Why Make This Recipe
Steak Queso Rice Delight is a delightful and indulgent dish that combines tender steak strips, creamy queso sauce, and fluffy rice in one satisfying bowl. It’s comforting and fun to eat, making it perfect for gatherings, family dinners, or a cozy night in. The blend of flavors and the creamy texture will please everyone at the table.
How to Make Steak Queso Rice Delight
Ingredients:
- 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
- 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
- 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)
- 8 g fresh cilantro, finely chopped
- 1 jalapeño, thinly sliced
- 15 g sour cream
- 80 g diced tomatoes
Directions:
- In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil.
- Add rice, then reduce the heat to low. Cover the pan securely and simmer for 15–18 minutes, or until the liquid is absorbed. Fluff the rice gently with a fork and set it aside.
- In a bowl, coat steak strips evenly with salt, black pepper, garlic powder, paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, sear the steak strips in a single layer for 3–4 minutes on each side until a deep crust forms and the desired doneness is reached. Remove from heat and let the steak rest for 5 minutes.
- In a small saucepan, warm the heavy cream over low heat until gentle bubbles form at the edges. Blend in the cream cheese, whisking until melted.
- Gradually add the shredded white cheddar and Monterey Jack cheeses, stirring constantly until smooth. Stir in garlic powder and cayenne pepper if using. Keep the sauce on the lowest heat, stirring occasionally.
- Distribute the fluffy rice among serving bowls. Layer with the rested steak slices and generously spoon the warm queso sauce over the top, allowing some to pool into the rice.
- Garnish with cilantro, jalapeño slices, diced tomatoes, and a touch of sour cream if desired. Serve hot.
How to Serve Steak Queso Rice Delight
Serve Steak Queso Rice Delight warm in individual bowls. Each serving is beautifully layered with rice, steak, and queso sauce. Offer extra toppings like sour cream, jalapeños, and cilantro on the side for guests to customize their bowls.
How to Store Steak Queso Rice Delight
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. If the sauce thickens in the fridge, you can add a little milk or cream to loosen it up when reheating.
Tips to Make Steak Queso Rice Delight
- Use a meat thermometer to check the steak’s doneness, aiming for medium-rare (about 135°F / 57°C) to keep it tender.
- For an extra kick, you can add more cayenne pepper or your favorite hot sauce to the queso sauce.
- Make sure to let the steak rest to keep it juicy and flavorful.
Variation
You can easily make this recipe into a vegetarian option by substituting steak with grilled vegetables or mushrooms and using vegetable broth instead of beef broth. For a lighter option, you can also use cauliflower rice.
FAQs
1. Can I use different types of cheese for the queso sauce?
Yes, feel free to mix in your favorite cheeses! Pepper Jack adds spice, while Gouda offers a nice smokiness.
2. How do I know when the rice is done?
The rice is ready when all the liquid has been absorbed and the grains are tender. Fluff it with a fork to check.
3. Can I prepare this dish ahead of time?
Yes, you can cook the rice and prepare the queso sauce ahead of time. Store them separately in the fridge and combine just before serving for the best results.
Steak Queso Rice Delight
A delightful dish combining tender steak strips, creamy queso sauce, and fluffy rice in one satisfying bowl, perfect for gatherings or family dinners.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- 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
- 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)
- 8 g fresh cilantro, finely chopped
- 1 jalapeño, thinly sliced
- 15 g sour cream
- 80 g diced tomatoes
Instructions
- In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil.
- Add rice, then reduce the heat to low. Cover and simmer for 15-18 minutes until absorbed. Fluff the rice and set aside.
- Coat steak strips evenly with salt, black pepper, garlic powder, paprika, and cumin.
- Heat olive oil in a skillet over medium-high heat. Sear the steak strips for 3-4 minutes on each side until a crust forms. Let rest for 5 minutes.
- Warm heavy cream in a small saucepan until bubbles form. Blend in cream cheese until melted.
- Gradually add shredded cheddar and Monterey Jack cheeses, stirring until smooth. Stir in garlic powder and cayenne if desired.
- Distribute rice among bowls. Layer with steak and top with warm queso sauce.
- Garnish with cilantro, jalapeño, tomatoes, and sour cream. Serve hot.
Notes
Use a meat thermometer for the steak’s doneness. Allow steak to rest for juiciness. Substitute steak with grilled vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg