Homemade Steak & Queso Rice
This Steak and Queso Rice is my answer to those evenings when we crave the bold, zesty flavors of a Mexican cantina but want the cozy comfort of a home-cooked meal. The steak is seared until it develops a gorgeous, salty crust while remaining tender and juicy on the inside, providing the perfect contrast to the fluffy, spice-infused rice.
Ingredients
- 1.25 lbs sirloin steak thinly sliced into strips
- 3 cups cooked long-grain white or Mexican rice
- 1 cup prepared queso blanco white cheese sauce
- 1 red bell pepper sliced
- 1 small yellow onion sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- In a medium bowl, toss steak strips with chili powder, cumin, garlic powder, salt, and pepper.
- Heat 1 tablespoon of oil in a large skillet over high heat. Sear the steak in batches for 2–3 minutes until browned. Remove and set aside.
- Add the remaining oil to the pan. Sauté the peppers and onions for 4–5 minutes until tender.
- Stir in the cooked rice, tossing with the vegetables until heated through.
- Arrange the seared steak strips over the rice.
- Pour the warm queso sauce generously over the steak and rice.
- Garnish with fresh cilantro and serve immediately with lime wedges on the side.