Go Back

Creamy Queso Rice with Steak Strips

Creamy queso rice with steak is a Tex-Mex steak bowl where velvety queso-infused rice gets topped with tender, seared steak strips. Flavored with jalapeño, onion, and diced tomatoes and green chiles, it delivers cheesy, scoopable rice with a rich cheese sauce pooling around the meat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Steak strips
  • 1.5 lb flank or skirt steak
  • Salt to taste
  • pepper to taste
  • cumin to taste
  • smoked paprika to taste
  • garlic powder to taste
  • 2 tbsp olive oil
For the queso rice
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 onion diced
  • 3 garlic minced
  • 1 can (10 oz) diced tomatoes and green chiles (Rotel) undrained
  • 6 oz Velveeta cheese cubed
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup sour cream
  • sliced jalapeño for serving
  • cilantro for serving
  • lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 large saucepan

Method
 

Prep steak
  1. Season flank or skirt steak with salt, pepper, cumin, smoked paprika, and garlic powder, then let it rest at room temperature for 15 minutes.
Cook queso rice base
  1. Heat olive oil in a large saucepan over medium heat and sauté diced onion for 3 minutes, stirring until softened.
  2. Add minced garlic and cook for 1 minute, until fragrant.
  3. Add uncooked long-grain white rice and toast for 2 minutes, stirring so grains are evenly coated.
  4. Stir in chicken broth and Rotel (undrained) and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 18-20 minutes, until rice is tender and liquid is absorbed.
Make queso and sear steak
  1. Stir cubed Velveeta, shredded cheddar, and sour cream into the rice until fully melted and creamy.
  2. Heat a cast iron skillet over high heat and sear seasoned steak strips for 3-4 minutes per side for medium-rare, until browned.
  3. Rest the seared steak for 5 minutes, then slice thin against the grain.
Serve
  1. Serve creamy queso rice in bowls and top with sliced steak strips, sliced jalapeño, cilantro, and lime wedges so the cheese sauce pools around the meat.

Notes

For best texture, let the rice simmer fully covered and avoid stirring during the 18-20 minute cook so the liquid absorbs evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of chicken broth. Freezing is not recommended because the cheese sauce can break after thawing. For a lighter option, use reduced-fat Velveeta and reduced-fat cheddar while keeping the same melting method.