This Creamy Queso Rice with Tender Steak Strips is a cozy dish that brings comfort to your dinner table! The creamy cheese and flavorful steak make every bite delicious.
I love making this dish when friends come over. It’s sure to impress, and honestly, who doesn’t love cheese? Get ready for some happy faces around the table! 😄
Key Ingredients & Substitutions
Long-Grain White Rice: This rice gives a nice texture and absorbs flavors well. If you prefer, you can use brown rice; just be sure to adjust the cooking time and water ratio accordingly.
Chicken Broth: Using broth adds depth to the rice. Vegetable broth can be a great swap for a vegetarian option. Water works too, but may lack some flavor.
Queso Cheese Blend: I like mixing Monterey Jack and cheddar for creaminess and flavor. If you can’t find queso, try a blend of your favorite melting cheeses, like mozzarella or gouda.
Flank Steak: Flank steak is tender and flavorful but can be substituted with sirloin, ribeye, or even chicken or tofu for a lighter option.
How Do I Get My Steak to Be Tender and Flavorful?
Tenderizing steak is key to a delicious result! Start by slicing the meat against the grain; this shortens the muscle fibers, making it easier to chew. Using a marinade or a spice rub, like in this recipe, also adds great flavor.
- Combine spices in a bowl; toss the steak to coat evenly.
- Heat oil in a skillet until hot, then add the steak. This sears the meat quickly, locking in juices.
- Cook until browned, about 2-3 minutes per side, but don’t overcook! Remove it from heat to rest for a few minutes—this keeps it juicy.
Creamy Queso Rice with Tender Steak Strips
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 cup shredded Mexican queso cheese blend (or Monterey Jack and cheddar mix)
- 1/4 cup cream cheese, softened
- 1/4 cup milk or heavy cream
- Salt and pepper, to taste
For the Steak:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro or green onions (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and cooking the steak and another 20 minutes on the rice and combining everything. It’s quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Cook the Rice:
In a medium saucepan, melt the butter over medium heat. Once melted, add the diced onions and garlic, sautéing until they become translucent, which should take about 2-3 minutes. Then, add the rice and stir it well, coating it with the buttery mixture.
2. Simmer the Rice:
Pour the chicken broth into the saucepan and bring it to a boil. Once it’s boiling, cover the pot, reduce the heat to low, and let it simmer for about 15-18 minutes, or until the rice is cooked and all the liquid has been absorbed. After that, remove the saucepan from the heat and set it aside.
3. Prepare the Steak:
While the rice is cooking, let’s get the steak ready. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Now, take your thinly sliced steak and toss it in the spice mixture until it’s evenly coated.
4. Cook the Steak:
Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, add the seasoned steak strips to the skillet. Cook them for about 2-3 minutes on each side until they are nicely browned and cooked to your liking. Once done, take them off the heat and set aside.
5. Make it Creamy:
Once your rice is ready, stir in the softened cream cheese and shredded queso with the milk or heavy cream into the rice. Mix it well until all the cheese is melted and the rice is creamy. Taste and adjust with more salt and pepper if needed.
6. Serve it Up:
To serve, place a generous mound of the creamy queso rice on each plate and top it off with the tender steak strips. If you like, sprinkle some fresh cilantro or green onions on top for an extra pop of flavor and color.
7. Enjoy!
Dig into your comforting and delicious Creamy Queso Rice with Tender Steak Strips! It’s sure to be a hit!
FAQ for Creamy Queso Rice with Tender Steak Strips
Can I Use A Different Type of Rice?
Absolutely! While long-grain white rice works great, you can substitute with brown rice, quinoa, or even cauliflower rice for a low-carb option. Just be mindful to adjust the cooking time and liquid ratios accordingly!
How Can I Store Leftover Queso Rice and Steak?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing. When reheating, add a splash of milk or broth to help restore creaminess.
Can I Make This Dish Vegetarian?
Yes! You can replace the steak with sautéed vegetables like bell peppers, zucchini, or mushrooms for a delicious vegetarian version. Swap out the chicken broth for vegetable broth as well!
What Accompaniments Pair Well with This Dish?
This creamy dish pairs well with a simple side salad, some crunchy tortilla chips, or sautéed veggies. You could also serve it with avocado slices or a dollop of sour cream for extra creaminess!
