Description
Steak Queso Rice Delight is a rich and hearty dish featuring tender seared steak strips atop flavorful jasmine or basmati rice, drenched in a creamy, cheesy queso sauce. Accented with fresh jalapeños, cilantro, and diced tomatoes, this meal combines savory spices and creamy textures for a satisfying and indulgent dining experience perfect for any occasion.
Ingredients
Scale
Steak 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
- 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 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 pan securely, and let it simmer for 15–18 minutes until all the liquid is absorbed. Fluff the rice gently with a fork and set it aside.
- Season and Sear Steak: In a bowl, mix salt, freshly ground black pepper, garlic powder, paprika, and ground cumin. Coat the steak strips evenly with this seasoning blend. Heat olive oil in a large skillet over medium-high heat until it starts shimmering. Place the steak strips in a single layer in the skillet and sear each side for 3–4 minutes until a deep crust forms and your desired doneness is reached. Remove the steak from heat and allow it to rest for 5 minutes to retain juices.
- Craft the Queso Sauce: Warm heavy cream in a small saucepan over low heat until gentle bubbles appear around the edges. Slowly blend in cream cheese, whisking continuously until it melts fully. Gradually add shredded white cheddar and Monterey Jack cheeses, stirring constantly until the sauce becomes smooth and silky. Stir in garlic powder and cayenne pepper if you prefer some heat. Keep the queso sauce warm over the lowest heat, stirring occasionally to prevent sticking.
- Compose the Bowl: Divide the fluffy rice evenly among serving bowls to establish a flavorful base. Arrange the rested steak strips on top of the rice. Ladle a generous amount of warm queso sauce over the steak and rice, letting the sauce pool and infuse the dish.
- Add Fresh Toppings and Serve: Garnish each bowl with finely chopped fresh cilantro, thin slices of jalapeño, and diced tomatoes. Add a dollop of sour cream to enhance creaminess if desired. Serve immediately while hot for the best flavor experience.
Notes
- For extra spice, add more cayenne pepper to the queso sauce or include sliced jalapeños according to taste.
- Allowing the steak to rest after cooking helps keep it juicy and tender.
- Use good quality beef broth for the rice to enhance flavor depth.
- If you prefer a thicker queso sauce, reduce the amount of heavy cream slightly or add a slurry of cornstarch and water.
- This dish pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal.
