This creamy queso rice dish topped with tender steak strips is a real treat! It brings together cheesy goodness with juicy meat, making every bite a party for your taste buds.
I love how the queso adds a rich flavor while the steak stays perfectly tender. Serve it up for a quick dinner, and watch everyone come back for seconds! It’s just that good! 😋
Key Ingredients & Substitutions
Long-Grain White Rice: This rice gives a nice fluffy texture. If you need a substitute, jasmine or basmati rice works well, too. They have a great aroma and flavor that complements the dish.
Queso Cheese: I love using Monterey Jack for its meltability, but you could also try pepper jack for a bit of spice! If you can’t find queso fresco, any melty cheese will work, like cheddar or gouda.
Heavy Cream: It adds richness, but you can use whole milk if you’re looking to lighten things up. Coconut milk is a great dairy-free alternative, adding a unique flavor.
Sirloin or Flank Steak: Both are fantastic cuts for this dish. If you’re looking for a budget-friendly option, try using round steak or chicken for a different twist altogether!
How Do I Get the Steak Just Right?
Cooking steak perfectly can be tricky, but it’s all about timing and heat. Here’s what to keep in mind:
- Let the steak come to room temperature for about 30 minutes before cooking. It helps it cook evenly.
- Use high heat when searing the steak. This locks in flavors and creates a nice crust. Don’t overcrowd the pan; cook in batches if needed.
- Check for doneness by cutting into the steak. For medium-rare, it should be slightly pink in the center. You can also use a meat thermometer—135°F is perfect for medium-rare.
Follow these tips, and you’ll have tender, juicy steak strips every time!
Creamy Queso Rice with Tender Steak Strips
Ingredients You’ll Need:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tablespoon olive oil or butter
- 1 cup shredded queso cheese (such as queso fresco or Monterey Jack)
- 1/2 cup heavy cream or whole milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 12 oz sirloin steak or flank steak, thinly sliced into strips
- 1 tablespoon vegetable oil (for cooking steak)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes in total. You’ll spend about 10 minutes preparing the ingredients and cooking the rice, while the steak takes around 10 minutes to cook. Everything comes together beautifully, making it a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy. In a medium pot, heat your olive oil or butter over medium heat. Add in the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until they are translucent and fragrant.
2. Cook the Rice:
Next, add the rinsed rice to the pot, stirring well to coat the grains in the oil. Lightly toast the rice for about 1-2 minutes. Now, pour in the water or chicken broth and add a pinch of salt. Bring everything to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid has been absorbed.
3. Season and Cook the Steak:
While the rice is cooking, season your steak strips with salt, pepper, chili powder, and cumin. In a skillet, heat the vegetable oil over medium-high heat. Add the seasoned steak strips and cook them for about 2-3 minutes on each side, or until they are nicely browned and cooked to your liking. Once done, remove from heat and set the steak aside.
4. Make it Creamy:
Once the rice is cooked, stir in the shredded queso cheese and heavy cream (or milk). Mix gently until the cheese melts and combines with the rice, creating a creamy and delicious texture. Don’t forget to taste and adjust the salt and pepper as needed!
5. Serve & Enjoy:
To serve, plate the creamy queso rice and top it with the tender steak strips. If you’d like, sprinkle some fresh cilantro or parsley on top for a nice garnish. Serve immediately and enjoy your delightful meal!
Your Creamy Queso Rice with Tender Steak Strips is ready to be enjoyed! It’s a comforting dish that’s sure to please everyone at the table.
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! Just keep in mind that brown rice takes longer to cook, so you will need to adjust the water quantity and cooking time. Generally, you’ll need about 2 1/2 cups of water for 1 cup of brown rice and an additional 10-15 minutes of cooking time.
What If I Don’t Have Queso Cheese?
No worries! If you can’t find queso cheese, you can substitute it with any good melting cheese, like cheddar, gouda, or even pepper jack for a little kick. The flavor will change slightly but will still be delicious!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the cheesy rice and steak separately ahead of time and store them in airtight containers in the fridge. Just reheat them gently in the microwave or on the stovetop before serving to avoid overcooking the steak.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently on the stove or in the microwave, adding a splash of milk or cream to the rice if it seems too dry.
