Steak & Queso Rice

If you're on the hunt for a dish that brings together the robust flavors of steak, the creamy richness of cheese, and the tangy zest of fresh vegetables, look no further than Sizzling Steak & Queso Rice. This vibrant meal is not just visually appealing but also incredibly satisfying, making it a perfect option for both weeknight dinners and special occasions. With its combination of savory steak, creamy queso, and aromatic rice, every bite promises to deliver a burst of flavor that is sure to impress your family and friends.

Discover the mouthwatering world of Sizzling Steak & Queso Rice, a dish that effortlessly combines tender flank steak, creamy queso, and aromatic jasmine rice. This vibrant meal is perfect for any occasion, offering a delightful burst of flavors with every bite. Its simple preparation makes it accessible for cooks of all levels, while the addition of colorful vegetables adds nutrition and texture. Elevate your dining experience with this savory recipe that promises satisfaction for family and friends alike.

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Ingredients

1 lb flank steak, thinly sliced against the grain

1 cup uncooked jasmine rice

2 cups beef broth (low sodium recommended)

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 cup frozen corn, thawed

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and black pepper, to taste

1 cup shredded queso blanco or Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Instructions

Cook the Rice: In a medium saucepan, combine uncooked jasmine rice and beef broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover with a lid, and let simmer for 15-18 minutes until the rice is tender and all liquid has been absorbed. Once done, fluff the rice with a fork and set aside to keep warm.

Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. While the oil heats, season the sliced flank steak generously with salt, black pepper, chili powder, and ground cumin. Once the oil is shimmering, add the seasoned steak to the skillet. Sear the steak for approximately 3-4 minutes on each side, until it develops a rich brown crust and reaches your preferred level of doneness. After cooking, transfer the steak to a plate and let it rest for a few minutes before cutting it into bite-sized pieces.

Sauté the Vegetables: In the same skillet used for the steak, add the diced onion and chopped red bell pepper. Sauté these for about 3-4 minutes, stirring occasionally, until they soften and the onion turns translucent. Next, add the minced garlic and thawed corn; continue to cook for an additional 2 minutes until the garlic becomes fragrant.

Combine the Ingredients: Carefully fold the cooked rice into the sautéed vegetable mix in the skillet. Then, return the sliced steak to the skillet, mixing everything together thoroughly until well combined.

Add the Cheese: Reduce the heat to low. Evenly sprinkle the shredded queso blanco or Monterey Jack cheese over the top of the rice and steak mixture. Cover the skillet with a lid, allowing the cheese to melt for about 2-3 minutes—this will create a deliciously gooey topping.

Serve: Once the cheese has melted beautifully, remove the skillet from heat. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve the dish hot with lime wedges on the side, allowing everyone to squeeze fresh lime juice over their serving for an extra zing.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

Presentation Tips: Serve the sizzling steak and queso rice in rustic bowls or deep plates to showcase the melted cheese, and add an extra sprinkle of cilantro on top before serving for an attractive finish.