This cheesy and creamy queso rice is a real treat, perfectly paired with tender strips of steak. It’s warm, delicious, and oh-so-satisfying!
Whenever I make this dish, my family can’t resist a second helping. It’s simple to whip up and makes for a cozy dinner. Plus, who can say no to cheesy goodness? 😋
Key Ingredients & Substitutions
Long-Grain White Rice: This rice is fluffy and perfect for this dish. If you don’t have it, you could use jasmine or basmati rice. Just remember that cooking times may vary slightly!
Steak: Flank steak or sirloin works great here. If you want a leaner option, try using chicken breast or even tofu for a vegetarian twist. Both will still be delicious with the creamy rice!
Cheese: A Mexican blend cheese adds that creamy and cheesy flair, but Monterey Jack and Cheddar make a great combo too. If you need a dairy-free version, look for plant-based cheese options that melt well.
Cream Cheese: This helps create that rich creaminess. If you can’t find it, Greek yogurt could substitute for a lighter version. Just add it after removing from heat to keep it from curdling!
What’s the Best Way to Cook Steak Strips?
Cooking steak strips to perfection is key for a delicious meal. Here’s how to do it right:
- Seasoning: Don’t skimp on seasoning! A good mix of salt, pepper, cumin, and chili powder elevates flavor tremendously.
- Searing: Preheat your pan until it’s hot before adding the steak. This gives you a nice sear, sealing in juices for tenderness.
- Doneness: Cook only a few minutes per side to keep it tender. Use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium.
- Resting: Let the steak rest for a few minutes covered with foil. This helps retain juices before slicing.
With these tips, you’ll get perfectly tender steak strips every time! Enjoy your cooking!
Creamy Queso Rice with Tender Steak Strips
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth or water
For the Steak:
- 1 lb (450 g) flank steak or sirloin, cut into thin strips
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
For the Creamy Sauce:
- 1 cup shredded Mexican blend cheese (or Monterey Jack and Cheddar)
- 1/2 cup cream cheese, softened
- 1/2 cup milk (whole or 2%)
Seasonings:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
Garnish:
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1 tbsp butter (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes total. You’ll spend around 10 minutes prepping and cooking the rice, 10 minutes cooking the steak, and another 10 minutes combining everything to create a creamy, cheesy dish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the long-grain white rice under cold water until the water runs clear. This removes excess starch. In a medium saucepan, bring the chicken broth or water to a boil. Add the rice, then reduce the heat to low. Cover and let it simmer for about 18-20 minutes, or until the rice is tender and all the liquid has been absorbed. Once done, remove from heat and fluff with a fork.
2. Cook the Steak:
In a large skillet, heat the olive oil over medium-high heat. While the pan heats up, season the flank steak or sirloin strips with salt, pepper, cumin, chili powder, and smoked paprika. Add the steak strips to the skillet and cook for about 3-4 minutes on each side, or until browned and cooked to your liking. Once cooked, remove the steak from the skillet and set it aside on a plate. Cover it loosely with foil to keep warm.
3. Sauté Onions and Garlic:
In the same skillet you used for the steak, add a bit more oil or butter if needed. Sauté the finely chopped onion and minced garlic until they soften and become fragrant, which should take about 2-3 minutes. Stir often to avoid burning!
4. Mix in the Creamy Sauce:
Next, lower the heat to medium-low. Add the cooked rice back to the skillet, mixing it with the onions and garlic. Stir in the softened cream cheese and shredded cheese, then slowly add the milk, stirring until you reach a creamy consistency. Keep stirring until the cheeses melt completely and the mixture is smooth and gooey.
5. Combine and Season:
Taste the creamy rice mixture and adjust the seasoning with salt, pepper, or more spices to your preference. It should be flavorful and cheesy!
6. Finish It Off:
Finally, return the cooked steak strips to the skillet. Gently toss everything together to warm the steak through and mix it with the creamy queso rice.
7. Serve and Garnish:
Remove from heat and transfer your creamy queso rice with steak to a serving dish. Sprinkle chopped cilantro over the top for a fresh touch. Serve warm and enjoy your delicious meal!
Bon appétit! Your comforting, creamy queso rice paired with perfectly tender steak strips is ready to be devoured!
FAQ for Creamy Queso Rice with Tender Steak Strips
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Typically, brown rice takes about 40-45 minutes to cook, so adjust your cooking time accordingly. Make sure to add additional liquid as needed!
What Can I Substitute for Steak?
If you’re looking for a different protein, chicken breast or shrimp are excellent alternatives. For a vegetarian option, consider using black beans, chickpeas, or even grilled vegetables like bell peppers and zucchini for a hearty meal!
How Can I Make This Recipe Spicier?
If you like heat, try adding diced jalapeños or a splash of hot sauce to the cream mixture. Alternatively, add more chili powder or even some cayenne pepper to the steak seasoning for an extra kick!
Can I Make This Ahead of Time?
Yes! You can prepare the rice and cook the steak separately in advance. Store them in airtight containers in the fridge for up to 2 days. When you’re ready to eat, combine and reheat on the stove, adding a splash of milk if needed to regain creaminess.
