If you are craving a dish that perfectly balances richness, comfort, and bold flavor, look no further than this Creamy Queso Rice with Juicy Steak Strips Recipe. Imagine tender basmati rice cooked in savory chicken broth and crushed tomatoes, combined with perfectly seared steak strips bursting with seasoning, all topped with luscious melted white queso cheese. This dish is an absolute showstopper, delivering creamy, cheesy goodness alongside hearty, juicy steak in every bite. It’s a meal that feels like a warm hug and an indulgence all at once, sure to become a beloved favorite in your kitchen.
Ingredients You’ll Need
The magic of this Creamy Queso Rice with Juicy Steak Strips Recipe lies in its wonderfully straightforward ingredients. Each one brings something essential to the table, from providing a flavorful base to contributing to the dish’s texture and appearance.
- 2 cups basmati rice: Rinsed to fluff perfectly and avoid stickiness, creating the soft, grainy canvas for the dish.
- 2 ½ cups chicken broth: Adds depth and savoriness that makes the rice soulful and not bland.
- 1 chicken bouillon cube: Intensifies the broth’s flavor, ensuring every grain is infused with umami.
- 1 can crushed tomatoes (14 oz): Brings a vibrant, tangy sweetness that beautifully contrasts the rich queso.
- 2 cloves garlic, minced: Offers aromatic warmth, making the whole dish burst with inviting fragrance.
- 1 small onion, chopped (optional): Adds a mild sweetness and lovely texture to the rice base.
- 2 tbsp olive oil: Used for sautéing and ensures a silky mouthfeel and rich flavor development.
- 1 lb sirloin steak, sliced into strips: The star protein, tender and packed with meaty goodness.
- 2 tbsp butter: Creates a perfect searing environment for the steak and imparts richness.
- White queso cheese: The creamy topping that melts into gloriously cheesy perfection.
- Fresh cilantro: Provides a fresh, herbal contrast and a pop of vibrant green.
- Flour tortillas (optional): Great for scooping or wrapping, adding an extra layer of fun to the meal.
- 1 tsp paprika: Adds subtle smoky warmth.
- ½ tsp cumin: Earthy undertones that harmonize the spices and tomato.
- Salt and pepper: Essential seasoning to bring all flavors together.
- Montreal steak seasoning: A bold, peppery kick that makes the steak unforgettable.
How to Make Creamy Queso Rice with Juicy Steak Strips Recipe
Step 1: Rinse and Prepare the Rice
Begin by rinsing 2 cups of basmati rice under cold water until the water runs clear. This step is so important to washing away excess starch, which keeps your rice perfectly fluffy instead of sticky. It’s a simple task that pays off with every mouthful of fluffy grains packed with flavor.
Step 2: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Toss in your minced garlic and chopped onion, if you’re using it. Sauté gently for 2 to 3 minutes until the onion softens to translucent and the garlic releases a fragrant aroma but doesn’t brown. This creates the fragrant flavor foundation the rice will soak up in the next step.
Step 3: Cook the Rice in Broth and Tomatoes
Stir the rinsed rice into your skillet, then pour in 2 ½ cups chicken broth, crumble in 1 chicken bouillon cube, and add the can of crushed tomatoes. Give everything a good stir to combine, then cover and simmer until the rice is tender and the liquid is absorbed—about 15 minutes. This blend of broth and tomatoes turns the rice tender and flavorful with a slight tang and natural color.
Step 4: Sear the Juicy Steak Strips
While the rice is cooking, heat another skillet on medium-high and melt 2 tablespoons of butter. Pat your sirloin steak strips dry with paper towels before seasoning generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips evenly until beautifully browned on all sides. For the juiciest results, pull them off the heat when they reach 135°F (57°C) for medium-rare, then let them rest so all those flavorful juices settle in.
Step 5: Melt the White Queso Cheese
Warm your white queso cheese gently in a small pot, stirring as it softens. If it feels too thick, add a splash of warm water, one tablespoon at a time, until it reaches that perfectly creamy, pourable texture that will coat your rice and steak beautifully.
Step 6: Bring It All Together
Mix the cooked rice and tomato mixture with the rested steak strips carefully, ensuring every bite has a balance of tender rice and juicy meat. Drizzle the melted queso cheese generously over the top. Serve immediately garnished with fresh cilantro, and don’t forget the warm flour tortillas for an extra touch of yum.
How to Serve Creamy Queso Rice with Juicy Steak Strips Recipe
Garnishes
Fresh cilantro is the ultimate garnish here, lending a bright herbal freshness that lifts the dish’s richness. If you love a bit of heat, try adding sliced jalapeños or a sprinkle of chili flakes to fire things up. A squeeze of lime juice right before serving can add an irresistible zing, balancing the creamy queso spectacularly.
Side Dishes
This Creamy Queso Rice with Juicy Steak Strips Recipe shines on its own but also pairs beautifully with a crisp garden salad, grilled vegetables, or roasted corn on the cob. If you want something heartier, consider black beans or refried beans to complement the Mexican-inspired flavors perfectly.
Creative Ways to Present
Serve this dish in individual bowls with a wedge of lime and extra queso on the side for dipping or drizzling. For a fun twist, spoon the creamy queso rice and steak strips into warm flour tortillas and roll them into burritos. You can even bake it with extra cheese on top for a comfort-food casserole feel that’s pure indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Queso Rice with Juicy Steak Strips Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the queso separate if possible to avoid it thickening too much and losing its creamy appeal.
Freezing
You can freeze the cooked rice and steak strips mixture without the queso for up to 2 months. Be sure to thaw it in the refrigerator overnight before reheating to maintain the best texture. Add freshly melted queso when ready to eat for that fresh, creamy finish.
Reheating
Reheat leftovers gently over low heat on the stovetop or in the microwave. Stir occasionally to redistribute moisture and avoid drying out. If the queso has thickened or separated, stir in a little warm water or milk to restore its silky texture perfectly.
FAQs
Can I use a different type of rice?
While basmati is recommended for its fluffy texture and aroma, you can substitute with long-grain rice or jasmine rice. Just adjust the cooking time and liquid as needed since different rice varieties absorb water differently.
What cut of steak works best for this recipe?
Sirloin steak is ideal because it’s tender and flavorful, making juicy strips that cook quickly. You can also use ribeye or flank steak, but keep an eye on cooking times as they vary in thickness and fat content.
Is it possible to make this recipe vegetarian?
Absolutely! Swap the steak strips for sautéed mushrooms or grilled vegetables and use vegetable broth instead of chicken broth for a delicious vegetarian version that still satisfies the craving for creamy, cheesy goodness.
How spicy is this dish?
This recipe is fairly mild, with gentle warmth from paprika and Montreal steak seasoning. You can easily adjust the heat by adding chili flakes, hot sauce, or fresh jalapeños to suit your taste.
Can I prepare any parts ahead of time?
Yes! You can cook the rice and sear the steak strips in advance and store them separately in the fridge. When ready to serve, simply reheat and melt the queso fresh, then assemble the dish for best flavor and texture.
Final Thoughts
Give the Creamy Queso Rice with Juicy Steak Strips Recipe a try and prepare for a new favorite. It combines the best of comfort food with exciting layers of flavor that will have everyone asking for seconds. Whether it’s a weeknight dinner or a weekend treat, this dish delivers warmth, indulgence, and satisfaction in every bite. Enjoy the cooking and even more, enjoy the eating!
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Creamy Queso Rice with Juicy Steak Strips Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
A flavorful and creamy dish combining tender basmati rice cooked in a savory tomato and chicken broth mixture, topped with juicy seared sirloin steak strips and smooth melted white queso cheese. Garnished with fresh cilantro and perfect for a comforting meal served with optional flour tortillas.
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 the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. This helps remove excess starch, preventing the rice from becoming sticky during cooking.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add 2 minced garlic cloves and 1 small chopped onion if using. Sauté for 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant without browning.
- Cook the Rice: Add the rinsed rice to the skillet, then pour in 2 ½ cups of chicken broth along with 1 chicken bouillon cube and 1 can of crushed tomatoes. Stir everything together and bring to a simmer. Cover the skillet and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- Prepare the Steak: While the rice simmers, heat another skillet over medium-high heat and melt 2 tablespoons of butter. Pat the sirloin steak strips dry with paper towels and season generously with Montreal steak seasoning, salt, and pepper. Sear the steak strips in the heated skillet until browned, turning to cook evenly. Use a meat thermometer to check for medium-rare doneness at 135°F (57°C). Remove the steak and let rest off the heat to retain juiciness.
- Melt the Queso Cheese: In a small pot, gently melt the white queso cheese over low heat. If the cheese is too thick, stir in about 2 tablespoons of warm water until the queso reaches a creamy, pourable consistency suitable for drizzling over the dish.
- Combine and Serve: Mix the cooked rice and tomato mixture with the rested steak strips. Evenly drizzle the melted white queso cheese on top. Serve the dish warm, garnish generously with fresh cilantro, and offer flour tortillas on the side for scooping, if desired.
Notes
- Rinsing the rice removes excess starch for fluffier cooked rice.
- Adjust the amount of queso cheese based on desired creaminess.
- You can substitute sirloin with flank or ribeye steak for different flavors.
- Flour tortillas are optional but great for serving as wraps or tacos.
- Cook steak to your preferred doneness but medium-rare keeps it juicy and tender.
- Using chicken bouillon cube intensifies the broth flavor but can be omitted for lower sodium.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
