Creamy Queso Rice with Steak Strips Recipe – Easy Dinner Winner

The sizzle of steak hitting a hot pan, the creamy aroma of queso melting into fluffy rice—honestly, this is the kind of meal that makes you stop and just breathe it in for a second. Creamy queso rice with steak strips isn’t just a recipe; it’s a full-on comfort experience. I remember the first time I made this dish after a long workday, hoping for a little pick-me-up. One bite in and I was hooked—cheesy, savory, just a little spicy, and those juicy steak strips? Pure bliss.

Let’s face it, we’ve all had those days when you want something hearty, cheesy, and downright satisfying, but you don’t want to fuss over a recipe with a mile-long ingredient list. That’s where this creamy queso rice with steak strips swoops in. It’s easy enough for a busy weeknight (trust me, I’ve whipped it up in less than 40 minutes), but it feels special enough for a Friday night treat. Plus, if you’re like me and love a dish that brings everyone to the table, this one’s a total crowd-pleaser—my family practically races to the kitchen when they smell it cooking.

I’ve tested this recipe a dozen times, tweaking the spices and cheese ratios so it’s just the right balance of creamy and bold. Whether you’re feeding picky kiddos or trying to impress someone with your “I swear I can cook” skills, creamy queso rice with steak strips has your back. And hey, it’s secretly packed with protein and flavor, so you get the best of both worlds. Grab your skillet—let’s make dinner the best part of your day!

Why You’ll Love This Recipe

After years of trial and error (and a few overcooked steaks, let’s be honest), I can say with confidence—this creamy queso rice with steak strips recipe is a dinner game-changer. Here’s why you’ll want to make it again and again:

• Quick & Easy: Ready in under 40 minutes, which is pretty amazing for a meal that tastes like restaurant comfort food. You can even prep the ingredients ahead to make it even faster.
• Simple Ingredients: No fancy cheese blends or rare spices here. Everything is available at your regular grocery store—most of it you probably already have in your kitchen.
• Perfect for Any Occasion: I’ve served this for weeknight dinners, game day gatherings, and even casual date nights. It’s hearty enough for winter but still feels light thanks to the fresh toppings.
• Crowd-Pleaser: Adults go crazy for the steak, kids can’t get enough of the cheesy rice. It’s one of those rare recipes that truly makes everyone happy.
• Unbelievably Delicious: The combination of ultra-creamy queso rice (think rich, cheesy, with a hint of spice) and juicy, perfectly seasoned steak strips is just next-level comfort food. This isn’t your average rice bowl!

What really sets this recipe apart is the way the queso sauce is folded right into the rice—no gloopy, separated cheese here. I learned (through more than a few kitchen mishaps) that slowly melting the cheese into the rice keeps it saucy and smooth. Plus, the steak gets a quick sear so it stays juicy, not tough.

It’s the kind of meal you make to impress without breaking a sweat. The first time I served this at a potluck, people literally asked if I’d ordered it in! That’s always a good sign, right? Whether you’re craving something cheesy, looking for a new family favorite, or just want to treat yourself after a long day, creamy queso rice with steak strips is the answer you didn’t know you needed.

Ingredients Needed

This creamy queso rice with steak strips recipe keeps things straightforward—no complicated ingredients, just good, honest flavors. You can even swap a few things based on what’s in your pantry or fridge. Here’s what you’ll need:

• For the Steak Strips:
  • 12 oz (340g) flank steak or sirloin, thinly sliced against the grain (juicy and tender—flank is my go-to!)
  • 1 tablespoon olive oil (or avocado oil for a high-heat option)
  • 1 teaspoon chili powder (adds a subtle kick)
  • 1/2 teaspoon smoked paprika (for depth)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin (optional, for a Tex-Mex vibe)
• For the Creamy Queso Rice:
  • 1 cup (200g) long-grain white rice (basmati or jasmine work too)
  • 2 cups (480ml) low-sodium chicken broth (vegetable broth works for a lighter flavor)
  • 1 tablespoon unsalted butter
  • 1/2 small yellow onion, finely diced (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for spice lovers!)
• For the Queso Sauce:
  • 1 cup (110g) shredded Monterey Jack cheese (melts beautifully—can use pepper jack for extra heat)
  • 1/2 cup (60g) shredded sharp cheddar cheese
  • 4 oz (115g) cream cheese, cubed and softened
  • 1/2 cup (120ml) whole milk (or half-and-half for extra creaminess)
  • 1/4 cup (40g) canned diced green chilies, drained (adds mild heat and flavor)
  • 1 tablespoon chopped pickled jalapeños (optional but so good!)
• For Serving:
  • Fresh cilantro, chopped
  • Diced tomatoes or pico de gallo
  • Lime wedges
  • Crushed tortilla chips (for a little crunch, totally optional)

