Name: Steak and Queso Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 pound flank or sirloin steak; 1 teaspoon paprika; 2 teaspoons ground cumin; 1 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons butter; 2 garlic cloves, finely chopped; 1 and 1/2 cups whole milk; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper, to taste; 1 cup long-grain white rice; 2 cups broth or water; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt, as needed; Chopped fresh cilantro; Lime wedges; Avocado slices; Sliced jalapeños

Description

Seared steak, gooey queso, and fluffy rice come together in this easy Tex-Mex comfort dish you’ll crave every weeknight.

Ingredients

→ For the Steak:

1 pound flank or sirloin steak

1 teaspoon paprika

2 teaspoons ground cumin

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

→ For the Queso Sauce:

2 tablespoons butter

2 garlic cloves, finely chopped

1 and 1/2 cups whole milk

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

→ For the Rice:

1 cup long-grain white rice

2 cups broth or water

1 tablespoon olive oil

1 teaspoon garlic powder

Salt, as needed

→ Optional Garnishes:

Chopped fresh cilantro

Lime wedges

Avocado slices

Sliced jalapeños

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Instructions

Prepare the Queso Sauce: In a skillet over medium heat, melt butter and sauté garlic until fragrant (about 1 minute). Add milk and bring to a gentle simmer. Gradually stir in shredded cheeses until smooth and melted. Season with chili powder, cumin, salt, and pepper. Keep warm.

Cook the Rice: Rinse rice under cold water. In a pot, heat olive oil and toast rice with garlic powder for 2 minutes. Add broth or water and salt. Bring to a boil, then cover and simmer on low for 18–20 minutes until tender.

Season the Steak: Pat steak dry, rub with olive oil, and coat evenly with paprika, cumin, garlic powder, salt, and pepper.

Sear the Steak: Heat a large skillet until very hot. Sear steak for 4–5 minutes per side depending on doneness preference (4 mins for medium-rare, 5 for medium). Rest for 5–10 minutes, then slice thinly against the grain.

Assemble and Serve: Plate the rice, top with steak slices, and spoon over the warm queso sauce. Add optional garnishes like cilantro, jalapeños, avocado, and lime. Serve immediately.

Notes

Always slice steak against the grain for maximum tenderness.

Use broth instead of water in rice for extra flavor.

Spice it up by adding chopped jalapeños or cayenne to the queso.

Resting the steak before slicing keeps it juicy and flavorful.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Hearty Mains
Method: Stovetop Searing + Simmering
Cuisine: Tex-Mex