Some recipes are born from accidents—this one was born from a craving. Years ago, after a long day running my kids to soccer practice and prepping for a small dinner party, I opened the fridge and saw leftover steak, cold rice, and a block of cheddar begging for attention. I thought about my mother’s queso, the kind she made in our Texas kitchen with slow-melted cheese and just the right amount of kick. Fifteen minutes later, I had Creamy Queso Rice with Juicy Steak Strips, and the table fell silent except for happy chewing.
It’s hearty, cheesy, and kissed with just enough spice to keep things interesting—perfect for when you need comfort food with personality.
What is Creamy Queso Rice with Juicy Steak Strips?
This dish is a fusion of two Tex-Mex classics: a silky queso sauce and tender seared steak, folded into fluffy rice. The cheese sauce wraps every grain, while the steak strips add rich, savory depth. It’s an easy skillet meal that looks and tastes restaurant-quality.
Why You’ll Love This Creamy Queso Rice
- One-pan magic: Fewer dishes, faster cleanup.
- Comfort food meets steakhouse flavor.
- Custom heat level: Adjust spice to suit your taste.
- Meal prep friendly: Reheats beautifully.
- Family-approved: A hit with kids and adults alike.
Tips for Making the Best Creamy Queso Rice with Juicy Steak Strips
- Use leftover rice—it holds up better in sauce than freshly cooked.
- Let the steak rest before slicing to keep juices in.
- For extra flavor, toast the rice in butter before adding queso.
- Choose a melting cheese blend—cheddar plus Monterey Jack works wonders.
- Add peppers or onions for a veggie boost.
How to Make Creamy Queso Rice with Juicy Steak Strips
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 lb sirloin or ribeye steak
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small can (4 oz) diced green chiles
- ¼ cup chopped cilantro (optional)
- Salsa or pico de gallo for topping (optional)
Step-by-Step Instructions
- Season and sear the steak
Pat steak dry and season with paprika, chili powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side until medium-rare (or preferred doneness). Remove and let rest. - Make the queso sauce
In the same skillet, melt butter. Whisk in flour to create a roux. Slowly whisk in milk until smooth and thickened, about 5 minutes. Stir in cheeses until melted, then fold in green chiles. - Add the rice
Stir rice into queso sauce until fully coated. - Slice and serve
Slice steak against the grain into thin strips. Arrange over the queso rice. Garnish with cilantro and, if desired, a spoonful of salsa or pico de gallo.
You Must Know
- Resting steak keeps it tender and juicy.
- Queso coats better with day-old rice.
- Green chiles add mild heat without overpowering.
Top Tips for Perfecting Your Creamy Queso Rice
- Warm your rice before adding to the sauce to avoid clumping.
- Use freshly grated cheese for smooth melting.
- For smoky depth, swap smoked cheddar for part of the cheese blend.
Storing and Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat on the stovetop with a splash of milk to loosen sauce.
- Not freezer-friendly—dairy-based sauces can separate.
Helpful Notes
- Substitute chicken for steak for a lighter twist.
- Add sautéed bell peppers for extra sweetness and crunch.
- Works great as a burrito filling.
Tips from Well-Known Chefs
- Bobby Flay: Always season steak generously before cooking—it’s the key to flavor.
- Rick Bayless: Layer flavors—use chili powder and smoked paprika for depth.
Common Mistakes to Avoid
- Overcooking steak until dry.
- Using freshly cooked rice that’s too soft—can turn mushy in sauce.
- Adding cheese to boiling sauce—it can break.
FAQs
Can I make this spicier?
Yes, add jalapeños or hot sauce to the queso.
Which cut of steak works best?
Sirloin and ribeye are flavorful and tender.
Can I make it vegetarian?
Yes, skip the steak and use roasted mushrooms or black beans.
Tools You’ll Need
- Large skillet
- Whisk
- Sharp knife & cutting board
- Measuring cups & spoons
Conclusion
Creamy Queso Rice with Juicy Steak Strips is proof that comfort food doesn’t have to be complicated. One skillet, simple ingredients, and in under 30 minutes, you’ll have a Tex-Mex masterpiece that satisfies on every level.
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Creamy Queso Rice with Juicy Steak Strips
- Total Time: 30
- Yield: 4 1x
Description
Creamy Queso Rice with Juicy Steak Strips is a one-pan Tex-Mex comfort dish where silky queso coats fluffy rice, topped with tender seared steak. Ready in 30 minutes, it’s perfect for weeknights and family dinners.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 lb sirloin or ribeye steak
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small can (4 oz) diced green chiles
- ¼ cup chopped cilantro (optional)
- Salsa or pico de gallo for topping (optional)
Instructions
- Pat steak dry and season with paprika, chili powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side until desired doneness. Remove and let rest.
- In the same skillet, melt butter. Whisk in flour to form a roux. Gradually whisk in milk until smooth and thickened, about 5 minutes.
- Stir in cheddar and Monterey Jack until melted, then fold in green chiles.
- Add rice to the queso sauce, stirring to coat evenly.
- Slice steak thinly against the grain and arrange over the queso rice.
- Garnish with cilantro and top with salsa or pico de gallo, if desired. Serve hot.
Notes
Use leftover rice for the best texture. Warm rice before adding to sauce to prevent clumping. Freshly grated cheese melts smoother than pre-shredded. Adjust spice level with jalapeños or hot sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 6
- Sodium: 820
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
- Cholesterol: 110
Keywords: creamy queso rice, steak strips, tex-mex dinner, one-pan meal