Ingredient swaps & notes: You can use brown rice (increase cook time and broth by 1/4 cup), swap steak for chicken or tofu, or use a store-bought queso if you’re in a pinch. For dairy-free, try a plant-based cheese and milk combo (I’ve used Violife and oat milk with good results!).

Equipment Needed

• Large Skillet or Sauté Pan: A 12-inch skillet gives you plenty of space to cook steak and rice without crowding. If you don’t have one, a Dutch oven works too.
• Medium Saucepan: For cooking the rice separately, if you want a little more control over doneness.
• Chef’s Knife & Cutting Board: For slicing steak and chopping onions and herbs. Keep those knives sharp!
• Wooden Spoon or Silicone Spatula: For stirring the queso sauce and rice—silicone is great for scraping every last bit of cheesy goodness.
• Measuring Cups & Spoons: For accuracy, especially with spices and liquids.
• Small Bowl: For mixing steak seasonings before tossing with the meat.
• Optional: Rice Cooker If you want to make the rice hands-off, use a rice cooker and then fold in the queso sauce at the end.

For cleanup, I love using nonstick pans to make sure the cheese doesn’t stick (less scrubbing!). If you don’t have a nonstick pan, just soak the pan right after cooking. And honestly, even my budget skillet works great for this recipe—no need for fancy gear.

Preparation Method

1. Prep the Ingredients (5-10 mins):
   Slice the steak into thin strips, cutting against the grain for tenderness. Season the strips in a small bowl with chili powder, smoked paprika, garlic powder, salt, pepper, and cumin. Dice the onion, mince the garlic, and measure out all other ingredients. Pro tip: Have everything ready before you start—this dish comes together fast!
2. Cook the Rice (15-18 mins):
   In a medium saucepan, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds (don’t let it burn!). Add the rice, salt, and pepper, stirring to coat the grains. Pour in the chicken broth. Bring to a gentle boil, then cover, reduce heat to low, and simmer 12-15 minutes until the rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, and keep covered.
3. Make the Queso Sauce (5-7 mins):
   In a separate small saucepan over medium-low heat, combine the cream cheese and milk, stirring until the cream cheese melts and the mixture is smooth. Add the Monterey Jack and cheddar cheeses, stirring constantly until fully melted—don’t rush this step or the sauce could get grainy. Stir in the green chilies and pickled jalapeños. If the sauce seems too thick, add a splash more milk.
4. Combine Rice and Queso (2-3 mins):
   Pour the queso sauce over the cooked rice and gently fold until fully combined and creamy. Taste and adjust seasoning (add a pinch more salt or cayenne if you like it spicier).
5. Sear the Steak Strips (5-7 mins):
   Heat olive oil in a large skillet over medium-high heat. Once hot (it should shimmer), add the steak strips in a single layer. Sear undisturbed for 1-2 minutes on one side for a good crust, then flip and cook another 1-2 minutes until just cooked through. Avoid overcrowding—work in batches if needed. Remove steak from pan and let rest for a couple of minutes.
6. Assemble & Serve (2-3 mins):
   Spoon creamy queso rice into bowls or onto plates. Top with juicy steak strips. Sprinkle with chopped cilantro, diced tomatoes or pico de gallo, and crushed tortilla chips if desired. Serve with lime wedges for a zesty finish.

Troubleshooting: If your queso sauce gets too thick, whisk in a bit more milk. If rice is undercooked, add a splash of broth and cook a few minutes longer. Steak tough? Slice thinner and don’t overcook!

Cooking Tips & Techniques

• Let Steak Rest: After searing, rest the steak strips for a couple of minutes before slicing. This keeps the juices in, not all over your cutting board. I learned this the hard way after my first batch turned out a bit dry.
• Low and Slow for Queso: Melting cheese over low heat prevents it from getting grainy. If you crank the heat, you might end up with a separated sauce—trust me, I’ve done it!
• Rice Texture: Fluff rice with a fork, not a spoon, for the best texture. If you want extra flavor, toast the rice in butter for 2 minutes before adding broth.
• Batch Searing: Don’t crowd the steak in the pan. Overcrowding means steaming, not searing. If your pan’s on the smaller side, work in two batches—it’s worth the extra minute.
• Multitasking: Cook rice and prep queso while the steak marinates. This keeps everything moving so dinner’s on the table faster.
• Consistency: If the queso sauce thickens too much while you wait, just whisk in a bit of milk when combining with the rice. It’ll come right back to creamy perfection.

One of my biggest mistakes early on was adding cheese to boiling liquids—don’t do it! It causes curdling. Slow and steady wins the queso race. And if you’re making this for a crowd, double the recipe and keep the queso rice warm in a low oven (covered) while you sear the steak in batches.

Variations & Adaptations

• Low-Carb Option: Swap the rice for riced cauliflower. Use the same queso sauce, and cook the “rice” just until tender. It’s surprisingly filling and still totally satisfying.
• Chicken or Tofu: Replace steak with thinly sliced chicken breast or crispy tofu strips. For tofu, press it first and toss with a little cornstarch before pan-searing for extra crunch.
• Spicy Southwest: Add a drained can of black beans and 1/2 cup corn to the rice before folding in the queso. Top with sliced jalapeños and extra hot sauce if you love heat.
• Vegetarian: Skip the steak and load up on sautéed bell peppers, mushrooms, and zucchini for a veggie-packed version. You can even add roasted sweet potatoes for extra color and sweetness.
• Allergen-Friendly: Use dairy-free cheese and milk for a lactose-free version. Gluten-sensitive? Check your broth and cheese labels, but otherwise this recipe is naturally gluten-free.

One of my favorite spins is tossing in a handful of fresh spinach right before serving—the heat wilts the greens and adds a pop of color and nutrition. Don’t be afraid to make it your own!

Serving & Storage Suggestions

Creamy queso rice with steak strips is best served hot and fresh, when the cheese is at its melty peak and the steak is juicy. I like to pile it into shallow bowls and top with plenty of cilantro and a squeeze of lime. It’s honestly a meal on its own, but a crisp green salad or some grilled veggies on the side makes it even better.

If you’re feeding a crowd, serve everything family-style with bowls of toppings—let everyone build their own. Pair with a tangy margarita, sparkling water with lime, or an ice-cold beer for the full experience.

Leftovers keep well in the fridge for up to 3 days. Store the steak and queso rice separately for best texture. To reheat, splash a bit of milk over the rice and microwave in 30-second bursts, stirring until creamy. The steak can be quickly warmed in a skillet or microwave—just don’t overdo it or it’ll dry out. You can even freeze the queso rice (without steak) for up to a month. Thaw overnight in the fridge and reheat gently, adding extra milk if needed to bring back the creaminess.

Honestly, the flavors deepen overnight—so it’s an awesome meal prep option, too.

Nutritional Information & Benefits

One hearty serving of creamy queso rice with steak strips (about 1/4 of the recipe) provides roughly:

• Calories: 540
• Protein: 32g
• Carbohydrates: 44g
• Fat: 25g
• Fiber: 2g

The steak adds lean protein and iron, while the cheese delivers calcium (just don’t tell the kids about the benefits—they’re in it for the flavor!). You can make it a little lighter by using low-fat cheese or subbing in cauliflower rice. Naturally gluten-free if you check your broth and cheese labels. Watch out for dairy if you’re sensitive, but there are some great plant-based swaps these days.

For me, this recipe is all about balance—a little indulgence, lots of protein, and plenty of comfort. If you’re fueling a busy day or want something satisfying post-workout, it really hits the spot.

Conclusion

If you’ve made it this far, I hope you’re as hungry for creamy queso rice with steak strips as I am just writing about it! It’s cheesy, rich, and packed with flavor, but still easy enough to whip up on a weeknight. I love how this recipe brings everyone together—whether you’re sharing it with friends, family, or just treating yourself.

Don’t be afraid to play with the flavors and make it your own—swap the protein, adjust the spice, or sneak in a few extra veggies. Every time I make it, there’s a new twist, and honestly, it never gets old.

If you give this recipe a try, I’d love to hear how it turned out! Drop a comment below, share a photo, or tell me your favorite variation. Let’s keep the queso love going. Happy cooking—and may your steak be juicy, your rice creamy, and your dinner table full of smiles!

FAQs About Creamy Queso Rice with Steak Strips

Can I make creamy queso rice with steak strips ahead of time?

Yes! Prepare the rice and queso sauce ahead, then sear the steak just before serving for best results. Store everything in the fridge and reheat gently with a splash of milk to keep it creamy.

What can I use instead of steak?

Chicken breast, rotisserie chicken, shrimp, or even crispy tofu all work great as substitutes. Just adjust cook times as needed for the protein you choose.

How can I make this recipe spicier?

Add extra jalapeños, a dash of hot sauce, or use pepper jack cheese in the queso. Sprinkle chili flakes on top for even more heat.

Is this recipe gluten-free?

Yes, as long as your broth and cheese are certified gluten-free, this recipe is naturally gluten-free. Always double-check labels if you’re sensitive.

How do I store and reheat leftovers?

Store steak and rice separately in airtight containers. To reheat, add a splash of milk to the rice and microwave or warm gently on the stove. Steak can be quickly reheated in a hot skillet or microwave for just 30-60 seconds.

Creamy Queso Rice with Steak Strips

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• Author: Jason Miller
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Creamy queso rice with steak strips is a comforting, cheesy, and protein-packed dinner that comes together in under 40 minutes. Juicy steak strips are served over ultra-creamy queso rice for a crowd-pleasing meal perfect for busy weeknights or special occasions.

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Ingredients

Scale 1x2x3x

• 12 oz flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon olive oil (or avocado oil)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin (optional)
• 1 cup long-grain white rice (basmati or jasmine)
• 2 cups low-sodium chicken broth (or vegetable broth)
• 1 tablespoon unsalted butter
• 1/2 small yellow onion, finely diced (about 1/3 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup shredded Monterey Jack cheese (or pepper jack)
• 1/2 cup shredded sharp cheddar cheese
• 4 oz cream cheese, cubed and softened
• 1/2 cup whole milk (or half-and-half)
• 1/4 cup canned diced green chilies, drained
• 1 tablespoon chopped pickled jalapeños (optional)
• Fresh cilantro, chopped (for serving)
• Diced tomatoes or pico de gallo (for serving)
• Lime wedges (for serving)
• Crushed tortilla chips (optional, for serving)

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Instructions

1. Slice the steak into thin strips against the grain. In a small bowl, toss steak strips with chili powder, smoked paprika, garlic powder, salt, pepper, and cumin.
2. Dice the onion, mince the garlic, and measure out all other ingredients.
3. In a medium saucepan, melt butter over medium heat. Add diced onion and sauté until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds.
4. Add rice, salt, and pepper, stirring to coat. Pour in chicken broth. Bring to a gentle boil, cover, reduce heat to low, and simmer 12-15 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, and keep covered.
5. In a separate small saucepan over medium-low heat, combine cream cheese and milk, stirring until smooth. Add Monterey Jack and cheddar cheeses, stirring constantly until melted. Stir in green chilies and pickled jalapeños. If sauce is too thick, add a splash more milk.
6. Pour queso sauce over cooked rice and gently fold until fully combined and creamy. Taste and adjust seasoning as desired.
7. Heat olive oil in a large skillet over medium-high heat. Add steak strips in a single layer and sear undisturbed for 1-2 minutes per side until just cooked through. Work in batches if needed. Remove steak from pan and let rest for a couple of minutes.
8. Spoon creamy queso rice into bowls or plates. Top with steak strips, chopped cilantro, diced tomatoes or pico de gallo, and crushed tortilla chips if desired. Serve with lime wedges.

Notes

Let steak rest after searing for juiciness. Melt cheese for queso sauce over low heat to prevent graininess. Fluff rice with a fork for best texture. If queso sauce thickens, whisk in a bit more milk. Recipe is naturally gluten-free if broth and cheese are certified gluten-free. For vegetarian, skip steak and add sautéed veggies. Leftovers keep well for up to 3 days; reheat rice with a splash of milk.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1/4 of recipe (about 1 generous bowl)
• Calories: 540
• Sugar: 4
• Sodium: 820
• Fat: 25
• Saturated Fat: 13
• Carbohydrates: 44
• Fiber: 2
• Protein: 32

Keywords: queso rice, steak strips, cheesy rice, Tex-Mex dinner, easy weeknight meal, comfort food, gluten-free, family dinner