Description
Sizzling steak queso rice delivers pure comfort straight to your dinner table, melding tender beef with creamy cheese and fluffy rice. This hearty Mexican-inspired meal brings restaurant-quality flavors right into your kitchen without complicated steps.
Ingredients
Scale
Main Proteins and Starches:
- 1 lb flank or sirloin steak
- 1 cup long-grain white rice
- 2 cups cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
Liquids and Seasonings:
- 1½ cups whole milk
- 2 cups broth
- 2 tablespoons butter
- 2 tablespoons olive oil
Spices and Herbs:
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 garlic cloves, chopped finely
- Salt and pepper to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Jalapeno slices
Instructions
- Pat 1 lb flank steak completely dry using paper towels. Rub the entire surface with 1 tbsp olive oil.
- Mix 1 tsp paprika, 2 tsp cumin, 1 tsp garlic powder, salt, and pepper together. Press seasoning blend firmly into both sides of the steak.
- Heat a large skillet on high until extremely hot, around 450°F. Cook steak for 4-5 minutes on each side for medium-rare doneness.
- Remove steak from heat and let it rest on a cutting board for 7-8 minutes. This helps retain internal juices.
- Rinse 1 cup long-grain white rice under cold water to remove excess starch. Drain thoroughly.
- Heat 1 tbsp olive oil in a pot over medium heat. Add rice and 1 tsp garlic powder, stirring to coat grains completely.
- Toast rice for 2-3 minutes until lightly golden. Pour in 2 cups broth and add a pinch of salt.
- Bring rice to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until liquid is absorbed.
- Melt 2 tbsp butter in the same skillet over medium heat. Sauté 2 chopped garlic cloves for 60 seconds.
- Pour 1½ cups whole milk into the skillet. Allow to simmer gently.
- Gradually add 2 cups cheddar and 1 cup Monterey Jack cheese, stirring constantly. Incorporate cheese in small handfuls.
- Season queso with ½ tsp cumin, 1 tsp chili powder, salt, and pepper to taste. Keep stirring until completely smooth.
- Slice steak into thin strips against the grain for maximum tenderness.
- Assemble dish by placing rice on plates. Top with steak strips and pour warm queso sauce over everything.
- Garnish with fresh cilantro, jalapeño slices, avocado, and lime wedges for extra flavor.
Notes
- Always pat the steak dry before seasoning to help create a perfect, crispy exterior that seals in the juices.
- Slice the steak against the grain to guarantee maximum tenderness and prevent tough, chewy bites.
- Toast your rice in olive oil before adding liquid to enhance its nutty flavor and prevent clumping.
- Use a heavy-bottomed skillet for even heat distribution when cooking steak, which helps achieve that beautiful golden-brown crust.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 642 kcal
- Sugar: 3 g
- Sodium: 565 mg
- Fat: 41 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 135 mg