This creamy queso rice is cheesy, hearty, and pairs perfectly with tender steak strips. It’s a meal that feels like a warm hug on your plate!
I love how the cheese melts into the rice, making it extra yummy. And let’s be honest, who doesn’t enjoy juicy steak? You’ll want to make this more than once! 😋
Key Ingredients & Substitutions
Rice: Long-grain white rice is perfect for this dish, as it stays fluffy. If you want, you can substitute it with brown rice or jasmine rice, but the cooking time will vary.
Queso Cheese: Queso blanco gives a nice creamy texture, but feel free to use Monterey Jack or even cheddar for a different taste. Just pick a cheese that melts well!
Steak: I suggest sirloin for its flavor and tenderness. If you’re looking for a leaner option, flank steak is a great choice. You can even swap it for chicken or tofu if you prefer!
Heavy Cream: Using heavy cream adds richness, but half-and-half or even milk works fine too. For a lighter version, consider using cream cheese mixed with a bit of water.
How Do You Cook the Steak Strips Just Right?
Cooking steak strips perfectly is all about timing and heat. Here’s how to get that juicy, tender steak:
- Make sure your skillet is hot before adding the steak. This helps sear the meat and lock in moisture.
- Don’t overcrowd the pan; cook in batches if needed. Overcrowding can cause steaming instead of searing.
- Sear the steak for 2-3 minutes on each side and avoid moving it too much. Letting it sit on one side helps develop a nice crust.
- Check for doneness with a thermometer: medium-rare is 130°F, medium is 140°F.
Let the steak rest for a couple of minutes after cooking to retain its juices before serving!
Creamy Queso Rice with Juicy Steak Strips
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or beef broth
- 1 cup shredded queso cheese (such as queso blanco or a mild white cheese blend)
- 1/2 cup heavy cream or half-and-half
For the Steak:
- 1 lb steak (such as sirloin or flank steak), cut into thin strips
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- Salt and pepper, to taste
For the Vegetables:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For Garnish:
- Fresh cilantro or parsley, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious meal will take around 30 minutes to prepare. This includes about 15-18 minutes to cook the rice, plus time for cooking the steak and mixing everything together. It’s quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from becoming sticky. In a medium saucepan, bring the water or beef broth to a boil. Add the rice and a pinch of salt; then reduce the heat to a simmer. Cover and cook for 15-18 minutes until the rice is tender and the liquid is absorbed. After it’s done, take it off the heat and let it sit covered for 5 minutes—the steam will finish cooking the rice perfectly.
2. Cook the Steak:
While the rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Take your thinly cut steak strips and season them with salt, pepper, cumin, smoked paprika, and chili powder if you like a little spice. Cook the steak strips in the hot skillet for about 2-3 minutes on each side, or until they’re nicely browned and reach your desired doneness. Once done, remove them from the heat and set aside.
3. Sauté the Vegetables:
In another pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 3–4 minutes, until they become translucent and fragrant. Toss in the minced garlic and give it a quick stir for about 30 seconds until it’s aromatic. You’re building great flavor here!
4. Combine Rice and Cheese:
Now, add the cooked rice to the pan with the onions and garlic. Stir gently to mix in. Next, fold in the shredded queso cheese and heavy cream, mixing well until everything is beautifully creamy and the cheese has melted. Season it with salt and pepper to taste—this is the moment where it all comes together!
5. Serve and Enjoy:
To serve, ladle generous portions of the creamy queso rice onto each plate, then top it off with the juicy steak strips. Don’t forget a sprinkle of fresh cilantro or parsley for color and flavor. If you like, add some lime wedges on the side for a splash of brightness. And there you have it—dinner is ready!
Enjoy your rich and delicious creamy queso rice with tender, flavorful steak strips!
FAQ for Creamy Queso Rice with Juicy Steak Strips
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but be aware that it will require a longer cooking time—about 40-45 minutes. Make sure to adjust the water or broth amount accordingly, using about 2.5 cups for 1 cup of brown rice.
What Cheese Can I Substitute for Queso?
If you can’t find queso, Monterey Jack or even cheddar cheese can work well. Just ensure it’s a cheese that melts easily for that creamy texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the creamy rice and steak gently on the stove or in the microwave. If the rice thickens in the fridge, add a splash of water or broth when reheating to restore its creaminess.
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the steak with sautéed mushrooms, tofu, or tempeh for a delicious vegetarian option. Adjust the seasoning as needed to add flavor.