Ingredients
Scale
- 1 lb steak strips (sirloin, flank, or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 cup jasmine or basmati rice
- 2 cups beef broth
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 cup shredded white cheddar cheese
- ½ cup Monterey Jack cheese
- ¾ cup heavy cream
- 2 tablespoons cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for spice)
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, sliced
- 1 tablespoon sour cream
- ½ cup diced tomatoes
Instructions
- In a medium saucepan, combine beef broth, butter, salt, garlic powder, and smoked paprika. Bring to a boil and add rice. Reduce heat to low and simmer covered for 15–18 minutes until liquid is absorbed. Fluff with a fork.
- Season steak strips with salt, pepper, garlic powder, paprika, and cumin. Heat olive oil in a skillet over medium-high heat. Cook steak for 3–4 minutes per side until browned. Let it rest for 5 minutes before slicing.
- In a small saucepan over low heat, warm heavy cream and melt in cream cheese. Gradually stir in cheddar and Monterey Jack until smooth. Add garlic powder and cayenne pepper if desired.
- Divide rice into bowls and top with steak strips and queso sauce. Garnish with cilantro, jalapeños, diced tomatoes, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg