Description
A bold and comforting meal of seared steak served over creamy, cheesy rice and finished with a drizzle of homemade queso. Rich, satisfying, and packed with Tex-Mex flavor.
Ingredients
- Steak (flank or skirt): 1 pound – tender and flavorful when marinated and seared
- Olive Oil: 2 tablespoons – helps get a perfect sear on the steak
- Salt & Black Pepper: 1 teaspoon each – enhances natural flavors
- Garlic Powder: 1 teaspoon – adds a savory depth
- Smoked Paprika: 1 teaspoon – infuses a subtle smoky note
- White Rice: 1 cup – the creamy, fluffy base for our cheesy mixture
- Chicken Broth: 2 cups – adds flavor and richness to the rice
- Butter: 2 tablespoons – adds silkiness and richness
- Shredded Cheddar Cheese: 1 1/2 cups – the star of the cheesy rice layer
- Milk: 1/2 cup – helps blend and melt the cheese smoothly
- Cream Cheese: 1/4 cup – adds body and creaminess to the queso
- Jalapeños (optional): 1 finely chopped – brings a gentle kick
- Fresh Cilantro: 2 tablespoons chopped – brightens the dish
- Lime Wedges: For serving – a final burst of freshness
Instructions
- Preheat Your Equipment: Heat your skillet over medium-high and prep your saucepan for the rice.
- Combine Ingredients: In a bowl, season steak with olive oil, salt, pepper, garlic powder, and smoked paprika. Let it sit while the skillet heats.
- Prepare Your Cooking Vessel: In your saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until rice is fluffy and liquid is absorbed.
- Assemble the Dish: While rice cooks, sear the steak in the hot skillet for 3–4 minutes per side (medium doneness). Let rest before slicing thinly against the grain.
- Cook to Perfection: In the same skillet, reduce heat and add butter, milk, cream cheese, and cheddar. Stir until melted into a smooth queso. Fold in jalapeños if using.
- Finishing Touches: Mix a portion of the queso into the cooked rice until creamy. Layer rice on a plate or bowl, top with sliced steak, then drizzle extra queso over top.
- Serve and Enjoy: Garnish with chopped cilantro and a squeeze of lime. Serve hot and dig in!
Notes
- Use freshly shredded cheese for a smoother melt.
- Let steak rest before slicing to keep it juicy.
- Add a splash of milk when reheating to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg