Steak N Cheese Recipe

Prepare steak

Remove steak from fridge 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Rub olive oil over both sides of the steak. Combine garlic powder, smoked paprika, salt, and black pepper and evenly season both sides.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a thin film of oil if pan is dry. Place steak in pan and sear undisturbed 3–4 minutes per side for medium-rare (time will vary with thickness). For a 1 lb skirt or flank steak about 3/4 inch thick, aim for 3–4 minutes each side. Use an instant-read thermometer if available: 130–135°F (54–57°C) for medium-rare.

Rest and slice

Transfer steak to a cutting board and rest 5–7 minutes. Slice thinly against the grain into bite-size strips for topping fries or rice.

Optional: squeeze lime or lemon over sliced steak just before serving for brightness.

Make roux

In a medium saucepan over medium heat, melt butter. Add flour and whisk continuously for 1–1.5 minutes until mixture is bubbly and slightly golden (this cooks the raw flour taste).

Add milk

Slowly whisk in the milk (and cream if using) a little at a time to prevent lumps. Continue whisking until smooth. Bring to a gentle simmer for 2–3 minutes until slightly thickened.

Finish sauce

Lower heat to low. Whisk in grated cheddar and monterey jack a handful at a time until fully melted and smooth. Stir in Dijon mustard, hot sauce, salt, and pepper. If sauce is too thin, mix cornstarch with a teaspoon of cold water to make a slurry and whisk in; simmer 30–60 seconds to thicken. Keep sauce warm on the lowest heat, stirring occasionally.

Taste and adjust seasoning. If serving over fries, keep sauce pourable but not watery.

Fries

Cook fries according to package or fry/bake fresh fries until golden and crispy. Keep hot.

Cheese fries assembly

Place hot fries on a platter or serving tray. Drizzle or spoon warm cheese sauce over fries. Scatter extra grated cheddar on top if desired. Top with sliced steak strips, a drizzle of half & half mix (or dollops), and chopped parsley or green onion. Serve immediately.

Yellow rice plate

Spoon yellow rice onto plate, top with sliced steak, and drizzle cheese sauce to taste. Serve salsa rosada or satay sauce on the side or spooned over depending on preference.

Half & half and other sauces

Offer salsa rosada, satay sauce, and the half & half (sour cream + mayo mix) as optional toppings. For 'half half en cheese fries' option, combine a light drizzle of the half & half with the cheese sauce over fries and finish with extra cheese and steak.

Garnish with chopped parsley or green onion and serve while hot.