Description
Steak Queso Rice Delight is a savory and satisfying dish featuring tender seared steak strips served over flavorful jasmine rice, topped with a creamy, cheesy queso sauce and garnished with fresh jalapeño, cilantro, diced tomatoes, and sour cream. This recipe combines rich and smoky spices with a velvety cheese sauce for a perfect comfort meal in just 40 minutes.
Ingredients
Scale
Steak and Seasoning
- 450 g steak strips (sirloin, flank, or ribeye)
- 15 ml olive oil
- 5 g salt
- 2.5 g freshly ground black pepper
- 3 g garlic powder
- 1.5 g paprika
- 1.5 g ground cumin
Flavored Rice
- 200 g jasmine or basmati rice
- 480 ml beef broth
- 15 g unsalted butter
- 2.5 g salt
- 2.5 g garlic powder
- 0.5 g smoked paprika
Queso Sauce
- 180 ml heavy cream
- 30 g cream cheese
- 100 g shredded white cheddar cheese
- 60 g shredded Monterey Jack cheese
- 2.5 g garlic powder
- 0.5 g cayenne pepper (optional)
Toppings
- 8 g fresh cilantro, finely chopped
- 1 jalapeño, thinly sliced
- 15 g sour cream
- 80 g diced tomatoes
Instructions
- Prepare the Flavored Rice: In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring the mixture to a boil. Add the jasmine or basmati rice, reduce the heat to low, cover the saucepan securely, and let it simmer for 15 to 18 minutes until the liquid is fully absorbed. Once cooked, fluff the rice gently with a fork and set it aside.
- Season and Sear Steak: Place the steak strips in a bowl and evenly coat them with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak strips in a single layer and sear for 3 to 4 minutes on each side until a deep crust forms and your desired doneness is reached. After searing, remove the steak from the skillet and let it rest for 5 minutes.
- Craft the Queso Sauce: In a small saucepan, warm the heavy cream over low heat until gentle bubbles appear around the edges. Blend in the cream cheese, whisking continuously until it has melted completely. Gradually add the shredded white cheddar and Monterey Jack cheeses, stirring constantly until the sauce becomes silky smooth. Stir in garlic powder and cayenne pepper if you like a bit of heat. Keep the sauce over the lowest heat, stirring occasionally to maintain consistency.
- Compose the Bowl: Divide the fragrant cooked rice among serving bowls to form a base. Layer the rested steak slices evenly on top of the rice. Generously ladle the warm queso sauce over the steak and rice, allowing it to pool and infuse the flavors.
- Add Fresh Toppings and Serve: Garnish each serving with finely chopped cilantro, thinly sliced jalapeño, diced tomatoes, and a small dollop of sour cream for added creaminess and freshness. Serve immediately while hot to enjoy the best flavors and textures.
Notes
- You can use sirloin, flank, or ribeye steak strips depending on your preference and availability.
- For a spicier queso sauce, increase the cayenne pepper or add more jalapeño slices.
- Use jasmine or basmati rice for the best aromatic effect and texture.
- Resting the steak after searing helps retain juices for a moist and tender bite.
- Ensure the queso sauce is kept warm on low heat and stirred occasionally to prevent it from separating or burning.
- Serve immediately after assembling to enjoy the freshness of the toppings and the warmth of the queso sauce.
