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Steak Queso Rice Delight

Steak Queso Rice Delight: A Comforting Weeknight Winner

Steak Queso Rice Delight is a quick and customizable weeknight meal, combining tender steak strips, creamy queso sauce, and fragrant rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Steak Strips Choose tender cuts; chicken thighs or ground beef are alternatives.
  • 2 tablespoons Olive Oil Any cooking oil can be used.
  • 1 teaspoon Salt Sea salt provides a delightful alternative.
  • 1 teaspoon Black Pepper Opt for freshly ground for the best taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a good substitute.
  • 1 teaspoon Paprika Smoked paprika elevates the flavor.
  • 1 teaspoon Ground Cumin Adds complexity to the dish.
For the Rice
  • 1 cup Jasmine or Basmati Rice Long-grain white rice works in a pinch.
  • 2 cups Beef Broth Use vegetable broth for a vegetarian option.
  • 1 tablespoon Unsalted Butter Substitute with olive oil for a dairy-free option.
For the Queso Sauce
  • 1 cup Heavy Cream Canned coconut milk can be a dairy-free option.
  • 4 ounces Cream Cheese Choose non-dairy cream cheese for a vegan version.
  • 2 cups Shredded White Cheddar Cheese Monterey Jack or Colby Jack are good replacements.
  • 1 teaspoon Garlic Powder
  • Cayenne Pepper Optional for a spicy kick.
For the Toppings
  • Fresh Cilantro For garnish.
  • Jalapeño Slice them thinly for more heat.
  • Sour Cream Enhances the dish wonderfully.
  • Diced Tomatoes Offers freshness and acidity.

Equipment

  • medium saucepan
  • Large skillet
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine beef broth, unsalted butter, salt, garlic powder, and smoked paprika. Bring to a boil, stir in rice, reduce heat, cover, and simmer for 15-18 minutes.
  2. Season steak strips with salt, black pepper, garlic powder, paprika, and cumin. Heat olive oil in a large skillet, sear steak for 3-4 minutes on each side. Remove from heat and let rest.
  3. In a small saucepan, heat heavy cream. Blend in cream cheese until melted, whisk in shredded white cheddar cheese and garlic powder until smooth.
  4. Divide cooked rice among bowls, top with steak, and ladle queso sauce over each. Let it cascade down the sides.
  5. Garnish with fresh toppings: cilantro, jalapeños, tomatoes, and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 55gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, keep components separate for better texture. Prepare rice and queso sauce in advance for easy assembly.

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