This Cheesy Steak and Queso Rice recipe elevates a simple weeknight dinner into a gourmet experience. Tender, perfectly seasoned steak is paired with creamy, decadent queso sauce and fluffy, flavorful rice, creating a harmonious blend of textures and tastes that will tantalize your taste buds. This dish is a celebration of comfort food with a sophisticated twist, perfect for impressing guests or simply treating yourself.
Why You Will Love This Recipe
This recipe is a winner for several reasons. Firstly, it’s incredibly versatile. You can easily adapt the type of steak, cheese, or spices to suit your preferences. Secondly, it’s surprisingly quick and easy to make. Despite its impressive presentation and flavor profile, it requires minimal effort and time, making it ideal for busy weeknights. Lastly, it’s an absolute crowd-pleaser. The combination of savory steak, cheesy sauce, and flavorful rice is universally appealing and guaranteed to be a hit with everyone who tries it. This is a dish that will have your family and friends begging for seconds.
Ingredients:
→ For the Steak
- 1 pound flank or sirloin steak
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
→ For the Queso Sauce
- 1 and 1/2 cups whole milk
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground cumin
- 2 cups cheddar cheese, shredded
- 2 tablespoons butter
- 1 teaspoon chili powder
- 2 garlic cloves, finely chopped
- 1 cup Monterey Jack cheese, shredded
→ For the Rice
- 2 cups broth or water
- Salt, as needed
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 teaspoon garlic powder
→ Optional Garnishes
- Chopped fresh cilantro
- Lime wedges
- Avocado slices
- Sliced jalapeños
Preparation:
Step 1: Prepare the steak by patting it dry with paper towels. This crucial step ensures that the steak will develop a beautiful sear. Rub with olive oil on all sides to help the spices adhere and to promote even cooking.
Step 2: Season the steak generously with paprika, cumin, garlic powder, salt, and black pepper. Press the spices firmly into the meat to create a flavorful crust. Don’t be shy with the seasoning – it’s what gives the steak its distinctive taste.
Step 3: Cook the rice by rinsing it thoroughly under cold water to remove excess starch. This will prevent the rice from becoming sticky. Heat olive oil in a pot, add the rinsed rice and garlic powder, and toast for 2 minutes, stirring constantly. Toasting the rice enhances its nutty flavor and adds depth to the dish.
Step 4: Pour in broth or water along with a pinch of salt. Bring to a boil, then cover, reduce to low, and simmer for 18-20 minutes until tender. Ensure the rice is cooked through and the liquid is fully absorbed before removing from heat. Fluff with a fork before serving.
Step 5: Prepare the queso sauce by melting butter in a skillet over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. The garlic infuses the butter with its aromatic flavor, creating a delicious base for the sauce.
Step 6: Stir in the whole milk and bring gently to a simmer. Avoid boiling, as this can cause the milk to scald. Gradually add shredded cheddar and Monterey Jack cheeses to the warm milk, stirring in handfuls until fully melted and smooth. Adding the cheese gradually ensures that it melts evenly and creates a creamy, luscious sauce.
Step 7: Season the queso sauce with chili powder, ground cumin, salt, and black pepper to taste. Adjust the seasoning to your preference, adding more chili powder for extra heat or more cumin for an earthier flavor.
Step 8: Heat a large skillet until very hot. This is essential for achieving a good sear on the steak. Add the seasoned steak and sear for 4-5 minutes on each side until desired doneness is reached. For medium-rare, cook 4 minutes per side; for medium, 5 minutes per side. Use a meat thermometer to ensure the steak is cooked to your liking.
Step 9: Once cooked, transfer steak to a board and let it rest for 5 to 10 minutes before slicing thinly against the grain. Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful cut. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Step 10: Prepare your garnishes by slicing fresh cilantro, cutting lime into wedges, slicing avocado, and cutting jalapeños if using. These garnishes add a pop of freshness and visual appeal to the dish.
Step 11: Assemble the dish by dividing rice among plates, arranging steak slices on top, and generously spooning warm queso sauce over both. Top with cilantro, jalapeños, avocado, and lime as desired. Serve immediately and enjoy!
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Complexity: High
- Overall Enjoyment: High
Serving Suggestions:
This Cheesy Steak and Queso Rice is a complete meal on its own, but it can also be served with a side of black beans, a fresh salad, or grilled vegetables for a more balanced meal. Consider adding a dollop of sour cream or Greek yogurt for extra creaminess.
Tips:
- For a richer queso sauce, use heavy cream instead of milk.
- To save time, you can cook the rice in advance and reheat it before serving.
- If you don’t have flank or sirloin steak, you can use skirt steak or even chicken.
- Experiment with different types of cheese in the queso sauce, such as pepper jack or Oaxaca cheese.
- Adjust the amount of chili powder and jalapeños to control the spiciness of the dish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving, approximate):
- Calories: 700-800
- Protein: 40-50g
- Sodium: 800-1000mg
Conclusion
Cheesy Steak and Queso Rice is a delicious and satisfying dish that’s perfect for any occasion. With its tender steak, creamy queso sauce, and flavorful rice, it’s a guaranteed crowd-pleaser that will leave you wanting more. This recipe is a testament to the fact that simple ingredients, when combined with care and creativity, can create truly extraordinary culinary experiences. So, gather your ingredients, put on your apron, and get ready to enjoy a meal that’s both comforting and unforgettable.
Questions and Answers about this Recipe:
Q1: Can I use a different type of steak for this recipe?
A: Absolutely! While flank or sirloin steak is recommended for its tenderness and flavor, you can easily substitute with skirt steak, ribeye, or even chicken breast. Just adjust the cooking time accordingly to ensure it’s cooked to your desired doneness.
Q2: How can I make the queso sauce spicier?
A: There are several ways to add a kick to your queso sauce. You can increase the amount of chili powder, add a pinch of cayenne pepper, or incorporate diced jalapeños. For an even bolder flavor, consider using pepper jack cheese in addition to cheddar and Monterey Jack.
Q3: What’s the best way to reheat leftovers of this dish?
A: To reheat leftovers, store the steak, rice, and queso sauce separately in airtight containers. When ready to reheat, warm the steak in a skillet over medium heat or in the microwave. Reheat the rice in the microwave with a tablespoon of water to prevent it from drying out. Warm the queso sauce in a saucepan over low heat, stirring frequently until smooth. Assemble the dish as directed and enjoy!
Q4: Can I make this recipe vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian by replacing the steak with grilled or sautéed vegetables such as bell peppers, onions, zucchini, and mushrooms. You can also add black beans or lentils for extra protein.
Q5: Is it possible to prepare the queso sauce ahead of time?
A: Yes, the queso sauce can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, stirring frequently, until smooth and creamy. You may need to add a splash of milk to thin it out if it becomes too thick during storage.
