Description
Mexican Spiced Steaks with Chile Con Queso is a bold and hearty dish featuring perfectly seasoned ribeye or sirloin steaks topped with a creamy, spicy chile con queso sauce. This flavorful fusion combines smoky Mexican spices with a rich cheese sauce, making it ideal for casual dinners or entertaining guests with vibrant taste and satisfying texture.
Ingredients
Scale
Steaks and Spice Rub
- 2 ribeye or sirloin steaks (about 8 ounces each)
- 1 tbsp chili powder (blend of ancho and chipotle powders)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
Chile Con Queso
- 1 cup melting cheese blend (Monterey Jack, white cheddar, mozzarella)
- ½ cup roasted green chiles (poblano or Anaheim), chopped
- ¼ cup heavy cream
- ¼ tsp smoked paprika
Garnish
- Fresh cilantro leaves, chopped
Instructions
- Prepare the Spice Rub: In a small bowl, combine chili powder, ground cumin, garlic powder, salt, and freshly ground black pepper. Mix thoroughly to create a balanced seasoning blend for the steaks.
- Season the Steaks: Pat steaks dry with paper towels. Rub both sides generously with olive oil and then evenly coat with the prepared spice mixture to maximize flavor infusion.
- Cook the Steaks: Heat a cast-iron skillet or grill pan over medium-high heat. Cook the steaks about 4-5 minutes per side for medium-rare, adjusting time based on thickness and preference. Remove from heat and let rest for a few minutes to lock in juices.
- Make the Chile Con Queso: In a saucepan over low heat, gently melt the cheese blend with roasted green chiles, heavy cream, and smoked paprika. Stir continuously until the mixture is smooth and creamy, then remove from heat.
- Assemble and Serve: Slice the rested steaks against the grain. Spoon warm chile con queso generously over the steak slices, garnish with fresh cilantro, and serve immediately.
Notes
- Choose quality steaks for juicier, more flavorful results.
- Allow steaks to rest before slicing to retain moisture and tenderness.
- Melt cheeses over low heat to keep the queso sauce creamy and prevent separation.
- Toast spices briefly in a dry skillet before mixing to enhance aroma and flavor.
- Use fresh roasted chiles like poblano or Anaheim for smoky sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 steak with chile con queso
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 150 mg