Description
A delicious blend of seared steak, flavorful rice, and creamy queso sauce, perfect for any meal or gathering.
Ingredients
- 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
- 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
- 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)
- 8 g fresh cilantro, finely chopped
- 1 jalapeño, thinly sliced
- 15 g sour cream
- 80 g diced tomatoes
Instructions
- In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil.
- Add the rice, reduce heat to low, cover securely, and let simmer for 15–18 minutes until the liquid is absorbed. Fluff gently with a fork and set aside.
- In a bowl, coat steak strips evenly with salt, black pepper, garlic powder, paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat. Sear steak strips for 3–4 minutes per side until a deep crust forms. Remove from heat and let rest for 5 minutes.
- In a small saucepan, warm the heavy cream over low heat. Blend in cream cheese, whisking until melted.
- Gradually add shredded white cheddar and Monterey Jack, stirring until sauce is smooth. Incorporate garlic powder and cayenne, if desired.
- Distribute the rice into serving bowls, layer with steak slices, and ladle warm queso sauce over top.
- Garnish with cilantro, jalapeño slices, diced tomatoes, and sour cream if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the steak and rice mixture for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Mexican