Description
A festive weeknight dinner featuring smoky spiced steaks paired with a creamy chile con queso.
Ingredients
Scale
- 1½–2 lb steaks (ribeye, sirloin, or skirt)
- 1 tsp salt per pound
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½–1 tsp chipotle powder
- 1–2 tbsp neutral oil
- 2 tbsp butter
- 1 tbsp flour
- 1 cup whole milk
- 1–1½ cups grated white cheddar or Monterey Jack
- 2–3 tbsp roasted chiles or 1 tbsp chile paste
Instructions
- Pat steaks dry and rub with salt, pepper, smoked paprika, cumin, and chipotle powder.
- Heat a cast iron skillet over high heat until smoking.
- Add oil and sear steaks for 3–4 minutes per side for medium-rare.
- While steaks rest for 5–10 minutes, melt butter in a saucepan.
- Add flour to make a roux, then whisk in whole milk.
- Gradually add cheese and chiles, stir over low heat until smooth.
- Serve steaks with queso drizzled on top or on the side.
Notes
Use a cast iron skillet for best results. Adjust the spice level of the queso to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing and stovetop cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg