DINNER

The BEST Creamy Queso Rice with Juicy Steak Strips 🧀🍚🥩

Prepare for a seriously satisfying meal with this Creamy Queso Rice with Juicy Steak Strips! This dish marries perfectly cooked, flavorful rice with a luscious, velvety queso sauce, all crowned with tender, seasoned steak strips.2 It’s a comforting, flavor-packed dish that’s perfect for a hearty family dinner or a cozy night in, bringing the vibrant taste of Tex-Mex right to your table.

What Makes This “The Best”: Key Elements for Perfection ✨

  • Tender, Flavorful Steak: We’ll use a quick marinade and proper searing to ensure the steak strips are incredibly juicy and packed with flavor, not tough.
  • Rich, Authentic Queso: This isn’t just melted cheese! We’ll create a smooth, restaurant-style queso that coats the rice beautifully, with just the right amount of spice.
  • Perfectly Cooked Rice: A flavorful rice base that complements the rich queso and savory steak, rather than just being a plain filler.
  • Balanced Flavors: Every component is seasoned thoughtfully to create a harmonious and addictive dish.

Ingredients: Your Tex-Mex Dinner Essentials 🛒

This recipe yields 4-6 servings.

I. For the Juicy Steak Strips:

  • 1 lb (450g) Sirloin, Flank, or Skirt Steak, cut into thin strips (about ¼-inch thick, against the grain)
  • 1 tbsp Olive Oil
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Garlic Powder
  • (Optional Steak Marinade for extra tenderness/flavor, marinate 30 mins – 1 hour before cooking):
    • 1 tbsp Worcestershire Sauce
    • 1 tbsp Lime Juice

II. For the Flavorful Rice:

  • 1 tbsp Olive Oil
  • 1 cup (200g) Long-Grain White Rice, rinsed well3
  • ½ medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 cups (480ml) Chicken Broth (or water)
  • 1 (8 oz / 225g) can Tomato Sauce
  • 1 tsp Cumin
  • ½ tsp Chili Powder
  • ½ tsp Salt
  • ¼ tsp Black Pepper

III. For the Creamy Queso:

  • 1 tbsp Butter
  • 2 cloves Garlic, minced
  • ¼ medium White Onion, finely diced
  • 1 (4 oz / 113g) can Diced Green Chiles (mild or hot, undrained)
  • 1 cup (240ml) Evaporated Milk (not condensed milk!)
  • 8 oz (225g) White American Cheese (from the deli, or Velveeta white), cubed or shredded
  • 4 oz (110g) Monterey Jack Cheese, shredded
  • ¼ tsp Cumin
  • Pinch of Cayenne Pepper (optional, for heat)
  • Salt to taste (cheese can be salty)

IV. For Garnish (Optional):

  • Fresh Cilantro, chopped
  • Diced Red Onion
  • Jalapeño slices

Equipment Needed:

  • Large skillet or cast-iron pan (for steak)
  • Medium saucepan with lid (for rice)
  • Medium saucepan or pot (for queso)
  • Whisk
  • Serving bowls

Preparation Pas-à-Pas: Crafting Your Delicious Meal 📝

Part 1: Prepare the Flavorful Rice (Approx. 25-30 minutes)

  1. Sauté Aromatics: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the rinsed rice and stir constantly for 2-3 minutes until lightly toasted and translucent around the edges.
  2. Cook Rice: Add the diced yellow onion and minced garlic to the rice. Cook for another 2-3 minutes until the onion softens and garlic is fragrant.
  3. Stir in the chicken broth, tomato sauce, cumin, chili powder, ½ tsp salt, and ¼ tsp black pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during cooking.
  5. Once cooked, remove from heat and let it rest, covered, for 5 minutes. Then fluff with a fork.

Part 2: Cook the Juicy Steak Strips (Approx. 10 minutes)

  1. Prepare Steak: If marinating, combine steak strips with Worcestershire sauce and lime juice in a bowl; set aside for 30-60 minutes in the fridge. Otherwise, simply pat the steak strips dry with paper towels.
  2. In a bowl, toss the steak strips with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, 1 tsp chili powder, ½ tsp cumin, and ½ tsp garlic powder. Ensure they are evenly coated.
  3. Sear Steak: Heat a large skillet (cast iron works best) over medium-high heat until very hot. Add the seasoned steak strips in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
  4. Cook for 1-2 minutes per side for medium-rare to medium, or until desired doneness. Since they are thin, they cook quickly. Avoid overcooking to keep them tender.
  5. Remove steak from the skillet and set aside on a plate to rest while you make the queso. This helps keep them juicy.

