Description
Experience Creamy Queso Rice with Steak Strips, a comforting, cheesy, and satisfying meal. Juicy steak and rich queso rice make weeknights special.
Ingredients
Scale
- Main Ingredients:
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 cups long-grain white rice, uncooked
- 1 yellow onion, diced
- 4 cloves garlic, minced
- Queso Goodness:
- 16 oz Velveeta cheese, cubed
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 1 (4 oz) can diced green chiles, drained
- Flavor Boosters:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Sear Those Steak Strips:: First things first, get your steak ready! Slice your flank or sirloin thin, against the grain, and season it generously with salt, pepper, cumin, and a pinch of chili powder. Heat a little oil in a large skillet over medium-high heat. Once it’s shimmering, sear the steak strips in batches until they’re beautifully browned and cooked to your liking, maybe 2-3 minutes per side. I usually get a little messy here, spices everywhere, but that amazing aroma tells me it’s worth it!
- Cook the Fluffy Rice:: While your steak rests, get your rice going. Follow the package directions for your long-grain white rice, usually 1 part rice to 2 parts water. This is where I always forget to salt the water, but don’t you! A little salt in the cooking water makes a big difference. You want fluffy, separate grains, not sticky clumps, so it can really soak up all that creamy queso goodness. Cook it until tender, then set aside.
- Build the Velvety Queso Base:: In the same skillet (or a clean one if you prefer), add a little more oil and sauté your diced yellow onion until it’s soft and translucent, about 5 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell! It fills the kitchen and just makes you feel good. Pour in the whole milk, then add the Velveeta cubes and shredded Monterey Jack. Stir constantly over medium-low heat until everything is melted and super smooth. Don’t let it burn on the bottom, that’s a mistake I made once, and it was a sad, sad day.
- Combine the Cheesy Goodness:: Once your queso is velvety smooth and bubbling gently, gently fold in your cooked rice and the drained diced green chiles. This is where the magic really happens, watching it all come together into a glorious, cheesy, comforting mess. Make sure the rice is evenly coated with that rich queso sauce. Give it a taste here, maybe add a little more salt or chili powder if you think it needs it. Trust your gut!
- Plate and Top with Steak:: Spoon generous portions of the creamy queso rice onto your plates. It should be warm, gooey, and just begging to be eaten. Then, arrange those juicy, seared steak strips over the top of the rice. I like to pile them high, honestly, because who doesn’t love extra steak? This step is all about presentation, but also about getting that perfect ratio of steak to rice in every bite.
- Garnish and Dig In!:: For the final flourish, sprinkle a generous amount of fresh chopped cilantro over the top of your Creamy Queso Rice with Steak. It adds a pop of color and a fresh, herbaceous note. And don’t forget those lime wedges! A squeeze of fresh lime juice over everything just brightens the whole dish up and adds a zing that cuts through the richness. Dig in immediately while it’s warm and wonderfully gooey!