Creamy Queso Rice with Steak Strips

Let Me Tell You About Creamy Queso Rice with Steak Strips

Okay, picture this: it’s Tuesday, I’m starving (as usual), and the only thing between me and a pile of dishes is my slightly unhinged craving for something cheesy and comforting. This is where my Creamy Queso Rice with Steak Strips comes galloping to the rescue. I came up with this after a long day at work (honestly, I think my brain was more cooked than the rice) and needed a bit of pep in my dinner. The first time I made it, I dropped half the cheese on the floor but somehow, it turned out so good my brother asked for seconds… and that’s rare, trust me. Anyway, enough about our kitchen chaos!

Why You’ll Love This, Probably as Much as I Do

I make this when I’ve got leftover steak in the fridge (or sometimes just chicken, if that’s all I’ve got—don’t judge!). My family pretty much loses their minds over this; it’s the combo of creamy, spicy queso and those hearty steak strips. Actually, the only downside (if you could call it that) is resisting the urge to eat straight from the pan. Oh, and it’s forgiving too: If your rice is a little overdone, the sauce saves the day every time. It’s also surprisingly quick—unless you get distracted watching cat videos while the steak sizzles (no comment).

What You’ll Need – And My Lazy Swaps

• 1 pound steak strips (I’ve used flank steak, but honestly, sirloin or whatever’s on sale is fine. My grandmother used to insist on fancy cuts—didn’t change the taste for me)
• 2 cups cooked white rice (sometimes I cheat and use those microwave packets; nobody notices!)
• 1 tablespoon olive oil, or just use butter if that’s your mood
• 1 cup shredded cheese (cheddar, Monterey jack, or a half-and-half mix; vegan cheese if you’re feeling adventurous…)
• 1/2 cup queso dip (store-bought works, but try this homemade one if you’re feeling ambitious)
• 1/4 cup milk (whole or 2%, maybe even cream if you want to go all out; almond milk isn’t my favorite here but it’ll do)
• 1 red bell pepper, diced (honestly, any color—I’ve used yellow when that’s all I had)
• Small onion, chopped (skip it, if onions aren’t your thing—they are kinda bossy, flavor-wise)
• 1 clove garlic, minced (meh, sometimes I use the jarred stuff…don’t @ me)
• Salt & pepper to taste
• A handful of cilantro (optional, because my sister says cilantro “tastes like soap”… I think she’s wrong, but what can ya do?)

How I Usually Make It (Instructions…ish)

1. Heat up a big skillet (medium-high). Add olive oil, but hey, if your nonstick is on its last leg, just butter it up! Toss in those steak strips, season with salt and pepper. Let them get some color—flip once they’re brown. If the steak looks a little gray at first, don’t panic; it browns up eventually. I sneak a piece here. Chef’s privilege, right?
2. Push the steak to one side. Throw in your onions and peppers to the empty side (or the whole thing if you’re not into the “cheffy” jamboree). Let them soften up, about 3 mins, then add garlic—just a quick stir, or you’ll get that burnt garlic drama.
3. In goes the rice. Break up any big clumps (I totally get lazy here and use my hands sometimes). Mix it up with those veggies and steak. Don’t worry if things look a bit chaotic—that’s usual for my kitchen.
4. Now the fun part: cheese and queso time! Lower the heat a smidge. Add your shredded cheese, queso dip, and milk. Stir until it’s all creamy and smooth. If it’s looking too thick, splash in more milk; too thin, toss in a bit more cheese or even a spoon of cream cheese if you’re feeling sassy.
5. Taste and tweak. Add a sprinkle more salt, or a pinch of cayenne if you want fire. Mix in cilantro if you’re a fan. This is where even my picky nephew will ask for a taste.
6. Serve hot! Ladel it into bowls (or just eat over the stovetop… no judgement from me).

Notes from My Kitchen Misses & Miracles

• If your cheese clumps, it’s probably because the heat’s too high (I learned this the hard way—once, it turned into a chewy mess)
• Sometimes leftover rice works even better because it’s a bit drier and soaks up the creamy queso magic
• Don’t overcook the steak, really. It goes sad and chewy faster than you’d think

Some Variations You Could Try (Some I Regret)

• Used shredded rotisserie chicken once—super speedy and still tasty
• Added corn for a little sweetness (actually not bad… I thought it might be weird)
• Tried it once with brown rice—eh, it was fine, but white rice feels right to me
• I thought black beans might be great, but honestly it got too heavy—maybe go easy on them if you want to try it

Got the Right Gear? Well, Sort Of…

One big skillet is the main thing (I swear by my old cast iron, but any frying pan will do). No skillet? You could make this in a big pot, though it’ll take a bit longer. In a pinch, I used a Dutch oven once and it worked—quieter, even.

Storage — But Honestly It Doesn’t Last Long

Pop leftovers in an airtight container, fridge it for up to 3 days. (But, in my house, leftovers barely survive till breakfast.) Reheat gently in the microwave; sometimes I add a splash of milk if it thickens up too much. Here’s a handy chart if you want to be food-safe official about it.

My Usual Ways to Serve (And a Family Disagreement)

I love serving this with a dollop of sour cream and extra cilantro. Sometimes I lay out tortilla chips for scooping—my cousin says that’s “not proper,” but, like, who put him in charge? Oh, a cold Mexican beer or lime Topo Chico goes great on the side.

Mistakes I’ve Learned From (You Don’t Have To Repeat These)

• I once tried to rush melting the cheese… big mistake. It got weird and stringy. Go slow on heat here.
• Don’t skip seasoning the steak before you toss it in. Makes all the difference, trust me.
• If you use fresh rice, let it cool a bit first—that helps it mix better and not get mushy (learned that one the hard way!).

Questions I Actually Get (and Some I Asked Myself)

• Can I use ground beef instead of steak strips? Absolutely! Just brown it first and drain off any fat—it doesn’t look quite as snazzy but tastes great.
• What if I don’t like queso? You could just use extra shredded cheese; it won’t be quite as saucy, but still cheesy-good.
• How spicy does this get? On its own, not much heat. If you like some zing, add a tiny scoop of jalapenos. (Careful, though! I went overboard once and my dad needed a milk chaser.)
• Can I freeze it? Eh, I wouldn’t. The sauce separates a bit when thawed. But, if you must, portion it out and reheat sloooowly, maybe add a splash of milk to bring it back to life.
• Any shortcuts? Oh, yeah! Use precooked rice and store-bought queso—for real, no one will know unless you’re on a cooking show.

Honestly, if I can make this on a night when I’m half-awake and juggling a million things, I’m pretty sure you’ll pull it off, too. Give it a shot and let me know how it goes, or just tell me your wildest variation (unless it involves pineapple; I draw the line there). Oh, and if you want more easy dinner ideas, I sometimes get inspiration from Budget Bytes—they’re full of surprises.

★★★★★ 4.80 from 12 ratings

Creamy Queso Rice with Steak Strips

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A flavorful dinner recipe featuring tender steak strips served over creamy queso-infused rice, garnished with fresh herbs and perfect for a satisfying Tex-Mex meal.

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Ingredients

• 1 lb flank steak, cut into strips
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 cup shredded Mexican blend cheese
• 1/2 cup queso sauce
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1
   Season the steak strips with chili powder, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the steak strips for 2-3 minutes per side until browned. Remove from skillet and set aside.
2. 2
   In the same skillet, add the remaining olive oil and diced onion. Sauté for 3-4 minutes until softened and fragrant.
3. 3
   Stir in the rice and cook for 1-2 minutes, then add the chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
4. 4
   Remove lid, gently stir in shredded cheese and queso sauce until the rice becomes creamy and the cheese is fully melted.
5. 5
   Return steak strips to the skillet, nestling them into the creamy queso rice. Heat through for 2-3 minutes, then garnish with fresh cilantro before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 540cal

Protein: 37 gg

Fat: 23 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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