Cheesy Steak & Rice 

Indulge in a hearty and flavorful dish with Cheesy Steak & Rice. This comforting meal combines tender, seasoned steak with fluffy rice, all smothered in a rich, creamy cheese sauce. It's a perfect blend of protein, carbs, and cheesy goodness, making it an ideal choice for a satisfying dinner.

Full Recipe:

Ingredients

For the Steak:

• 1 lb flank or sirloin steak

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• Salt and freshly cracked black pepper, to taste

• 2 tbsp olive oil

For the Rice:

• 1 cup long-grain white rice

• 2 cups chicken broth

• 1 tbsp olive oil

• 1 tbsp minced garlic

• Salt and pepper, to taste

For the Cheese Sauce:

• 2 tbsp butter

• 2 cloves garlic, minced

• 1½ cups whole milk

• 2 cups shredded Monterey Jack cheese

• 1 cup shredded sharp cheddar cheese

• 1 tsp paprika

• 1 tsp chili powder

• Salt and pepper, to taste

For Garnish

• Fresh cilantro, chopped

• Lime wedges

Directions

1. Prepare the Rice:

   • Rinse the long-grain white rice under cold water until the water runs clear.

   • In a saucepan, heat 1 tbsp olive oil over medium heat. Add the rice and toast it lightly for about 2 minutes.

   • Add the chicken broth and minced garlic to the rice. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.

2. Cook the Steak:

   • While the rice is cooking, pat the steak dry with paper towels. Season both sides with paprika, ground cumin, garlic powder, salt, and freshly cracked black pepper.

   • Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat. Once hot, add the steak and sear for about 4 minutes per side for medium-rare, or longer to your desired doneness.

   • Remove the steak from the skillet and let it rest for 10 minutes before slicing it thinly against the grain.

3. Prepare the Cheese Sauce:

   • In the same skillet used for the steak, melt 2 tbsp butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

   • Pour in the whole milk and bring to a gentle simmer, scraping up any browned bits from the skillet.

   • Stir in the shredded Monterey Jack and cheddar cheeses, paprika, chili powder, salt, and pepper. Continue to cook, stirring constantly, until the cheese has melted and the sauce is smooth and creamy.

4. Assemble the Dish:

   • Fluff the cooked rice with a fork and transfer it to serving plates.

   • Top the rice with the sliced steak.

   • Generously pour the cheese sauce over the steak and rice.

   • Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutritional Information (per serving)

• Calories: Approximately 650 kcal

• Protein: 40g

• Carbohydrates: 45g

• Fat: 35g

• Saturated Fat: 15g

• Cholesterol: 85mg

• Sodium: 800mg

• Fiber: 2g

• Sugar: 3g