Description

A quick and comforting weeknight dinner featuring seared steak and fluffy rice topped with a rich, spicy pepper jack cheese sauce.

Ingredients

Scale

1 lb steak (flank, skirt, or sirloin)
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
1 tbsp butter
1 clove garlic, minced
1 tsp cumin
1 tsp chili powder
1 cup heavy cream or whole milk
1 cup shredded pepper jack cheese
2 cups cooked long-grain white rice
Fresh cilantro, chopped
Green onions, sliced
Lime wedges
Sour cream (optional)

Instructions

Cook the rice according to package instructions, rinse well to remove starch, fluff with a fork, and set aside.
Pat the steak dry and rub with garlic powder, smoked paprika, salt, and pepper. Let sit for 5-10 minutes.
Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side until desired doneness. Remove and let rest for 5 minutes.
In the same skillet or a small saucepan, melt butter over medium-low heat. Add minced garlic and cook for 30 seconds.
Sprinkle in cumin and chili powder, stirring for 10 seconds. Pour in heavy cream and bring to a gentle simmer.
Gradually add shredded pepper jack cheese, stirring constantly until melted and smooth. Remove from heat.
Slice the rested steak against the grain into thin strips.
Assemble bowls with rice, topped with steak and drizzled generously with queso sauce. Garnish with cilantro, green onions, and lime juice.

Notes

Slice steak against the grain for tenderness. Shred your own cheese to ensure smooth melting. If the sauce is too thick, add a splash of milk. Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 700
Sugar: 1
Sodium: 600
Fat: 37.5
Saturated Fat: 18
Carbohydrates: 47.5
Fiber: 1
Protein: 37.5

Keywords: steak, queso, rice bowl, weeknight dinner, easy recipes, comfort food, pepper jack cheese, creamy sauce