This Cheesy Steak & Rice dish combines tender, seasoned steak slices with fluffy garlic rice, all smothered in a rich, creamy queso sauce. It’s a comforting, Tex-Mex-inspired meal that’s easy to prepare and perfect for busy weeknights or casual gatherings. The combination of flavors and textures makes it a crowd-pleaser, and the best part is that it comes together in under an hour. Whether you’re cooking for a family or entertaining guests, this dish is sure to satisfy and impress.
Ingredients
For the Steak:
-
1 lb (450g) flank or sirloin steak
-
1 tsp paprika
-
Salt and pepper, to taste
-
2 tsp ground cumin
-
1 tbsp olive oil
-
1 tsp garlic powder
For the Queso Sauce:
-
1½ cups whole milk
-
Pinch of salt and pepper
-
½ tsp ground cumin
-
2 cups shredded cheddar cheese
-
2 tbsp butter
-
1 tsp chili powder
-
2 cloves garlic, minced
-
1 cup shredded Monterey Jack cheese
-
2 cups chicken broth (or water)
-
Salt, as needed
-
1 tbsp olive oil
-
1 cup long-grain white rice
-
1 tsp garlic powder
Optional Garnishes:
-
Fresh cilantro, chopped
-
Lime wedges
-
Sliced avocado
-
Sliced jalapeños
Directions
Prepare the Rice:
Rinse the rice under cold water until the water runs clear. In a saucepan, heat olive oil over medium heat. Add the rice and garlic powder, stirring to coat the grains. Toast for 1–2 minutes until the edges become translucent. Add chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until the rice is tender.
Cook the Steak:
Pat the steak dry with paper towels. Rub both sides with olive oil, then season with paprika, cumin, garlic powder, salt, and pepper. Preheat a cast-iron skillet over high heat until it’s very hot. Add the steak and sear for 4–5 minutes per side for medium-rare, adjusting time for desired doneness. Remove the steak from the skillet and let it rest for 5–10 minutes before slicing against the grain into thin strips.
Make the Queso Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the milk, bringing it to a gentle simmer while scraping up any browned bits from the skillet. Gradually add the shredded cheeses, stirring constantly until melted and smooth. Season with cumin, chili powder, salt, and pepper to taste.
Assemble the Dish:
Fluff the cooked rice with a fork and divide it among serving plates. Top with sliced steak strips and pour the warm queso sauce over the top. Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños, if desired.
Nutritional Information (per serving)
-
Calories: Approximately 550 kcal
-
Protein: 35 g
-
Fat: 25 g
-
Carbohydrates: 50 g
-
Fiber: ~
-
Sugar: ~
-
Sodium: ~