It was a Friday night, the kind where everyone in the house was starving and somehow we were out of tortillas, pizza dough, and patience. I had steak in the fridge, rice in the pantry, and a tub of leftover white queso I had made for my daughter’s sleepover the night before. That’s when inspiration struck—and Creamy Queso Rice with Juicy Steak Strips was born.
As soon as the steak hit the skillet, my youngest yelled, “Mom, it smells like a restaurant in here!” That’s always my sign I’m onto something good. This dish now lives on repeat in our kitchen—because it’s hearty, cheesy, and bursting with Tex-Mex comfort.
What Is Creamy Queso Rice with Juicy Steak Strips?
This recipe is a Tex-Mex-inspired comfort food explosion. You get fluffy, tomato-seasoned rice layered with melty queso blanco and topped with seasoned, seared steak strips. Think of it as a deconstructed burrito bowl—but richer, cheesier, and dare I say… better.
It’s the kind of dinner that feels both indulgent and effortless. And it’s perfect for busy weeknights or lazy Sundays.
Why You’ll Love This Creamy Queso Rice with Steak
- One-pan rice. Minimal cleanup, maximum flavor.
- Cheesy comfort. Who can say no to creamy queso?
- Custom spice level. You control the heat.
- Meal-prep friendly. Make it ahead and reheat like a dream.
- Perfect pairing. Great with tortillas or crisp salad.
Tools You’ll Need
- Large skillet with lid
- Saucepan for queso (or microwave)
- Sharp knife
- Cutting board
- Measuring cups/spoons
- Tongs
Tips for the Best Queso Rice and Steak
- Rinse the rice. Removes excess starch and keeps it fluffy.
- Season generously. Montreal steak seasoning adds bold flavor.
- Use real queso. Melted white American or Monterey Jack with milk gives that authentic texture.
- Rest the steak. Keeps it juicy and tender.
- Layer the flavors. Rice first, then steak, then queso drizzle—perfection.
Ingredients
For the Rice:
- 2 cups basmati rice, rinsed
- 2 ½ cups chicken broth
- 1 chicken bouillon cube
- 1 (14 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 1 tsp paprika
- ½ tsp cumin
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Steak:
- 1 lb sirloin steak, cut into thin strips
- 2 tbsp butter
- 1 tbsp olive oil
- Montreal steak seasoning, to taste
Toppings:
- ¾ cup white queso (store-bought or homemade)
- Fresh cilantro, chopped
- Warm flour tortillas (optional)
Step-by-Step Instructions
1. Prepare the Rice
Rinse rice until water runs clear. In a large skillet, heat olive oil. Sauté garlic and onion for 2-3 minutes. Add rice, stir to toast for 2 minutes.
Add crushed tomatoes, broth, bouillon, and spices. Bring to boil, then reduce heat, cover, and simmer for 18–20 minutes. Let sit covered for 5 minutes.
2. Cook the Steak
While rice cooks, season steak strips with Montreal steak seasoning. Heat olive oil and butter in a separate pan. Sear steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Remove and let rest.
3. Assemble and Top
Fluff the rice, layer steak strips on top, and drizzle with warm queso. Garnish with chopped cilantro. Serve hot with optional warm tortillas.
Top Tips for Perfecting This Dish
- Add heat: Toss in jalapeños or chili flakes if you like it spicy.
- Cheese matters: Avoid pre-shredded—melt your own for best results.
- Use broth, not water: Adds richness to the rice.
- Rest your steak. Just 5 minutes keeps juices locked in.
- Batch cook: Double the recipe and freeze half for future comfort cravings.
Storing and Reheating Tips
- Fridge: Store in separate airtight containers for up to 3 days.
- Freezer: Freeze assembled meal (without queso) for up to 2 months.
- Reheat: Add a splash of broth to rice before reheating. Warm steak gently in a skillet or microwave.
FAQs
What cut of steak works best for queso rice?
Sirloin is perfect. It cooks quickly and stays tender. Flank or skirt steak also work if sliced thinly.
Can I use a different type of rice?
Absolutely. Jasmine, long grain, or even brown rice can be substituted—just adjust the liquid and cooking time.
What type of queso should I use?
A smooth white queso or melted white American cheese with a splash of milk works best. It should be pourable and creamy.
Is this dish spicy?
Only mildly. Add jalapeños or hot sauce to the queso if you want more heat.
Can I make this vegetarian?
Yes! Swap the steak with grilled zucchini, mushrooms, or black beans. The queso rice holds its own either way.
Conclusion
This Creamy Queso Rice with Juicy Steak Strips is a weeknight win that doesn’t sacrifice flavor. It hits that perfect balance of rich, satisfying, and just a little indulgent. Whether you’re feeding picky teens or impressing dinner guests, it brings the Tex-Mex heat and the creamy comfort every time.
And just like that night when I pulled it together on a whim, I promise you—it’ll turn any evening into something memorable.
Print
Creamy Queso Rice with Juicy Steak Strips
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This recipe is a Tex-Mex-inspired comfort food explosion. You get fluffy, tomato-seasoned rice layered with melty queso blanco and topped with seasoned, seared steak strips. Think of it as a deconstructed burrito bowl—but richer, cheesier, and dare I say… better.
Ingredients
- 2 cups basmati rice, rinsed
- 2 ½ cups chicken broth
- 1 chicken bouillon cube
- 1 (14 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 1 tsp paprika
- ½ tsp cumin
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 lb sirloin steak, cut into thin strips
- 2 tbsp butter
- 1 tbsp olive oil
- Montreal steak seasoning, to taste
- ¾ cup white queso (store-bought or homemade)
- Fresh cilantro, chopped
- Warm flour tortillas (optional)
Instructions
- Rinse rice until water runs clear. In a large skillet, heat olive oil. Sauté garlic and onion for 2-3 minutes. Add rice, stir to toast for 2 minutes.
- Add crushed tomatoes, broth, bouillon, and spices. Bring to boil, then reduce heat, cover, and simmer for 18–20 minutes. Let sit covered for 5 minutes.
- While rice cooks, season steak strips with Montreal steak seasoning. Heat olive oil and butter in a separate pan. Sear steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Remove and let rest.
- Fluff the rice, layer steak strips on top, and drizzle with warm queso. Garnish with chopped cilantro. Serve hot with optional warm tortillas.
Notes
Add jalapeños or chili flakes for heat. Use real queso—avoid pre-shredded cheese. Rest your steak for 5 minutes to retain juices. Swap steak for grilled veggies or beans for a vegetarian version. Freeze without queso for make-ahead ease.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Keywords: queso rice, steak strips, tex-mex, comfort food, one pan meal
