Description
This Cheesy Steak & Rice recipe features tender strips of NY Strip steak seasoned with a smoky blend of spices, grilled to perfection on a hot griddle. Combined with flavorful cilantro lime rice and topped with creamy Pancho’s queso and fresh cilantro, it’s a quick and satisfying meal perfect for busy weeknights. Served alongside warm fajita-style flour tortillas and tangy pico de gallo, this dish brings together vibrant Tex-Mex flavors in every bite.
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 pepper
Rice
- 3 packs Ben’s Original Ready Rice Cilantro Lime
- 1/2 cup water
Additional Ingredients
- Pancho’s queso (to taste)
- Pico de gallo (for serving)
- Fajita size flour tortillas (4-6, warmed)
- Fresh cilantro (for garnish)
Instructions
- Cut the steak: Begin by slicing the NY Strip steak into thin strips, about 1/4 inch thick. Set the sliced steak aside while you prepare the other components.
- Prepare the rice: Heat a griddle over medium-high heat and add a small amount of avocado oil. Place the packets of Ben’s Original Ready Rice Cilantro Lime on the griddle along with 1/2 cup of water. Cook and stir occasionally until the rice is heated through and tender, usually around 5-7 minutes.
- Cook the steak: In a bowl, season the sliced steak generously with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add a tablespoon of avocado oil to the griddle and spread the steak strips out evenly. Cook for about 3-5 minutes per side until the steak is browned and cooked to your preferred doneness.
- Combine steak and rice: Mix the cooked steak strips with the prepared cilantro lime rice directly on the griddle or in a large bowl. Top the mixture with Pancho’s queso cheese and sprinkle fresh cilantro over everything to add freshness and creaminess.
- Serve: Warm the fajita-sized flour tortillas either on the griddle or in the microwave. Serve the cheesy steak and rice mixture with warm tortillas and a side of pico de gallo for a complete, flavorful meal.
Notes
- Use thin slices of steak for quick cooking and tender bites.
- If Ben’s Original Ready Rice is unavailable, substitute with cooked cilantro lime rice made from scratch.
- Adjust the cayenne pepper to control the heat level.
- Warm tortillas help prevent tearing when assembling tacos or burritos with the steak mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
