Ingredients
Scale
- 1 cup jasmine rice, uncooked
- 1 lb ribeye steak, thinly sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup frozen diced bell peppers (mixed colors)
- 1 cup water or beef broth
- 1 cup shredded sharp cheddar cheese
- ½ cup half-and-half or milk
- 2 tbsp cream cheese
- 2 tbsp queso dip (store-bought or homemade)
- 2 green onions, sliced
Instructions
- Rinse rice until water runs clear. Set aside.
- In a large skillet over medium-high heat, heat olive oil. Season steak with garlic powder, paprika, salt, and pepper. Sear 2–3 minutes per side until browned. Remove and set aside.
- In same skillet, add bell peppers and cook 2 minutes. Stir in rice and water/broth. Bring to boil, then cover, reduce heat to low, and simmer 15 minutes.
- While rice cooks, combine cheddar, half-and-half, cream cheese, and queso dip in a saucepan over low heat. Stir until smooth and creamy.
- Fluff rice with fork. Top with steak, pour warm cheese sauce over, and garnish with green onions.
Notes
- For extra flavor, use beef broth instead of water.
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- Meal prep-friendly: Store separately and reheat cheese sauce gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
