice as an alternative base.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 462 kcal
- Sugar: 2 g
- Sodium: 3800 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg