If you’re ready to whip up some creamy queso rice with juicy steak strips, you’re in for a treat! This dish brings together rich, cheesy flavors and tender steak that can brighten up any mealtime, whether it’s an easy family dinner or a cozy night in.
This recipe addresses bland flavor and inconsistent steak cooking while improving rice texture and adding creamy queso, providing clear steps for easy preparation and tasty results.
I often find myself scrambling when I want something quick and tasty that pleases everyone at the table. Thankfully, this recipe tackles the common issues of dry rice and overcooked steak, making it easier to nail those perfect textures. You’ll love how the satisfying creaminess blends with the savory spices, creating a comforting meal that feels homemade.
What really makes this casserole-style dish a winner is how efficiently it comes together in just about an hour. The warm, cheesy coating over fluffy rice contrasted with the juicy steak provides both satisfaction and flavor. It’s comforting yet straightforward, bridging that gap between effort and enjoyment without fuss.
If you enjoy hearty meals, check out my recipe for Ground Beef Hash Brown Casserole. It’s another fantastic way to mix things up!
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, rye, or other gluten-containing ingredients in the listed components.
- The recipe is not dairy-free due to the inclusion of cheddar cheese and cream in the ingredient list.
- This recipe is not suitable for vegan diets because of steak strips, cheddar cheese, and cream used throughout the preparation.
- The recipe is vegetarian only if steak strips are omitted or replaced with plant-based alternatives not listed here.
- This recipe is not low-carb or keto because rice contributes a significant amount of carbohydrates to the dish’s composition.
Why You Will Love This Recipe
- Rich Creaminess This dish features a generous topping of white queso, which lends a smooth and velvety texture that beautifully complements the fluffy rice and hearty steak strips. It adds layers of flavor and richness that elevate the entire meal.
- Heartwarming Flavor Juicy sirloin steak, seasoned with Montreal steak seasoning, delivers mouthwatering taste that pairs perfectly with the spices in the queso rice. Each bite offers a satisfying burst of savory goodness, making it ideal for any Tex-Mex fan.
- Effortless Preparation With a total cooking time of just one hour, this dish is straightforward to whip up. The easy methods allow you to serve a delicious homemade meal without spending all day in the kitchen.
- Perfect for Meal Prepping Leftovers hold up well in the fridge, making this creamy queso rice with juicy steak strips a fantastic option for meal prep. You can easily save portions for busy weeknights, ensuring a tasty meal is always on hand.
How to Make Creamy Queso Rice with Juicy Steak Strips
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
A creamy, hearty combination of queso-topped rice and juicy steak strips, ready in under an hour.
Ingredients
- 2 cups (about 370g) basmati rice, rinsed
- 2 ½ cups (600ml) chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz / 400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 2 tbsp (30ml) olive oil
- 1 lb (450g) sirloin steak, sliced into strips against the grain
- 2 tbsp (28g) butter
- White queso cheese, for topping (amount as desired)
- Fresh cilantro, for garnish (amount as desired)
- Flour tortillas, optional as a side
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
- Montreal steak seasoning, to taste
Instructions
- Step 1: Rinse 2 cups of basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Step 2: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 small chopped onion (if using). Sauté for 2-3 minutes, or until the onion turns translucent and the garlic is fragrant but not browned. If garlic starts to brown too quickly, reduce heat immediately to avoid burnt flavor.
- Step 3: Add the rinsed rice to the skillet, then pour in 2 ½ cups of chicken broth, 1 chicken bouillon cube, and 1 can of crushed tomatoes. Stir and bring to a simmer. Cover and cook for about 15 minutes until the rice is tender and liquid is absorbed.
- Step 4: While the rice cooks, heat another skillet over medium-high heat. Melt 2 tablespoons of butter. Pat steak strips dry with paper towels, then season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips until browned, flipping to cook evenly. Use a meat thermometer to check doneness; remove the steak strips at 135°F (57°C) for medium-rare to keep them juicy and tender. Let steak rest off the heat while preparing the queso.
- Step 5: In a small pot, gently melt the white queso cheese. If the queso is too thick, stir in 2 tablespoons of warm water until the desired creamy consistency is reached.
- Step 6: Mix the cooked rice and crushed tomato mixture with the rested steak strips. Drizzle the melted queso on top evenly. Serve warm and garnish with fresh cilantro. Optionally, serve with flour tortillas on the side for scooping.
Notes
- Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources to maintain freshness.
- Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on medium heat to preserve creaminess and steak texture.
