This creamy queso rice is a cozy dish that mixes cheesy goodness with tender steak strips. It’s like a warm, hearty hug on a plate!
You’ll love how quick it comes together! I often whip this up on busy nights, and it’s always a hit with my family. Just don’t forget to add your favorite toppings for an extra punch! 🌮
Key Ingredients & Substitutions
Rice: Long-grain white rice is best for a fluffy texture. You can switch it up with brown rice, but keep in mind it’ll need longer cooking time. Quinoa is also a great gluten-free alternative!
Steak: Flank or sirloin works great for tenderness. Skirt steak is another option. If you’re looking for a leaner choice, chicken or tofu can definitely be used instead!
Cheese: Monterey Jack brings that creamy, gooey texture, but feel free to use cheddar or a Mexican blend for a different twist. Queso blanco is a fantastic substitute if you prefer something a bit milder.
Cream Cheese: While cream cheese adds richness, heavy cream provides that creamy texture too. You could even use non-dairy cream cheese for a lighter option. For dairy-free needs, coconut cream is a nice alternative!
How Do You Achieve Juicy, Tender Steak Strips?
Cooking steak properly ensures it stays tender and flavorful. Start by slicing it against the grain for the best texture. Make sure to season well, as this enhances the overall flavor.
- Heat your skillet until it’s very hot before adding the steak. This helps create a nice sear.
- Cook only until the outside is browned and the inside is still slightly pink for juicy steak.
- Let the steak rest for a few minutes before slicing. This helps retain the juices!
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 the Steak:
- 1 tbsp olive oil
- 1 lb steak (such as sirloin or flank), thinly sliced into strips
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Sauce:
- 1 tbsp butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese (or queso blanco)
- 1/2 cup cream cheese or heavy cream
For Garnishing:
- 1/4 cup chopped fresh cilantro (optional)
- 1 lime, cut into wedges (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes total: 15 minutes for preparation and 15 minutes for cooking. It’s quick enough for a weeknight dinner but packed with flavor that feels special!
Step-by-Step Instructions:
1. Cook the Rice:
First, rinse your rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, bring 2 cups of water or beef broth to a boil. Once boiling, add the rice, reduce the heat to low, cover, and let it simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. When it’s done, take it off the heat but keep it covered to stay warm.
2. Prepare the Steak:
Meanwhile, grab a large skillet and heat the olive oil over medium-high heat. Season your steak strips with cumin, chili powder, salt, and pepper. When the oil is hot, add the steak strips in a single layer. Cook for about 2-3 minutes on each side until they’re browned and cooked to your liking. Once done, remove the steak from the skillet and keep it warm on a plate.
3. Sauté the Aromatics:
In the same skillet where you cooked the steak, add the butter. Let it melt, then toss in the diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent. Add the minced garlic and stir for another 30 seconds, just until it smells heavenly!
4. Create the Creamy Sauce:
Now, reduce the heat to low. Stir in the cooked rice, then add the shredded Monterey Jack cheese and cream cheese (or heavy cream). Stir continuously until everything is melted and creamy. This is where the magic happens!
5. Combine and Serve:
Finally, gently return the steak strips to the skillet and toss everything together until well combined and the steak is warmed through. Remove from heat.
6. Garnish and Enjoy:
If you like, sprinkle chopped cilantro on top for a fresh touch. Serve the creamy queso rice with lime wedges on the side for squeezing over the dish. Yum!
Enjoy your creamy, cheesy rice paired perfectly with tender, flavorful steak strips!
Can I Use Brown Rice Instead of White Rice?
Yes, you can substitute brown rice for white rice! Just keep in mind that brown rice takes longer to cook—about 40-50 minutes. You’ll need to adjust the water or broth accordingly as brown rice typically requires more liquid.
What If I Don’t Have Beef Broth on Hand?
No problem! You can use water instead, or if you prefer, chicken broth or vegetable broth will work just as well to add a different flavor to the rice.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the steak and sauce in advance. Just store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, reheat gently on the stove while cooking the rice fresh.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or microwave, adding a splash of broth or water to reintroduce moisture if needed.
