This dish combines creamy cheese sauce with fluffy rice and tender steak strips, creating a comforting meal. It’s cheesy, hearty, and just perfect for any day of the week!
Honestly, what’s better than cheese and steak? I love serving this with a side of fresh veggies for a colorful plate. Your taste buds will thank you—and maybe your jeans too! 😄
Key Ingredients & Substitutions
Rice: Long-grain white rice works great for this dish due to its fluffy texture. If you’re looking for a healthy option, try brown rice or quinoa instead, adjusting the cooking time accordingly.
Cheese: I recommend using sharp cheddar for its flavor. However, you can swap it for pepper jack for a kick, or any meltable cheese like Monterey Jack or a blend if that’s what you have on hand.
Steak: Sirloin, ribeye, or flank steak are all fantastic choices. If you want a leaner option, top sirloin works well. For a budget-friendly version, use ground beef or chicken instead.
Broth: Using beef broth adds depth. If you prefer a vegetarian option, vegetable broth can substitute. Just keep in mind the flavor will change a bit.
How Do I Achieve Perfectly Cooked Steak Strips?
Cooking steak strips can be tricky, so here’s how to nail it:
- Choose thin strips for quick cooking and even browning.
- Make sure your skillet is hot before adding steak. This sears the outside, keeping it juicy inside.
- Don’t overcrowd the pan. Cook in batches if necessary. It helps achieve that nice color.
- Let the steak rest after cooking for a few minutes, allowing juices to redistribute.
This technique helps you serve tender and flavorful steak every time!
Making Creamy Queso Rice with Juicy Steak Strips
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or beef broth
For the Queso Sauce:
- 1 tablespoon olive oil or butter
- 1/2 cup diced onion
- 1-2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup cream cheese, softened
- 1/2 cup milk or heavy cream
- Salt and black pepper to taste
For the Steak:
- 1 lb steak (sirloin, ribeye, or flank), cut into thin strips
- 2 tablespoons olive oil (for cooking the steak)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For Serving:
- Fresh cilantro or chopped green onions for garnish (optional)
- Lime wedges for serving (optional)
How Much Time Will You Need?
This delicious meal takes about 30 minutes in total. You’ll spend around 10 minutes prepping and cooking the steak while the rice cooks, and then another 10-15 minutes making the creamy queso sauce and assembling everything. It’s quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Cook the Rice:
Start by bringing the 2 cups of water or beef broth to a boil in a medium saucepan. Once it’s boiling, add the rice. Reduce the heat to low, cover it up, and let it simmer for 15-18 minutes. Your rice is done when it’s tender and all the liquid is absorbed. Set it aside for a moment.
2. Prepare the Steak Strips:
While the rice is cooking, grab a bowl and toss the steak strips with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. This will flavor your beef beautifully! Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned steak and cook for about 2-3 minutes per side until browned and cooked to your liking. Once cooked, remove from heat and set aside.
3. Make the Creamy Queso Sauce:
In another skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become translucent. Then, toss in the minced garlic and sauté for another 30 seconds to bring out that delicious aroma.
4. Mix in the Cheeses:
Now, reduce the heat a bit and add in the cream cheese and shredded cheddar cheese. Stir continuously until everything is nicely melted and blended into a creamy sauce.
5. Add the Milk:
Gradually stir in the milk or heavy cream. Keep stirring until you reach a smooth and creamy consistency. Don’t forget to add salt and pepper to taste!
6. Combine Rice and Queso Sauce:
Now, it’s time to bring it all together. Fold the cooked rice into the queso sauce, making sure all the rice is fully coated and creamy.
7. Serve:
To serve, plate the creamy queso rice and top it with the juicy steak strips. If you like, you can garnish with fresh cilantro or chopped green onions, and add lime wedges on the side for a little zest.
8. Enjoy!
There you have it! Your delicious and comforting Creamy Queso Rice with Juicy Steak Strips is ready to enjoy. Happy cooking and even happier eating!
FAQ for Creamy Queso Rice with Juicy Steak Strips
Can I Substitute the Steak with Another Protein?
Absolutely! You can use chicken, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly—chicken should be cooked until no longer pink, while shrimp cooks quickly, in about 2-3 minutes per side.
Can I Make this Queso Rice Vegetarian?
Yes! Simply replace the steak with sautéed vegetables like bell peppers, zucchini, or mushrooms. Use vegetable broth in place of beef broth, and ensure your cheese is vegetarian-friendly.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or on the stovetop, adding a splash of milk or cream to revive the creamy texture.
Can I Make the Queso Sauce Ahead of Time?
Yes, you can prepare the queso sauce in advance. Just store it in the refrigerator and reheat it gently when you’re ready to serve. If it thickens, mix in a bit more milk to get the desired consistency.
