Description
A delicious and easy meal combining tender steak, roasted peppers, and creamy queso over fluffy rice.
Ingredients
Scale
- 1 lb sirloin or ribeye steak, cut into cubes
- 2 cups cooked white rice
- 1 orange bell pepper, diced and roasted
- 1 tbsp olive oil
- Salt & pepper, to taste
- Fresh chopped parsley (for garnish)
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- Pinch of paprika
Instructions
- Heat olive oil in a skillet over high heat. Sear steak cubes for 2–3 minutes per side until browned and just cooked. Season with salt and pepper.
- Toss bell pepper pieces in oil and roast at 425°F (220°C) for 15 minutes until charred at the edges.
- In a saucepan, melt butter. Whisk in flour to form a roux. Slowly add milk, then stir in cheddar, garlic powder, and paprika. Stir until smooth.
- Add rice to bowls, top with steak, roasted peppers, and drizzle with queso.
- Sprinkle with chopped parsley and serve hot.
Notes
For extra flavors, consider adding jalapeños or hot sauce. You can use any color bell pepper, but orange adds sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: steak, queso, rice bowl, easy dinner, Mexican recipe