Description
This steak queso rice is a delicious and hearty dish, combining tender steak with creamy queso and flavorful rice for the ultimate comfort food.
Ingredients
For the Steak:
1 lb flank steak or sirloin, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
Juice of 1 lime
For the Rice:
1 cup long-grain white or jasmine rice
2 cups water or broth
1 tablespoon butter or oil
1/4 teaspoon salt
For the Queso Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk (or half-and-half)
1 1/2 cups shredded cheddar or Mexican cheese blend
1/4 cup diced green chilies or jalapeños (optional)
Salt, to taste
Optional Toppings:
Chopped cilantro
Diced tomatoes
Sliced avocado
Sour cream
Hot sauce
Instructions
Cook the Rice: In a saucepan, bring water (or broth), rice, salt, and butter to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is tender. Remove from heat and let sit covered for 5 minutes.
Prepare the Steak: In a bowl, toss sliced steak with olive oil, spices, salt, pepper, and lime juice. Heat a skillet over medium-high heat and sear steak for 2–3 minutes per side, until browned and cooked through. Set aside.
Make the Queso: In a small saucepan, melt butter and whisk in flour. Cook for 1 minute, then slowly whisk in milk until smooth. Stir in shredded cheese and chilies, if using. Stir until melted and creamy. Season to taste.
Assemble: On plates or in bowls, layer rice, top with steak, and drizzle generously with queso sauce. Add toppings if desired.
Notes
For extra spice, add chipotle powder or hot sauce to the steak or queso.
Use brown rice or cauliflower rice for a healthier option.
Leftovers reheat well and make a great burrito bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
