Ingredients
Scale
- 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