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
Scale
- 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