Description
Seared, tender steak combined with fluffy rice and a rich queso sauce make this Cheesy Steak & Rice a comforting, hearty weeknight meal that's simple yet satisfying.
Ingredients
- 450 g (1 lb) flank or sirloin steak
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tsp ground cumin
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups broth (chicken or beef)
- 2 tbsp butter
- 1½ cups whole milk
- 2 cups cheddar cheese
- 1 cup Monterey Jack cheese
- Optional: sliced avocado, fresh cilantro, lime wedges, diced jalapeños, minced garlic
Instructions
- Season the steak with paprika, cumin, salt, and pepper.
- Heat a large skillet over medium-high, add 1 tbsp olive oil, and sear steak 2–3 minutes per side until browned and cooked to desired doneness. Remove and let rest.
- In the same skillet, add remaining olive oil, then stir in rice, coating it lightly.
- Pour in broth, bring to a simmer, then cover, reduce heat to low, and cook for about 20 minutes until rice is tender.
- Meanwhile, thinly slice the rested steak.
- Once rice is cooked, stir in butter, whole milk, cheddar, and Monterey Jack cheese. Mix until melted and creamy.
- Gently fold in the steak slices.
- Serve immediately, topped with avocado, cilantro, jalapeños, and lime wedges if desired.
Notes
- Add chili powder or green chiles for extra heat.
- Brown rice can be used; adjust liquid and cooking time accordingly.
- Try different cheeses like pepper Jack or Cotija for variation.
- Store leftovers in the fridge for up to 3 days.
- Reheat with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg
