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.
Ingredients
- 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)
Instructions
- 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.
- Dice the onion, mince the garlic, and measure out all other ingredients.
- 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.
- 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.
- 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.
- Pour queso sauce over cooked rice and gently fold until fully combined and creamy. Taste and adjust seasoning as desired.
- 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.
- 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