Description
Steak Queso Rice Delight is a hearty and savory dish that combines tender seared steak strips with flavorful, aromatic rice and a creamy, cheesy queso sauce. Enhanced with spices and fresh toppings like jalapeños and cilantro, this recipe offers a deliciously rich and comforting meal perfect for lunch or dinner.
Ingredients
Scale
Steak
- 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
- 100 g shredded white cheddar cheese
- 60 g shredded Monterey Jack cheese
- 180 ml heavy cream
- 30 g cream 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 the beef broth, unsalted butter, salt, garlic powder, and smoked paprika. Bring the mixture to a boil over medium-high heat. Once boiling, add the jasmine or basmati rice, reduce the heat to low, cover the saucepan securely with a lid, and let it simmer for 15 to 18 minutes until all the liquid is absorbed. After cooking, fluff the rice gently with a fork and set aside to keep warm.
- Season and Sear Steak: In a mixing bowl, evenly coat the steak strips with salt, freshly ground black pepper, garlic powder, paprika, and ground cumin. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Arrange the steak strips in a single layer in the skillet and sear for 3 to 4 minutes on each side or until a deep crust forms and the steak reaches your desired doneness. Remove the skillet from heat and allow the steak to rest for 5 minutes to retain its juices.
- Craft the Queso Sauce: Warm the heavy cream gently over low heat in a small saucepan until you see small bubbles forming around the edges. Add the cream cheese and whisk continuously until it melts completely. Gradually stir in the shredded white cheddar and Monterey Jack cheeses, keeping the sauce silky smooth as the cheese melts. Season the sauce with garlic powder and cayenne pepper if you like some heat. Keep the sauce on the lowest heat and stir occasionally to maintain its creamy texture.
- Compose the Bowl: Spoon the fragrant cooked rice evenly into serving bowls to form the base layer. Top the rice with the rested seared steak strips. Generously ladle the warm queso sauce over the steak and rice, allowing it to settle and soak into the layers.
- Add Fresh Toppings and Serve: Finish each bowl by garnishing with finely chopped fresh cilantro, thin slices of jalapeño, diced tomatoes, and a dollop of sour cream if desired. Serve the dish immediately while hot for the best flavor experience.
Notes
- For best results, choose steak cuts like sirloin, flank, or ribeye for tenderness and flavor.
- If you prefer less heat, omit the cayenne pepper in the queso sauce and the jalapeño slices as topping.
- Be sure to let the steak rest after searing to keep it juicy and tender.
- Use freshly ground black pepper for a more intense flavor.
- Adjust seasoning of the queso sauce according to your taste preference before serving.
- Serve immediately to enjoy the queso sauce at its creamy best before it thickens.