Part 3: Make the Creamy Queso (Approx. 10-15 minutes)

  1. Sauté Aromatics: In a medium saucepan or pot, melt the butter over medium heat. Add the finely diced white onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add Liquids & Chiles: Pour in the evaporated milk and the diced green chiles (undrained). Stir well and bring the mixture to a gentle simmer (do not boil rapidly).
  3. Melt Cheese: Reduce heat to low. Gradually add the cubed White American cheese and shredded Monterey Jack cheese, a handful at a time, whisking constantly until each addition is fully melted and smooth before adding more. This is key for a silky queso without lumps.
  4. Season: Once all the cheese is melted and the queso is creamy, stir in the ¼ tsp cumin and optional pinch of cayenne pepper. Taste and add salt as needed – processed cheeses can be salty, so season carefully.
  5. Keep the queso on very low heat, stirring occasionally, to keep it warm and smooth until ready to serve.

Part 4: Assemble and Serve (Approx. 5 minutes)

  1. Fluff the cooked, seasoned rice with a fork.
  2. Divide the fluffy rice among serving bowls.
  3. Top each portion of rice generously with the creamy queso.
  4. Arrange the juicy steak strips over the queso and rice.
  5. Garnish with fresh chopped cilantro, diced red onion, or jalapeño slices if desired.
  6. Serve immediately and enjoy the cheesy, savory goodness!

Pro Tips for the ULTIMATE Meal ✨

  • Pat Steak Dry: Removing surface moisture allows the steak to sear and brown beautifully, locking in juices.
  • Slice Steak Against the Grain: This breaks up tough muscle fibers, resulting in tender, easy-to-chew strips.4
  • Don’t Overcrowd the Pan (Steak): Give steak strips space to sear. Overcrowding lowers the pan temperature and causes the steak to steam instead of brown.5
  • Gradual Cheese Addition (Queso): Adding cheese slowly and whisking continuously prevents clumping and ensures a super smooth queso.6
  • Rinse Rice: Rinsing white rice removes excess starch, preventing it from becoming sticky or gummy.7

Creative Variations & Customizations 🌈

  • Spicier Kick: For more heat, add finely diced jalapeños or serrano peppers to the queso base, or a dash of your favorite hot sauce.
  • Add Veggies to Rice: Sauté diced bell peppers (any color) or corn with the onion and garlic when cooking the rice for added texture and nutrients.
  • Different Cheese Blend: While White American and Monterey Jack create the classic queso, you can experiment with a bit of shredded sharp cheddar or even a touch of cream cheese for extra creaminess.
  • Smoky Flavor: A pinch of smoked paprika in the steak seasoning or queso can add a lovely depth.
  • Garnish Galore: Offer a build-your-own station with additional toppings like crispy tortilla strips, pickled red onions, or a dollop of sour cream.

Serving Suggestions 🍽️

This dish is quite complete on its own! However, if you’d like to add a side, consider:

  • A simple green salad with a light vinaigrette to cut through the richness.
  • Warm tortillas for wrapping up any extra steak and queso.
  • A side of black beans or pinto beans.

Storage & Reheating Tips 🧊🗓️

  • Storage: Store any cooled leftovers in separate airtight containers in the refrigerator for up to 3-4 days. Storing the rice, steak, and queso separately will help maintain their best texture.
  • Reheating:
    • Rice: Reheat in the microwave, adding a tablespoon of water or broth if needed to moisten.
    • Steak: Reheat gently in a skillet over low heat, or briefly in the microwave, to avoid drying out.
    • Queso: Reheat in a small saucepan over low heat, whisking constantly, adding a splash of milk or evaporated milk if it’s too thick.
    • Alternatively, combine individual portions of rice and steak, then top with reheated queso.
  • Freezing: Freezing is not recommended for the assembled dish or the queso, as the cheese sauce can separate and become grainy upon thawing. Cooked rice and steak strips can be frozen separately for up to 1 month, then thawed and reheated to be combined with fresh queso.