- Wrap in plastic wrap and place inside a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pat steak dry before seasoning to encourage better browning and flavor development.
- Add an extra cube of chicken bouillon about 5 minutes before serving if the dish lacks flavor.
- Avoid burning the garlic by reducing heat if it begins to brown too quickly, typically within 2 minutes of sautéing.
- For perfect rice texture, simmer rinsed rice in 2 ½ cups chicken broth for approximately 15 minutes.
- Reheat refrigerated portions gently on medium heat until warmed through, to maintain the creamy queso texture and tender steak strips. Avoid overheating to prevent drying.
- Serve with seasoned black beans or a simple tomato salad for added freshness and crunch. Warm flour tortillas complement the dish well and are useful for scooping the queso rice mixture. This recipe also works well as a burrito bowl base, quesadilla filling, or inside stuffed peppers and lettuce wraps. Top with fresh salsa, creamy avocado dressing, chopped green onions, or jalapeños for extra flavor and visual appeal.
- Use tender cuts like sirloin or ribeye for the steak strips; slicing against the grain keeps them tender.
- Choose long-grain white rice (basmati) for fluffy, non-clumping texture.
- Use fresh grated sharp cheddar cheese if substituting the queso for maintaining melt quality.
- Heavy cream enhances creaminess in queso; avoid half-and-half substitutes.
- Select firm, vibrant green onions and ripe, juicy tomatoes for best flavor in toppings or garnishing.
- Freshly ground spices provide better flavor than pre-ground alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Steak strips: Choose tender cuts like sirloin or ribeye for juicy bites. Slice against the grain to keep them tender when cooking.
- Rice: Long-grain white rice works best for fluffy texture. Rinse it before cooking to remove excess starch and avoid clumping.
- Cheddar cheese: A good quality sharp cheddar melts smoothly, adding a rich flavor. Grate it fresh to prevent any anti-caking agents from affecting the melt.
- Cream: Heavy cream adds creaminess and helps achieve that dreamy texture. Avoid substitutes like half-and-half, as they won’t give the same richness.
- Green onions: Look for firm, vibrant green onions for a fresh taste. Slice them thinly; the tops add a nice color and crunch.
- Tomatoes: Use ripe, juicy tomatoes for flavor and moisture. Dicing them allows for better integration into the creamy mix.
- Spices: Season with cumin, chili powder, or paprika for depth. Freshly ground spices provide better flavor compared to pre-ground ones.
Recipe Tips
- If your steak isn’t browning well, pat it dry with paper towels before seasoning to ensure better flavor and color during cooking.
- For perfect rice texture, add 2 ½ cups of chicken broth to your rinsed basmati rice, bringing it to a simmer for 15 minutes.
- If the queso topping seems too thick, stir in 2 tablespoons of warm water until you reach the desired creaminess before serving.
- When garlic starts to brown too quickly, reduce heat immediately, as burnt garlic can ruin the dish’s flavor, usually about 2 minutes into sautéing.
- If your dish lacks flavor, adjust with an extra cube of chicken bouillon, stirring it in about 5 minutes before serving for a richer taste.
Serving Suggestions
Serve with a side of seasoned black beans or a simple tomato salad for a fresh crunch. Pair with warm flour tortillas, which work well for scooping up the queso rice.
Add to burrito bowls for a satisfying twist or use in quesadillas for a quick meal. Use as a filling for stuffed peppers or lettuce wraps for a lighter option.
Top with fresh salsa or a drizzle of creamy avocado dressing to enhance the flavors. Sprinkle chopped green onions or jalapeños for an additional kick on your creamy queso rice with juicy steak strips.
Recipe variations
- You can use chicken or shrimp instead of steak for a lighter protein option in the creamy queso rice with juicy steak strips recipe.
- Add 1 teaspoon of chili powder and ½ teaspoon of smoked paprika to the rice sauté step for a smoky, mildly spicy flavor enhancement.
- Either white queso or pepper jack cheese can be used for the topping, depending on whether you prefer a mild or slightly spicy finish.
- If using this recipe for a crowd, double the steak to 2 pounds and 4 cups of basmati rice, adjusting seasoning accordingly for consistent flavor.
Save This Recipe!
How to Store?
To keep your creamy queso rice with juicy steak strips fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat sources to maintain freshness.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Reheat gently on medium heat to preserve creaminess and steak texture.
Freezing: Wrap in plastic wrap, then place in a freezer-safe container or freezer bag up to 2 months. Thaw overnight in the refrigerator before reheating.
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If you enjoyed this Creamy Queso Rice with Juicy Steak Strips or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
