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Mexican Spiced Steaks with Chile Con Queso

Mexican Spiced Steaks with Chile Con Queso
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Mexican Spiced Steaks with Chile Con Queso is a bold and comforting dish featuring juicy, tender steaks rubbed with a smoky, flavorful spice blend and topped with a creamy, zesty chile con queso sauce. Perfect for any occasion, this recipe balances heat, creaminess, and rich meaty goodness in every bite, delivering an unforgettable culinary experience.

Ingredients

Scale

Steak and Spice Rub

  • 1.5 to 2 lbs ribeye, sirloin, or flank steak
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1–2 tbsp cooking oil (for searing)

Chile Con Queso Sauce

  • 1/2 cup finely diced onion
  • 1–2 serrano or jalapeño peppers, minced
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 to 3/4 cup milk or heavy cream
  • Salt to taste
  • Juice of 1 lime

Garnishes and Extras

  • Fresh cilantro, chopped (for garnish)
  • Optional: finely chopped scallions, diced avocado (for garnish)

Instructions

  1. Prepare the Spice Rub: Combine smoked paprika, cumin, garlic powder, chili powder, salt, and pepper in a small bowl. Mix well to create a vibrant spice blend that will infuse the steaks with authentic Mexican flavors.
  2. Season and Sear the Steaks: Pat the steaks dry with paper towels. Generously rub both sides of the steaks with the prepared spice mixture. Heat a skillet or grill pan over medium-high heat and add a splash of cooking oil. Sear the steaks for 4-5 minutes per side (depending on thickness) until a beautiful crust forms and desired doneness is reached. Remove steak from heat and let rest for 5-10 minutes.
  3. Make the Chile Con Queso Sauce: In a saucepan over medium heat, sauté diced onions and minced serrano peppers until soft and fragrant. Lower the heat and slowly whisk in the cream cheese and shredded cheddar, stirring continuously until melted and smooth. Add milk or heavy cream gradually to achieve a silky, luscious sauce consistency. Season with salt and finish with a squeeze of fresh lime juice to brighten the flavors.
  4. Combine and Serve: Slice the rested steaks against the grain into thin strips. Arrange on a serving plate and drizzle generously with the warm chile con queso sauce. Garnish with chopped fresh cilantro, and optionally, scallions or diced avocado. Serve immediately and enjoy.

Notes

  • Rest Your Steak: Allow the steak to rest 5-10 minutes after searing to retain juices and enhance tenderness.
  • Fresh Ingredients Matter: Use fresh serrano or jalapeño peppers and real cheese for authentic flavor and creamy texture.
  • Adjust Heat Gradually: Start with milder chiles and increase heat to taste to keep the sauce balanced.
  • Don’t Skip the Lime: A splash of lime juice in the cheese sauce cuts through richness and elevates flavor.
  • Use a Cast Iron Skillet: For perfect sear marks and even cooking, use a well-seasoned cast iron pan.

Nutrition

Keywords: Mexican, steak, chile con queso, spicy, creamy cheese sauce, ribeye, sirloin, flank steak, quick dinner, gluten-free

Find it online: https://ninagourmet.com/mexican-spiced-steaks-with-chile-con-queso/