Cheesy Steak & Rice 

This hearty Tex-Mex dish combines tender, seasoned steak with fluffy garlic rice and a rich, creamy queso sauce. It's a comforting one-bowl meal that offers a satisfying balance of protein, carbs, and cheesy goodness. Perfect for a weeknight dinner or a special occasion, this dish is sure to please the whole family.

Ingredients

For the Steak:

• 450g (1 lb) flank or sirloin steak

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• Salt and pepper, to taste

• 1 tbsp olive oil

For the Queso Sauce:

• 1½ cups whole milk

• 2 tbsp butter

• 2 garlic cloves, finely chopped

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 tsp chili powder

• ½ tsp ground cumin

• Salt and pepper, to taste

For the Rice:

• 1 cup long-grain white rice

• 2 cups chicken broth (or water)

• 1 tbsp olive oil

• 1 tsp garlic powder

• Salt, to taste

Optional Garnishes:

• Fresh cilantro, chopped

• Lime wedges

• Sliced avocado

• Sliced jalapeños

Directions

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add the rice and garlic powder, stirring to coat the rice. Toast for 1–2 minutes. Add the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

2. Prepare the Steak: Pat the steak dry with paper towels. Rub both sides with olive oil, then season with paprika, cumin, garlic powder, salt, and pepper. Preheat a large skillet over medium-high heat. Cook the steak for 4–5 minutes per side for medium-rare, or longer to desired doneness. Remove from the skillet and let rest for 5–10 minutes before slicing against the grain into thin strips.

3. Make the Queso Sauce: In the same skillet, melt the butter over medium heat. Add the chopped garlic and cook for 1 minute until fragrant. Stir in the milk and bring to a gentle simmer. Gradually add the shredded cheeses, stirring constantly until melted and smooth. Season with chili powder, cumin, salt, and pepper to taste.

4. Assemble the Dish: Fluff the cooked rice with a fork and divide among serving plates. Top with sliced steak and pour the warm queso sauce over the top. Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños, if desired.

Nutritional Information (per serving)

• Calories: Approximately 550 kcal

• Protein: 35g

• Fat: 25g

• Carbohydrates: 50g

• Fiber: ~2g

• Sugars: ~3g

• Sodium: ~700mg