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Creamy Queso Rice with Steak Strips

creamy queso rice with steak strips - featured image
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This easy 30-minute dinner bowl features creamy, cheesy queso rice topped with juicy steak strips and customizable toppings. It’s a comforting, protein-packed meal that’s perfect for busy weeknights and sure to please the whole family.

Ingredients

Scale
  • 1 pound sirloin steak, thinly sliced into strips (flank or skirt steak also works)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 cups cooked white rice (day-old preferred; jasmine or basmati recommended)
  • 1 cup evaporated milk (whole milk can substitute)
  • 1 1/2 cups shredded cheddar cheese (sharp cheddar preferred; Monterey Jack or Mexican blend optional)
  • 1/2 cup prepared queso dip (store-bought or homemade, with a little heat if desired)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon chili powder (omit for mild)
  • 1/4 teaspoon ground cumin (optional)
  • Salt, to taste
  • Chopped fresh cilantro (optional, for garnish)
  • Diced tomatoes or pico de gallo (optional, for garnish)
  • Sliced jalapeños, pickled or fresh (optional, for garnish)
  • Sour cream or Greek yogurt (optional, for garnish)
  • Crumbled cotija or feta cheese (optional, for garnish)
  • Fresh lime wedges (optional, for garnish)

Instructions

  1. Pat steak dry with paper towels and slice into thin strips (about 1/2 inch wide). Toss in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Let marinate while prepping other ingredients.
  2. If using day-old rice, break up clumps with hands or a fork. If making fresh, cook 1 cup uncooked rice in 2 cups water, fluff, and spread on a plate to cool.
  3. In a medium saucepan, melt butter over medium-low heat. Add evaporated milk and gently warm until steaming (do not boil). Stir in shredded cheddar, queso dip, chili powder, cumin, and a pinch of salt. Whisk until smooth and glossy, about 2-3 minutes. Adjust thickness with more milk or cheese as needed.
  4. Heat a large skillet over medium-high heat. Add steak strips in a single layer (work in batches if needed). Sear 1-2 minutes per side until just cooked through and golden. Transfer to a plate and cover loosely with foil to rest.
  5. Reduce skillet heat to medium-low. Add cooked rice and pour in queso sauce. Stir gently to coat rice and cook 1-2 minutes until creamy and heated through. Taste and adjust seasoning.
  6. Spoon queso rice into bowls. Top with steak strips and desired garnishes: cilantro, tomatoes, jalapeños, sour cream, cotija or feta, and lime wedges.
  7. Serve immediately while hot. If sauce thickens, stir in a splash of warm milk before serving.

Notes

For best results, use day-old rice for better texture. Sear steak in batches to avoid overcrowding and ensure a golden crust. Cheese sauce should be cooked gently over low heat to prevent splitting. Customize with your favorite toppings or swap steak for chicken, shrimp, or plant-based protein. Leftovers keep well and can be reheated with a splash of milk to restore creaminess.

Nutrition

Keywords: queso rice, steak strips, cheesy rice bowl, Tex-Mex dinner, easy weeknight meal, comfort food, 30-minute dinner, family-friendly, rice bowl, creamy queso

Find it online: https://tempotaste.com/creamy-queso-rice-with-steak-strips-easy-30-minute-dinner-bowl/