This creamy queso rice paired with juicy steak strips is a match made in food heaven! The rice is rich and cheesy, making it super comforting while the steak adds a tasty punch.
I can never have enough of this dish! Whether it’s for a quick weeknight dinner or a fun gathering with friends, it always steals the spotlight. Plus, who doesn’t love cheesy goodness? 🧀✨
Key Ingredients & Substitutions
Rice: Long-grain white rice is perfect for this recipe, but you can easily swap it with brown rice for a healthier option. Just keep in mind that brown rice will take longer to cook.
Cheese: I love using Monterey Jack for its melting characteristics, but white cheddar adds a nice sharpness. If lactose is a concern, try dairy-free cheese or nutritional yeast for a cheesy flavor.
Steak: Flank or skirt steak are great choices here, but feel free to use sirloin or even chicken if you prefer. Just adjust cooking times accordingly to ensure everything is cooked perfectly.
Broth: Chicken broth adds depth to the rice, but vegetable broth works well too if you’re looking for a vegetarian-friendly option. You could also use water if needed.
How Do I Make Sure My Steak Strips Stay Juicy?
Cooking steak strips can be tricky, but here are my top tips to keep them juicy and flavorful:
- Make sure the steak is cut against the grain. This helps break up the muscle fibers, making the meat more tender.
- Let the marinated steak come to room temperature before cooking. This creates a more even cook.
- Cook the steak quickly over high heat. Avoid overcrowding the pan, as this can cause steaming instead of searing.
- Let the cooked steak rest for a few minutes before slicing. This helps redistribute the juices, so the steak stays juicy when you cut into it.
Creamy Queso Rice with Juicy Steak Strips
Ingredients You’ll Need:
For the Queso Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon butter
- 1 cup shredded Monterey Jack or white cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup evaporated milk or heavy cream
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 small jalapeño, finely diced (optional, for mild heat)
- Fresh cilantro or green onions for garnish
For the Juicy Steak Strips:
- 12 oz flank or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of half a lime
How Much Time Will You Need?
This entire recipe takes about 35-40 minutes to prepare. You’ll spend roughly 15 minutes marinating the steak while the rice cooks, and then about 15-20 minutes cooking everything. It’s a quick and easy way to enjoy a delicious homemade meal!
Step-by-Step Instructions:
1. Prepare the Steak Strips:
In a bowl, mix together the olive oil, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the thinly sliced steak strips and toss them well in the marinade. Allow the steak to marinate for at least 15 minutes for the flavors to soak in.
2. Cook the Rice:
In a medium pot over medium heat, melt the butter. Add in the finely chopped onion (and diced jalapeño if you’re using it) and sauté until softened, around 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until aromatic.
3. Add the Rice:
Stir the long-grain white rice into the pot, making sure to coat it well with the butter and onion mixture. This will help the rice to be flavorful.
4. Bring to a Boil:
Pour in the chicken broth (or water) and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-18 minutes until the rice is tender and all the liquid is absorbed.
5. Cook the Steak:
While the rice is cooking, heat a large skillet or grill pan over medium-high heat. Add the marinated steak strips and cook them for about 2-3 minutes on each side until they are nicely browned and cooked to your desired doneness. Once cooked, remove from heat and squeeze fresh lime juice over the steak strips, then set aside.
6. Finish the Queso Rice:
When the rice is done, remove it from heat and stir in the softened cream cheese, shredded cheese, and evaporated milk (or heavy cream). Mix until the rice is creamy and the cheese is fully melted. Taste and adjust the seasoning if necessary.
7. Serve:
Plate the creamy queso rice and top it with the juicy steak strips. It’s a beautiful dish that’s both comforting and flavorful!
8. Garnish:
Finish your dish with a sprinkle of fresh cilantro or sliced green onions for a vibrant touch. It adds a nice freshness that complements the richness perfectly.
9. Enjoy!
Dig in and savor your homemade Creamy Queso Rice with Juicy Steak Strips. Perfect for any day of the week!
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice can be used for a healthier twist; just be aware it will require a longer cooking time—about 40-45 minutes. You may also need to add more liquid, so adjust the broth accordingly.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of broth or water to keep it creamy.
What Can I Use Instead of Steak?
If you’re looking for alternatives to steak, chicken breast or shrimp work wonderfully in this recipe! Just remember to adjust cooking times—chicken usually takes a bit longer, while shrimp cooks quickly, just 2-3 minutes per side.
Can I Make This Recipe Vegetarian?
Definitely! Replace the steak with grilled veggies like bell peppers, zucchini, and mushrooms. For protein, consider adding black beans or chickpeas and using vegetable broth for the rice.
