Tex-Mex steak and cheese (Printable Format)

Flavorful sliced steak and fluffy seasoned rice topped with creamy, melty queso sauce. A satisfying, protein-packed dinner that's ready in 45 minutes.

# What You'll Gather:

→ For the Steak

01 - 1 lb (450g) flank steak or sirloin steak
02 - 1 tablespoon olive oil
03 - 2 teaspoons ground cumin
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - Salt and black pepper, to taste

→ For the Queso Sauce

07 - 2 tablespoons butter
08 - 2 cloves garlic, minced
09 - 1 ½ cups whole milk
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1 teaspoon chili powder
13 - ½ teaspoon ground cumin
14 - Salt and black pepper, to taste

→ For the Rice

15 - 1 cup long-grain white rice
16 - 2 cups water or low-sodium chicken broth
17 - 1 tablespoon olive oil
18 - 1 teaspoon garlic powder
19 - Salt, to taste

→ Optional Garnishes

20 - Chopped fresh cilantro
21 - Sliced jalapeños
22 - Avocado slices
23 - Lime wedges

# Step-by-Step Instructions:

01 - Start by giving your rice a good rinse under cold water to get rid of excess starch. In a pot, warm up the olive oil, then toss in your rice and garlic powder. Let it toast for a minute or two, stirring to coat the grains. Pour in your water or broth, bring to a boil, then cover and simmer on low for about 18-20 minutes until tender.
02 - While the rice is cooking, get your steak ready. Pat it dry with paper towels, then rub it with olive oil. Sprinkle both sides with cumin, paprika, garlic powder, salt, and pepper, pressing the seasonings into the meat.
03 - Heat up a large skillet until it's nice and hot. Place your seasoned steak in and cook for 4-5 minutes per side, depending on how thick it is and how you like it done. Medium-rare? Go for 4 minutes each side. Medium? Give it 5 minutes each side.
04 - Take the steak off the heat and let it rest on a cutting board for 5-10 minutes - this keeps all those tasty juices from running out. Then slice it thinly against the grain into strips so it stays tender.
05 - In the same skillet where you cooked the steak (hello, extra flavor!), melt the butter over medium heat. Add the garlic and cook until it smells amazing, about a minute. Pour in the milk and bring it to a gentle simmer.
06 - Gradually stir in your shredded cheeses, adding a handful at a time and letting it melt before adding more. Keep stirring until everything's melted and smooth. Season with chili powder, cumin, salt, and pepper to taste.
07 - Scoop some rice onto each plate, top with sliced steak, then pour that warm, gooey queso sauce all over. The rice soaks up the sauce and the steak juices and it's absolutely delicious.
08 - Sprinkle with fresh cilantro, add some sliced jalapeños if you like it spicy, throw on some avocado slices for creaminess, and serve with lime wedges for a citrusy zing. Serve right away while everything's hot and the cheese sauce is still gooey.

# Important Tips:

01 - The steak can be cooked to your preferred doneness - 4 minutes per side for medium-rare or 5 minutes for medium.
02 - Using chicken broth instead of water gives the rice more flavor.
03 - For a spicier queso, add a pinch of cayenne pepper or diced jalapeños directly to the sauce.
04 - Always slice steak against the grain for the most tender texture.

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