Every time the craving for something cozy yet totally indulgent strikes, Cheesy Steak and Queso Rice delivers. Imagine tender, spice-rubbed steak piled over fluffy garlic rice and blanketed by a creamy, two-cheese queso sauce. It is weeknight comfort food and a dinner-party showstopper in one, easily adaptable for family or solo feasts.
I made this for a Friday night gathering with friends and it disappeared before I could even get seconds. The queso sauce tasted better than anything from a restaurant.
Ingredients
- Flank or sirloin steak: Quality marbling makes the steak juicy and flavorful
- Paprika: Adds a smoky roundness choose fresh spice for best color
- Freshly ground black pepper and salt: Balances the steak and sauce picking coarse grind gives the best punch
- Ground cumin: Essential for earthy warmth always check aroma before using
- Olive oil: Helps blend spices on steak plus creates golden rice
- Garlic powder: Doubles up with fresh garlic for layers of flavor
- Whole milk: Use full-fat for a richer and smoother queso texture
- Cheddar cheese: Sharp cheese gives the queso a bold taste always shred yourself for best melt
- Monterey Jack cheese: Melts beautifully and gives that stretchy cheese pull
- Butter: Unsalted lets you control seasoning in the sauce
- Chili powder: Kicks in just a touch of heat choose mild or hot as you like
- Fresh garlic: Cloves release aroma for both steak and queso for a lovely depth
- Long-grain white rice: Fluffy and separate grains versus sticky varieties such as sushi rice
- Broth or water: Chicken or veggie broth adds more flavor than plain water
- Fresh cilantro: Bright finishing taste snip just before using
- Lime: Optional for a crisp fresh contrast to creamy sauce
- Avocado: Choose ripe for best flavor
- Jalapeños: Optional for extra heat and creaminess choose glossy peppers
Instructions
- Prepare the Queso Base:
- In a skillet over medium heat melt the butter then add the chopped garlic. Cook gently for about a minute until the aroma is irresistible but not browned. Pour in the whole milk and warm slowly until tiny bubbles appear around the edges. Do not let it boil.
- Toast and Cook the Rice:
- While the milk is heating rinse your rice well under cold water until the water runs clear. Heat olive oil in a medium pot over medium heat. Add rinsed rice and garlic powder. Stir constantly and toast for a couple minutes. You will notice a nutty scent. Pour in broth or water with a good pinch of salt. Bring to a boil then cover and simmer very low for 18 to 20 minutes. The rice should be tender with all liquid absorbed.
- Season and Rest the Steak:
- Pat steak dry with paper towels. Rub olive oil all over to help the spices stick. Sprinkle paprika cumin garlic powder salt and black pepper evenly pressing them into the surface of the meat with your hands. Let the steak sit out to take off the chill for even cooking. Once cooked rest on a board for 5 to 10 minutes before slicing thinly against the grain to keep it juicy.
- Blend Queso Cheese:
- Gentle heat is key here. Gradually add the shredded cheddar and Monterey Jack to your warm milk in the skillet. Stir in handfuls allowing everything to melt completely before adding more. When fully smooth add chili powder ground cumin and more salt or black pepper to taste. The sauce should nap off a spoon without being gluey.
- Prep the Garnishes:
- Slice fresh cilantro just before serving. Cut lime into wedges. Slice avocado and jalapeños if you want extra heat and creaminess.
- Sear the Steak:
- Heat a large skillet or grill pan over high heat until you see a faint wisp of smoke. Sear the seasoned steak for 4 to 5 minutes per side. For medium rare aim for closer to 4 minutes each side. Rest before slicing for the juiciest result.
- Build the Bowls:
- Divide the rice between serving plates. Fan steak slices over the top. Spoon loads of warm queso sauce over steak and rice. Finish with cilantro jalapeños avocado and lime. Serve right away for best cheese pull.
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