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Steak Queso Rice: A Delicious and Flavorful Recipe to Try!

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This Steak Queso Rice combines tender steak with creamy queso and fluffy rice, creating a satisfying meal that warms both the heart and the stomach. It’s perfect for busy weeknights when you crave something comforting yet quick.

Ingredients

Scale
  • 1 lb steak strips (sirloin, flank, or ribeye)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1 cup jasmine or basmati rice
  • 2 cups beef broth
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 cup shredded white cheddar cheese
  • ½ cup Monterey Jack cheese
  • ¾ cup heavy cream
  • 2 tablespoons cream cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional for spice)
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, sliced
  • 1 tablespoon sour cream
  • ½ cup diced tomatoes

Instructions

  1. In a medium saucepan, bring 2 cups of beef broth, 1 tablespoon of butter, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of smoked paprika to a boil. Once boiling, add 1 cup of jasmine or basmati rice. Reduce the heat to low, cover, and let it simmer for 15-18 minutes. You’ll know it’s ready when the liquid has been absorbed and the rice is tender. Fluff with a fork and set aside.
  2. In a bowl, season 1 lb of steak strips with 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoon of paprika, and ½ teaspoon of cumin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak strips and cook for 3-4 minutes on each side until they are browned and reach your desired doneness. Avoid overcrowding the pan to ensure a good sear. Remove the steak from the skillet and let it rest for 5 minutes before slicing.
  3. In a small saucepan, heat ¾ cup of heavy cream over low heat. Add 2 tablespoons of cream cheese and stir until melted and smooth. Gradually add 1 cup of shredded white cheddar cheese and ½ cup of Monterey Jack cheese, stirring constantly until the mixture is creamy and fully combined. If you want a little kick, mix in ½ teaspoon of garlic powder and ¼ teaspoon of cayenne pepper. Keep the sauce warm on low heat.
  4. In serving bowls, divide the cooked rice equally. Top each bowl with sliced steak strips and drizzle generously with the queso sauce. The creamy sauce should cascade over the steak and rice, creating a mouthwatering visual.
  5. Add your favorite toppings, such as chopped cilantro, diced tomatoes, sliced jalapeños, or a dollop of sour cream for extra flavor and freshness. Serve immediately while the dish is warm and enjoy!

Nutrition

Keywords: Don’t overcook the steak; aim for a perfect medium-rare for the juiciest results. Use a non-stick pan for the queso to prevent sticking and burning.

Find it online: https://crumella.com/steak-queso-rice-a-delicious-and-flavorful-recipe-to-try/