Ingredients

Scale

1 lb steak (sirloin or flank), thinly sliced

2 cups cooked rice (white or Mexican-style)

1/2 cup bell peppers, sliced

1/4 cup diced onions

1 tbsp olive oil

1 tsp cumin

Salt and pepper to taste

For the Queso Sauce:

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 cup milk

1 tbsp cream cheese

1/4 tsp garlic powder

Optional: diced jalapeños or green chilies for extra kick

Instructions

Heat olive oil in a skillet over medium-high heat. Add steak slices, season with cumin, salt, and pepper. Sear until browned and cooked to your liking. Remove and set aside.

In the same pan, sauté onions and bell peppers until tender (about 3–4 minutes). Add cooked rice and mix well.

In a small saucepan, combine cheese, milk, cream cheese, and garlic powder. Stir over low heat until smooth and creamy.

Pour queso over the rice mixture and stir to coat. Add steak back in and mix everything together.

Serve hot with extra queso drizzle or a sprinkle of chopped cilantro.

Prep Time: 10 mins
Cook Time: 15 minutes

Nutrition

Calories: 450 per serving
Fat: 22g per serving
Carbohydrates: 35g per serving
Protein: 28g per serving