Cheesy Steak & Queso Rice
An indulgent combination of savory steak, creamy queso, and comforting rice that makes for a delightful meal.
Ingredients
Main ingredients
- 1 pound flank steak (or any preferred cut, such as sirloin) Substitute with grilled chicken or a plant-based alternative if desired.
- 1 cup white rice (jasmine or long-grain)
- 2 cups beef broth For enhanced flavor.
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup queso dip Store-bought or homemade.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, lime wedges, jalapeños For serving.
Instructions
Preparation
- Rinse the rice under cold water until it runs clear to remove excess starch.
- In a medium pot, combine the rice and beef broth. Bring to a boil, reduce the heat to low, cover, and simmer for 15-18 minutes or until all the liquid is absorbed.
- Fluff the rice with a fork before serving.
- Season the flank steak with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium-rare.
- Remove the steak from the skillet and let it rest for a few minutes before slicing it against the grain.
- In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent.
- Stir in the sautéed onions, sliced steak, and queso dip into the cooked rice. Mix well.
- Top the mixture with shredded cheese and let it melt over low heat.
Serving
- Serve hot, garnished with cilantro, lime wedges, or sliced jalapeños.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.