Sizzling Cheesy Steak over Queso-Smothered Rice
Ingredients:
1 lb flank steak or sirloin, thinly sliced
1 tablespoon olive oil
1/2 teaspoon cumin
Salt & pepper to taste
2 cups cooked white rice
1 tablespoon butter
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup milk
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1/2 cup Velveeta-style cheese, cubed
1/4 cup diced green chiles (optional)
Fresh chopped cilantro, for garnish
Directions:
In a bowl, season sliced steak with olive oil, chili powder, cumin, salt, and pepper. Let marinate for 10–15 minutes.
Heat a large skillet over medium-high heat. Sear the steak slices for 2–3 minutes per side, until browned and cooked to your desired doneness. Remove and set aside.
In the same skillet, melt butter. Add diced onion and sauté for 2–3 minutes until softened. Add garlic and cook 1 more minute.
Lower heat to medium. Stir in milk and heavy cream. Add both cheeses and green chiles (if using), stirring constantly until melted and smooth.
Fold in the cooked rice and stir to coat in the creamy queso sauce. Let cook for 1–2 minutes to heat through.
Plate the cheesy rice and top with seared steak. Garnish with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 4 servings
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