Description
This Cheesy Steak & Rice recipe combines tender strips of seasoned NY strip steak with flavorful cilantro lime rice, all topped with melted queso and fresh cilantro. Perfect for a quick yet satisfying meal, it’s served alongside warm fajita-sized tortillas and fresh pico de gallo for a delicious Tex-Mex inspired dinner.
Ingredients
Units
Scale
Steak
- 1 lb NY Strip Steak
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 2 tsp chili powder
- 1/4 tsp cayenne
Rice
- 3 packs Ben’s Original Ready Rice Cilantro Lime
- 1/2 cup water
Additional
- Pancho’s queso
- Pico de gallo
- Fajita size flour tortillas
- Cilantro, for garnish
Instructions
- Cut steak: Slice the NY Strip steak into thin strips against the grain and set aside to prepare for cooking.
- Prepare rice: Heat a griddle over medium heat, add avocado oil, and cook the Ben’s Original Ready Rice packs along with 1/2 cup water, stirring occasionally until heated through and tender.
- Cook steak: Season the sliced steak with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Add the seasoned steak strips to the griddle and cook until browned and cooked to desired doneness, about 5-7 minutes.
- Combine: Mix the cooked steak strips in with the warmed cilantro lime rice on the griddle. Top the mixture with Pancho’s queso and sprinkle fresh cilantro over the top, allowing the cheese to melt.
- Serve: Warm the fajita-size flour tortillas and serve alongside the cheesy steak and rice mixture with a side of fresh pico de gallo.
Notes
- For a spicier kick, increase the cayenne or add fresh jalapeño slices when cooking the steak.
- Use ready-to-heat rice packets for convenience and faster cooking.
- Let the queso melt slightly before serving for a creamier texture.
- This recipe is perfect for a quick weeknight dinner and can easily be doubled for more servings.
