This creamy queso rice dish is a tasty delight! It combines fluffy rice with a cheesy sauce, and tender steak strips that make every bite feel like a hug for your taste buds.
Just imagine digging in and finding that rich cheese all melted and gooey. I can’t resist adding a sprinkle of fresh herbs on top—such a fun touch! 🌿 Enjoyed best with friends, of course!
Key Ingredients & Substitutions
Rice: Long-grain white rice is ideal for this dish. If you’re looking for a healthier option, brown rice can be used, but it may require more cooking time and liquid.
Steak: Flank steak works well, but you can substitute with sirloin or even chicken if you prefer. For a vegetarian version, try sautéed mushrooms or tempeh instead!
Cheese: Monterey Jack is creamy and melts beautifully. If you’re out of it, feel free to use cheddar or pepper jack for a bit of spice. Vegan cheese can also work if dairy-free is your goal!
Onions and Garlic: You can use yellow onions here, but red onions give a nice sweetness. If you can’t have garlic, consider garlic powder or just skip it for a milder flavor.
What’s the Best Way to Cook Steak for This Dish?
Cooking the steak strips properly is vital to keeping them tender and flavorful. Here’s how to do it right:
- Start by cutting the steak against the grain into thin strips. This helps break down the muscle fibers, making it more tender.
- Heat your skillet to medium-high before adding olive oil. Make sure the pan is hot to get a good sear.
- Season the steak with salt, pepper, cumin, and paprika. Cook in batches to avoid overcrowding the pan, which can cause steaming instead of searing.
- Just 2-3 minutes per side is usually enough. Remove it from the skillet once browned for proper doneness, and allow it to rest briefly before serving.
By following these tips, you’ll have juicy and delicious steak strips that elevate the creamy queso rice!
How to Make Creamy Queso Rice with Tender Steak Strips
Ingredients
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or beef broth
For the Steak:
- 1 lb flank steak or sirloin, thinly sliced into strips
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
For the Queso Sauce:
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 cup shredded Monterey Jack or white cheddar cheese (for queso)
- 1/2 cup cream cheese, softened
- 1/2 cup milk or heavy cream
- 1 tbsp butter
For Garnish:
- Fresh cilantro or parsley, chopped
- Optional: sliced jalapeños or diced tomatoes
Time Needed
This recipe takes about 10 minutes to prep and 30 minutes to cook, so you’ll be enjoying a delicious meal in about 40 minutes total. A perfect time for a weeknight dinner!
Step-by-Step Instructions
1. Rinse and Cook the Rice:
Start by rinsing the long-grain rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water or beef broth to a boil. Once boiling, add the rice, reduce the heat to low, cover, and let it simmer for about 15-18 minutes until the rice is tender and the liquid has been absorbed. Once done, set it aside.
2. Prepare the Steak:
In a skillet over medium-high heat, add the olive oil. Season your thinly sliced steak strips with salt, black pepper, ground cumin, and smoked paprika. Cook the steak in batches if necessary, searing them for about 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and keep it warm.
3. Make the Queso Sauce:
In the same skillet where you cooked the steak, add a tablespoon of butter. Once melted, add the minced garlic and finely chopped onion, sautéing them until they become soft and fragrant, which should take about 3-4 minutes. Lower the heat to medium-low.
4. Add the Cheesy Goodness:
Now, it’s time for the creamy part! Add the softened cream cheese, milk (or heavy cream), and the shredded cheese to the skillet. Stir this mixture continuously until all the cheese is melted and the sauce becomes creamy and smooth. It’s going to smell wonderful!
5. Combine and Serve:
Toss the cooked rice into the creamy queso sauce, mixing gently until the rice is evenly coated with the cheesy goodness and heated through. Taste it, and if it needs more seasoning, adjust with a little more salt and pepper.
6. Garnish and Enjoy:
Plate the creamy queso rice and top it with the tender steak strips. Add a sprinkle of fresh cilantro or parsley for color and flavor. If you like a bit of heat, feel free to add sliced jalapeños or diced tomatoes on top! Serve warm and enjoy a comforting, delicious meal!
This dish is truly a delightful blend of creamy cheesy rice with savory, tender steak—perfect for a fulfilling dinner any night of the week!
FAQ for Creamy Queso Rice with Tender Steak Strips
Can I Use Brown Rice Instead of White Rice?
Yes! You can substitute brown rice for white rice, but keep in mind that it will require more cooking time and liquid—typically about 45 minutes—and you’ll want to adjust your water or broth amount accordingly. Brown rice will also give a nuttier flavor to the dish!
What Can I Substitute for the Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or sour cream instead of cream cheese. Both will give you a nice creaminess, though they might change the flavor slightly. For a dairy-free option, consider using a plant-based cream cheese alternative.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or cream to help refresh the creamy texture.
Can I Make This Recipe Spicy?
Absolutely! You can add diced jalapeños or sliced serrano peppers either in the queso sauce or as a garnish for extra heat. Additionally, using pepper jack cheese instead of Monterey Jack will add a nice kick!
