Description
A hearty Tex-Mex one-pan meal featuring steak strips, rice, and a creamy queso cheese sauce, ready in about 45 minutes.
Ingredients
- 450 g flank or sirloin steak, sliced into strips
- 1 cup long‑grain white rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tsp garlic powder
- Salt and pepper, to taste
- 2 cups broth (chicken or beef)
- 1½ cups whole milk
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Optional topping: sliced avocado, fresh cilantro, jalapeños, lime wedges
Instructions
- Season steak strips with paprika, cumin, chili powder, garlic powder, salt, and pepper.
- In a large skillet over medium-high heat, heat olive oil. Add steak strips and cook until browned but still tender, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Stir in rice and toast for about 1 minute.
- Add broth and milk; bring to a simmer. Cover, reduce heat, and cook until rice is tender, about 15–18 minutes.
- Remove lid and stir in cheddar and Monterey Jack cheeses until melted into a smooth queso sauce. Return steak to the skillet and combine thoroughly.
- Top with jalapeños, cilantro, sliced avocado, and a squeeze of lime, if desired. Serve immediately.
Notes
- Add chipotle chili powder or diced green chiles for more heat.
- Substitute steak with black beans or mushrooms for a vegetarian version.
- Use different cheeses like pepper jack or queso blanco for variety.
- Try brown rice (adjust time and liquid) or cauliflower rice for a low-carb option.
- Leftovers keep up to 3 days in the fridge; reheat gently with a splash of milk or broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 680
- Sugar: 4g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg
