Creamy Queso Rice with Tender Steak Strips

Key Ingredients & Substitutions

Rice: Long-grain white rice is perfect for this recipe, as it cooks up fluffy. You can substitute with brown rice for a healthier option, but remember that you’ll need to adjust the cooking time and water ratio!

Cheese: I love using a Mexican melting cheese blend for that gooey texture. If you can’t find it, Monterey Jack works well too! For a lighter version, try low-fat cream cheese.

Steak: Flank or sirloin steak gives great flavor. If you prefer something leaner, try chicken breast or even tofu for a vegetarian take! Just season as you would the steak strips.

Broth: Using beef broth adds excellent richness. You can use vegetable broth or even water if you don’t have broth on hand. A splash of soy sauce can also enhance the flavor.

How Do I Achieve the Perfectly Creamy Queso Sauce?

Making a creamy queso sauce is all about the right heat and stirring! Here’s how to get it just right:

• Heat your skillet to medium, not too high, to avoid burning the cheese.
• Add the onions first, cooking until they’re soft and translucent. This builds great flavor!
• Add garlic last, since it cooks quickly. This prevents it from burning and becoming bitter.
• Stir in the cheeses and cream slowly, keeping the heat low. Continuously stirring will make it smooth and creamy, with no lumps!
• If it gets too thick, add a splash more milk or cream until you reach your desired consistency.

How to Make Creamy Queso Rice with Tender Steak Strips

Ingredients You’ll Need:

For the Rice:

• 1 cup long-grain white rice
• 2 cups water or beef broth (for extra flavor)

For the Queso Sauce:

• 1 tablespoon olive oil or butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup shredded queso (Mexican melting cheese blend or Monterey Jack)
• 1/4 cup cream cheese, softened
• 1/2 cup milk or heavy cream
• Salt and black pepper, to taste

For the Steak:

• 1 pound steak (such as flank, sirloin, or ribeye), thinly sliced into strips
• 1 tablespoon olive oil (for steak)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika (optional)

For Garnish:

• Fresh cilantro or green onions, chopped
• Lime wedges (optional, for serving)

How Much Time Will You Need?

This delicious dish takes about 30 minutes from start to finish. You’ll spend around 15 minutes cooking the rice and preparing the queso sauce while also cooking the steak if you multitask—making it a perfect choice for a weeknight dinner!

Step-by-Step Instructions:

1. Cook the Rice:

In a medium saucepan, bring the water or beef broth to a boil. Add a pinch of salt and then the rice. Reduce the heat to low, cover the saucepan, and let it simmer for about 15-18 minutes. Once the rice is tender and the liquid has been absorbed, remove it from heat and fluff it with a fork.

2. Prepare the Creamy Queso Sauce:

In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 3-4 minutes. Then, add in the minced garlic and cook for an additional minute until it smells wonderful. Lower the heat to medium-low and stir in the shredded queso, cream cheese, and milk or cream. Keep stirring until the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.

3. Combine Rice and Queso Sauce:

Add the cooked rice directly into the skillet with the creamy queso sauce. Stir well until all the rice is mixed in and coated with the delicious sauce. Keep it warm on low heat while you prepare the steak.

4. Cook the Steak Strips:

Using paper towels, pat the steak strips dry. Sprinkle them with chili powder, cumin, smoked paprika (if you’re using it), salt, and pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the steak strips in a single layer and cook for 2-3 minutes on each side until they’re nicely browned and cooked to your liking. Remove from heat.

5. Serve:

Plate a generous serving of the creamy queso rice and top it with the tender steak strips. Add a sprinkle of chopped cilantro or green onions for a fresh touch, and serve with lime wedges if you like a zesty kick.

Enjoy the rich, cheesy rice paired perfectly with flavorful, tender steak strips. It’s a warm comforting meal you’ll love!

FAQ for Creamy Queso Rice with Tender Steak Strips

Can I Use Brown Rice Instead of White Rice?

Yes, you can use brown rice! Just keep in mind that brown rice takes longer to cook—typically about 40-45 minutes. You’ll also need to adjust the water ratio to about 2.5 cups of water for every cup of brown rice.

Can I Substitute the Steak with Another Protein?

Absolutely! You can use chicken breast, shrimp, or even a plant-based protein like tofu. Just ensure to season them similarly and adjust the cooking time based on the protein you choose. Chicken will need about 6-7 minutes, while shrimp cooks very quickly, within 2-3 minutes.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over low heat or in the microwave, adding a splash of water or milk to loosen the creamy sauce if it thickens.

Can I Make This Recipe Ahead of Time?

Yes, you can! You can prepare the queso sauce and cook the steak ahead of time. Store them separately in the refrigerator and reheat when ready to serve. Combine them with freshly cooked rice for best results.