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Creamy Queso Rice with Steak Strips

Creamy queso rice with steak is a Tex-Mex skillet-style dinner with velvety queso sauce melted into fluffy rice. Tender seared steak strips are sliced against the grain and fanned over the bowl so every scoop gets cheesy queso, jalapeño, onion, and tomato.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

steak seasoning
  • 1.5 lb flank or skirt steak
  • Salt to taste
  • pepper to taste
  • cumin to taste
  • smoked paprika to taste
  • garlic powder to taste
base and cooking
  • 2 tbsp olive oil
  • 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
queso mixture
  • 6 oz Velveeta cheese, cubed
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup sour cream
serving
  • sliced jalapeño for serving
  • cilantro for serving
  • lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 large saucepan

Method
 

Season and rest the steak
  1. Season the steak with salt, pepper, cumin, smoked paprika, and garlic powder; let rest at room temperature for 15 minutes.
Cook the queso rice
  1. Heat olive oil in a large saucepan over medium heat and sauté the diced onion for 3 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Stir in the uncooked long-grain white rice and toast for 2 minutes, until lightly fragrant.
  4. Stir in the chicken broth and Rotel (including the liquid) and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
  6. Turn off the heat and stir in the cubed Velveeta, shredded cheddar, and sour cream until melted and creamy, using a slow folding motion to keep the rice fluffy.
Sear and slice the steak
  1. Heat a cast iron skillet over high heat until very hot, then sear the steak for 3-4 minutes per side for medium-rare.
  2. Rest the steak for 5 minutes, then slice thin against the grain into strips.
Serve
  1. Spoon the creamy queso rice into bowls and top with the steak strips, then finish with sliced jalapeño, cilantro, and lime wedges.

Notes

Pro tip: keep the cheese off a rolling boil—once the rice is tender, reduce heat and stir until melted for a smooth, pourable queso texture. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of chicken broth or water. Freezing isn’t recommended for the best queso texture. For a lower-fat swap, use reduced-fat Velveeta or half the sour cream.