Seared Steak with Queso and Rice: 7 Bold Savory Layers
Tender seared steak served over fluffy rice and topped with creamy homemade queso for a bold and satisfying meal.
Ingredients
2 ribeye or sirloin steaks about 1 inch thick
1 tablespoon olive oil
Salt and black pepper to taste
1 cup long-grain white rice
2 cups water
1 cup shredded cheddar cheese
1 half cup shredded Monterey Jack cheese
1 cup whole milk
1 clove garlic minced
1 half teaspoon chili powder
1 tablespoon diced green chilies optional
1 teaspoon cornstarch mixed with 1 tablespoon water optional
Chopped cilantro or green onions for garnish
Instructions
-
Rinse rice and cook with water according to package directions.
-
Pat steak dry and season with salt and pepper.
-
Heat oil in a hot skillet and sear steak 3 to 4 minutes per side.
-
Rest steak before slicing against the grain.
-
In a saucepan sauté garlic briefly then add milk and simmer.
-
Stir in cheeses gradually until melted and smooth.
-
Add chili powder and green chilies and thicken with cornstarch if needed.
-
Serve sliced steak over rice and drizzle with queso.
-
Garnish and serve warm.
Notes
Rest steak before slicing for best tenderness. Keep heat low when melting cheese to maintain smooth texture. Adjust spice level to preference.