Description
Creamy queso rice topped with juicy seared steak strips, loaded with melted cheeses, spices, and fresh cilantro for a rich and comforting Tex-Mex inspired meal.
Ingredients
- 1 lb sirloin steak, cut into strips
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 2 tsp powdered garlic
- 1/2 tsp black pepper
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 3/4 cup heavy cream
- 2 tbsp cream cheese
- 1 cup white cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 tbsp sour cream
- 1 jalapeño, finely diced
- 1/2 cup diced tomatoes
- 2 tbsp fresh cilantro, chopped
Instructions
- Season steak strips with salt, pepper, paprika, smoked paprika, cayenne, and cumin.
- Heat olive oil in a skillet over medium-high heat and sear steak strips for 3–4 minutes until browned. Remove and set aside.
- In the same pan, melt butter and add rice. Toast for 1–2 minutes.
- Pour in beef broth and bring to a simmer. Cover and cook for about 15 minutes until rice is tender.
- Stir in heavy cream, cream cheese, white cheddar, and Monterey Jack cheese until melted and creamy.
- Add jalapeño, diced tomatoes, garlic powder, and sour cream. Stir until well combined.
- Return steak strips to the skillet and gently mix into the creamy queso rice.
- Garnish with fresh cilantro and serve warm.
Notes
- Adjust cayenne or jalapeño to control the spice level.
- For extra flavor, add a squeeze of lime before serving.
- Leftover grilled steak works perfectly for this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex