If you’re craving a dish that hugs your soul with every bite, you have to try this Creamy Queso Rice with Juicy Steak Strips Recipe. It’s the perfect blend of tender, flavorful steak and luxuriously creamy queso-infused rice, all brightened by fresh cilantro and the subtle warmth of spices. This dish is both hearty and comforting, making it ideal for family dinners or impressing friends, yet it’s surprisingly simple to prepare. Once you’ve made it, you’ll find yourself coming back to this delightful combination again and again.
Ingredients You’ll Need
The magic behind the Creamy Queso Rice with Juicy Steak Strips Recipe lies in its straightforward, thoughtful ingredients. Each one adds its unique touch, from the fragrant basmati rice to the richly seasoned sirloin steak, creating a perfect harmony of taste and texture.
- 2 cups basmati rice: Rinsing it well keeps your rice fluffy and separate, the perfect canvas for flavors.
- 2 ½ cups chicken broth: Adds deep savory notes that soak into every grain of rice.
- 1 cube chicken bouillon: Intensifies the broth’s flavor for that extra umami kick.
- 1 can (14 oz) crushed tomatoes: Brings vibrant color and a touch of acidity to balance creaminess.
- 2 cloves garlic, minced: Provides an irresistible aroma and foundational savory flavor.
- 1 small onion, chopped (optional): Adds sweetness and depth when sautéed gently.
- 2 tbsp olive oil: For sautéing and building flavor layers.
- 1 lb sirloin steak, sliced into strips: Choose a tender cut for juicy steak strips that stay flavorful.
- 2 tbsp butter: For searing steak and enriching the dish’s richness.
- White queso cheese: Melt it down to create that signature creamy topping.
- Fresh cilantro: Offers a fresh, herbal brightness when sprinkled on top.
- Flour tortillas (optional): Perfect for scooping up this cheesy, meaty goodness.
- 1 tsp paprika: Adds gentle smokiness and color.
- ½ tsp cumin: Brings a warm, earthy undertone.
- Salt and pepper: Essential for seasoning to taste.
- Montreal steak seasoning: For that bold, spicy crust on your steak strips.
How to Make Creamy Queso Rice with Juicy Steak Strips Recipe
Step 1: Rinse and Prepare the Rice
Start by rinsing your basmati rice under cold water until it runs clear. This simple step removes excess starch, ensuring your rice cooks to fluffy perfection without turning gummy. Trust me, it makes all the difference for creamy, separate grains that will soak up all the delicious flavors.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat, then toss in your minced garlic and chopped onion. Sauté these just until the onion turns translucent and the garlic releases its fragrant aroma without browning. This gently toasted base is the heart of the dish, contributing subtle sweetness and depth.
Step 3: Cook the Rice with Tomatoes and Broth
Add the rinsed rice straight into the skillet with your aromatics, then pour in the chicken broth, crumble in the bouillon cube, and stir in the crushed tomatoes. Bring everything to a gentle simmer, cover, and let it cook until the rice absorbs all that flavorful liquid and becomes tender—about 15 minutes. This mixture transforms plain rice into a richly flavored bed for those juicy steak strips.
Step 4: Sear the Juicy Steak Strips
While your rice cooks, heat a separate skillet over medium-high heat and melt the butter. Pat your steak strips dry, then season them generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips until they develop a beautiful browned crust, flipping as needed. Using a meat thermometer, check for medium-rare doneness at 135°F (57°C) to keep each bite tender and juicy. Let the steak rest briefly off heat; this locks in those delicious juices before they join the rice.
Step 5: Melt the White Queso Cheese
Gently melt your white queso cheese in a small pot over low heat, stirring occasionally. If the queso feels too thick, stir in a little warm water—about two tablespoons—until it reaches that irresistibly creamy, drizzle-worthy consistency. This queso is the crowning glory, mellowing the spices and tying the dish together beautifully.
Step 6: Combine and Serve
Mix the tomato-infused rice and rested steak strips gently to distribute the flavors evenly. Then drizzle the warm queso lavishly on top. Finish with a sprinkle of fresh cilantro for a burst of color and freshness. Serve this scrumptious dish warm, with an optional side of soft flour tortillas perfect for scooping every last bite.
How to Serve Creamy Queso Rice with Juicy Steak Strips Recipe
Garnishes
Fresh cilantro is your best friend here, adding a zesty herbal note that brightens the rich, creamy layers. For extra flair, you might also sprinkle chopped green onions or a pinch of smoked paprika over the top, intensifying the smoky undertones in the steak seasoning.
Side Dishes
This dish is a star on its own, but when paired with crisp, fresh salad greens or lightly grilled veggies, it balances perfectly. Simple sides like roasted corn or a tangy slaw also provide texture contrast and refresh the palate between bites of creamy queso rice and juicy steak.
Creative Ways to Present
For a fun twist, serve the Creamy Queso Rice with Juicy Steak Strips Recipe in warm flour tortillas as makeshift tacos. Alternatively, scoop the mixture into crispy bell pepper halves for a colorful and gluten-free presentation. No matter how you plate it, the creamy queso and tender steak create an irresistible combo that will light up any table.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to three days. The rice may thicken over time, but it still holds up wonderfully once reheated. Keeping steak strips separate before mixing helps maintain their juicy texture.
Freezing
You can freeze the cooked rice and steak mixture for up to two months. Make sure to cool the dish completely before storing it in freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge before reheating to keep the flavors and textures intact.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the creamy rice if it’s thickened. Stir frequently during warming to keep the texture smooth and avoid drying out the steak strips. Finish with a fresh drizzle of queso if you have some left, for that freshly made comfort.
FAQs
Can I use a different type of rice for this recipe?
While basmati rice is ideal because of its fluffy, separate grains, you can substitute long-grain white rice if needed. Just remember to adjust cooking time slightly and rinse well to avoid clumping.
What cut of steak works best for this recipe?
Sirloin steak is recommended because it’s tender and has great flavor when sliced into strips. Ribeye or flank steak can work too, but be mindful of cooking times to keep the meat juicy and tender.
Is there a vegetarian alternative for the steak?
Absolutely! For a meat-free version, try using thick-cut grilled mushrooms or seasoned seitan strips. They pair beautifully with the creamy queso rice and absorb flavors wonderfully.
How spicy is this dish?
The Creamy Queso Rice with Juicy Steak Strips Recipe uses gentle spices like paprika and cumin, plus the Montreal steak seasoning which provides mild heat. You can adjust the level of spiciness by modifying the seasonings to suit your taste.
Can I prepare this recipe ahead of time for a party?
Yes! The components can be cooked separately and combined just before serving to keep everything fresh. Holding the queso warm in a small pot or slow cooker is perfect for easy serving and keeps it creamy throughout your gathering.
Final Thoughts
There’s something truly special about the combination of creamy queso rice paired with juicy steak strips that makes this Creamy Queso Rice with Juicy Steak Strips Recipe a go-to comfort food for any occasion. It’s simple enough for a weeknight yet impressive enough to share with guests. Dive in and savor each bite—you’ll be glad you did!
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Creamy Queso Rice with Juicy Steak Strips Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Description
This Creamy Queso Rice with Juicy Steak Strips is a flavorful and satisfying meal combining tender basmati rice cooked in a savory tomato and chicken broth base, topped with perfectly seared sirloin steak strips and a luscious melted white queso cheese. Aromatic spices and fresh cilantro bring a vibrant touch, while optional flour tortillas make it a perfect handheld dish.
Ingredients
Rice and Base
- 2 cups (about 370g) basmati rice, rinsed
- 2 ½ cups (600ml) chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz / 400g) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 2 tbsp (30ml) olive oil
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
Steak
- 1 lb (450g) sirloin steak, sliced into strips against the grain
- 2 tbsp (28g) butter
- Montreal steak seasoning, to taste
- Salt and pepper, to taste
Toppings and Garnish
- White queso cheese, for topping (amount as desired)
- Fresh cilantro, for garnish (amount as desired)
- Flour tortillas, optional as a side
Instructions
- Rinse Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. This process removes excess starch and helps prevent the rice from becoming sticky during cooking.
- Sauté Aromatics: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic cloves and chopped onion (if using). Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant but not browned, lowering heat if necessary to avoid burning.
- Cook Rice Mixture: Add the rinsed rice to the skillet, then pour in 2 ½ cups chicken broth, crumble in the chicken bouillon cube, and add the crushed tomatoes. Stir well and bring the mixture to a simmer. Cover and cook for about 15 minutes, or until the rice is tender and the liquid is fully absorbed.
- Cook Steak Strips: While the rice cooks, heat another skillet over medium-high heat and melt 2 tablespoons of butter. Pat the steak strips dry with paper towels and season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips in the hot skillet until browned on all sides, flipping as needed. Use a meat thermometer to ensure they reach 135°F (57°C) for medium-rare, then remove from heat and let rest to keep them juicy and tender.
- Melt Queso Cheese: In a small pot, gently melt the white queso cheese over low heat. If the queso is too thick for drizzling, stir in 2 tablespoons of warm water gradually until reaching a creamy consistency suitable for topping.
- Combine and Serve: Mix the cooked rice and tomato mixture with the rested steak strips evenly. Drizzle the melted queso cheese evenly over the top. Garnish with fresh cilantro for a bright finish. Optionally, serve with flour tortillas on the side for scooping and added texture.
Notes
- Rinsing the rice thoroughly removes excess starch, preventing it from becoming mushy.
- Use a meat thermometer to avoid overcooking the steak strips; medium-rare ensures juiciness and tenderness.
- If you prefer spicier queso, try adding a pinch of chili powder or jalapeño.
- Flour tortillas make a great accompaniment and can be warmed in a dry skillet or microwave.
- Leftover rice and steak can be refrigerated for up to 3 days in an airtight container.
