Ingredients
Scale
- 1 pound flank steak, thinly sliced (substitute with sirloin or ribeye for a more tender option)
- 1 cup long-grain white rice
- 2 cups low-sodium beef broth (can use chicken broth or vegetable broth for a lighter flavor)
- 1 cup shredded Monterey Jack cheese (pepper jack works for a spicy kick)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup whole milk (or use half-and-half for creamier queso)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Start by preparing your rice. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in 1 cup of rice and stir to coat the grains in the butter and aromatics. Toast the rice for 1-2 minutes, stirring often, to bring out a nutty flavor.
- Add the 2 cups of beef broth, cumin, smoked paprika, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- While the rice cooks, heat a large skillet over medium-high heat. Season the sliced flank steak generously with salt, pepper, and a little chili powder if using.
- Add 1 tablespoon of butter to the hot skillet. Once melted, add the steak slices in a single layer. Cook for about 2-3 minutes per side until browned and just cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove steak from skillet and set aside.
- Lower the heat to medium and in the same skillet, slowly stir in the milk. Add the shredded Monterey Jack and cheddar cheeses a handful at a time, stirring constantly until a smooth, creamy queso sauce forms. If the sauce feels too thick, add a splash more milk to loosen it up.
- Return the cooked steak to the skillet, gently folding it into the queso sauce. Let it warm through for 1-2 minutes, so those flavors meld together beautifully.
- Fluff your cooked rice with a fork and transfer it to serving plates. Spoon the steak queso mixture generously over the rice.
- Garnish with fresh cilantro and serve with lime wedges on the side for a bright, fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International