Steak Queso Rice Delight
A scrumptious dish that combines juicy steak strips with creamy queso and perfectly cooked rice, perfect for busy weeknights or impressing guests.
Ingredients
Steak Preparation
- 450 g steak strips (sirloin, flank, or ribeye)
- 15 ml olive oil
- 5 g salt
- 2.5 g freshly ground black pepper
- 3 g garlic powder
- 1.5 g paprika
- 1.5 g ground cumin
Rice Cooking
- 200 g jasmine or basmati rice
- 480 ml beef broth
- 15 g unsalted butter
- 2.5 g salt
- 2.5 g garlic powder
- 0.5 g smoked paprika
Queso Sauce
- 100 g shredded white cheddar cheese
- 60 g shredded Monterey Jack cheese
- 180 ml heavy cream
- 30 g cream cheese
- 2.5 g garlic powder
- 0.5 g cayenne pepper (optional)
Garnishes
- 8 g fresh cilantro, finely chopped
- 1 medium jalapeño, thinly sliced
- 15 g sour cream
- 80 g diced tomatoes
Instructions
Preparing the Rice
- Combine beef broth, butter, salt, garlic powder, and smoked paprika in a medium saucepan and bring to a boil.
- Add rice, reduce heat to low, cover securely, and simmer for 15–18 minutes until liquid is absorbed.
- Fluff gently with a fork and set aside.
Cooking the Steak
- In a bowl, evenly coat steak strips with salt, black pepper, garlic powder, paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear steak strips in a single layer for 3–4 minutes per side until a deep crust forms and desired doneness is achieved.
- Remove from heat and let rest for 5 minutes.
Making the Queso Sauce
- In a small saucepan, warm heavy cream over low heat until gentle bubbles appear at the edges.
- Blend in cream cheese, whisking until fully melted.
- Gradually add shredded white cheddar and Monterey Jack, stirring constantly to integrate until silky smooth.
- Incorporate garlic powder and cayenne, if desired.
- Maintain sauce on the lowest heat, stirring occasionally.
Assembly
- Distribute the fragrant rice among serving bowls to create a base.
- Layer with rested steak slices and generously ladle over the warm queso sauce, allowing sauce to pool into the rice.
- Garnish each bowl with cilantro, jalapeño slices, diced tomatoes, and a touch of sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of beef broth or cream. For longer storage, freeze components separately for up to 2 months.