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Cheesy Ranch Potatoes and Smoked Sausage

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Cheesy Ranch Potatoes and Smoked Sausage is a hearty, one-pan dish that combines smoky sausage, crispy potatoes, and melty cheese, seasoned with ranch and garlic. Perfect for a busy weeknight or family gathering, this easy-to-make meal is packed with flavor and will satisfy your comfort food cravings

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet-Cooked
  • Cuisine: Tex-Mex
  • Diet: Gluten Free

Ingredients

For the Steak:

1 pound flank or sirloin steak

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

2 teaspoons ground cumin

1 tablespoon olive oil

1 teaspoon garlic powder

For the Queso Sauce:

1 and 1/2 cups whole milk

Salt and freshly ground black pepper, to taste

1/2 teaspoon ground cumin

2 cups cheddar cheese, shredded

2 tablespoons butter

1 teaspoon chili powder

2 garlic cloves, finely chopped

1 cup Monterey Jack cheese, shredded

For the Rice:

2 cups broth or water

Salt, as needed

1 tablespoon olive oil

1 cup long-grain white rice

1 teaspoon garlic powder

Optional Garnishes:

Chopped fresh cilantro

Lime wedges

Avocado slices

Sliced jalapeños

Instructions

  • Make the Queso Sauce:
    In a skillet over medium heat, melt butter and add chopped garlic. Sauté for 1 minute until fragrant. Stir in the milk and bring it to a simmer. Gradually add the cheddar and Monterey Jack cheeses, stirring until melted and smooth. Season with chili powder, cumin, salt, and black pepper. Set aside.

  • Cook the Rice:
    Rinse the rice under cold water. In a pot, heat olive oil, then add the rice and garlic powder. Toast for 2 minutes. Pour in broth or water with a pinch of salt, bring to a boil, cover, and reduce heat to low. Simmer for 18–20 minutes or until the rice is tender.

  • Prepare the Steak:
    Pat the steak dry, rub with olive oil, and season with paprika, cumin, garlic powder, salt, and black pepper. Press the seasoning into the steak.

  • Cook the Steak:
    Heat a large skillet over high heat. Add the steak and sear for 4–5 minutes per side, depending on your desired doneness (4 minutes for medium-rare, 5 minutes for medium). Let it rest for 5–10 minutes before slicing thinly against the grain.

  • Assemble:
    Divide the cooked rice onto plates. Place sliced steak on top, and generously spoon warm queso sauce over both. Garnish with cilantro, lime wedges, avocado slices, and jalapeños. Serve immediately.

Notes

  • dd cayenne pepper or use spicy Monterey Jack cheese.

  • You can substitute white rice with brown rice or cauliflower rice for a lower-carb option.

  • Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.

Find it online: https://cheftinaskitchen.com/cheesy-ranch-potatoes-and-smoked-sausage/