Ingredients
Scale
- 1 pound flank steak (or sirloin, thinly sliced)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper (to taste)
- 1 cup uncooked white rice (or brown rice)
- 2 cups beef broth (or water)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 cup queso cheese dip (store-bought or homemade)
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream (for serving, optional)
- Sliced jalapeños (for serving, optional)
Instructions
Step 1: Cook the Steak
- In a bowl, season the sliced steak with garlic powder, onion powder, chili powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned steak and cook for about 3–4 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Step 2: Cook the Rice
- In the same skillet, add the uncooked rice and toast it for about 1–2 minutes, stirring frequently.
- Pour in the beef broth, bring to a boil, then reduce the heat to low. Cover and simmer for about 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
Step 3: Combine Ingredients
- Once the rice is cooked, stir in the queso cheese dip, shredded cheese, diced tomatoes, and the cooked steak. Mix until everything is well combined and heated through.
Step 4: Serve
- Remove from heat and garnish with chopped cilantro. Serve warm with sour cream and sliced jalapeños if desired.
- Prep Time: 10
- Cook Time: 30