Creamy Queso Rice with Juicy Steak Strips: Ultimate 30-Minute Recipe

Creamy Queso Rice with Juicy Steak Strips might just be the answer to your weeknight dinner prayers. Tired of the same boring rice and meat combinations that leave you feeling unsatisfied? I get it—I’ve been there too, staring into my fridge wondering how to transform simple ingredients into something extraordinary.

This Creamy Queso Rice with Juicy Steak Strips recipe promises tender, perfectly seasoned steak paired with flavorful rice that’s been elevated with aromatic spices and finished with that irresistible creamy queso drizzle. It’s comfort food that doesn’t compromise on flavor or sophistication.

Hey there! I’m Emeli, and after years of training in professional kitchens and exploring flavors from around the world, I’ve learned that the most memorable meals often come from combining familiar ingredients in unexpected ways. This recipe was born from one of those late-night kitchen experiments when I had leftover rice, some beautiful sirloin, and a craving for something that felt like a warm hug on a plate.

In this guide, we’ll cover everything you need to know: selecting the perfect cut of steak, mastering the rice technique that makes all the difference, and those little pro tips that transform good food into unforgettable food. Plus, I’ll share variations and serving suggestions that will make this your go-to recipe for impressing family and friends.

Why This Creamy Queso Rice with Juicy Steak Strips Recipe Works

This Creamy Queso Rice with Juicy Steak Strips recipe is a masterclass in balancing flavors, convenience, and comfort. Here’s what makes it so special:

• Uses affordable, accessible ingredients – Sirloin steak offers excellent flavor without breaking the bank, while long-grain white rice provides the perfect canvas for bold flavors • One-pan rice technique creates maximum flavor – Toasting the rice first develops a deeper, nuttier taste that pairs beautifully with the tomato and spice blend • Quick 30-minute total cook time – Perfect for busy weeknights when you want something special without the stress • Versatile enough for any occasion – Casual enough for family dinner, impressive enough for guests • Built-in leftovers potential – Both components reheat beautifully and can be repurposed in countless ways

The magic happens in the layering of flavors: the rice absorbs all those wonderful aromatics while the steak gets that perfect Montreal seasoning crust. When you bring them together with that creamy queso finish, you’ve got a dish that satisfies on every level.

Choosing the Right Meat for Creamy Queso Rice with Juicy Steak Strips

The success of your Creamy Queso Rice with Juicy Steak Strips starts with selecting the right cut of beef. Here’s everything you need to know:

Best Cuts for This Creamy Queso Rice with Juicy Steak Strips Recipe

Sirloin steak is the star of this recipe for good reason. It offers the perfect balance of tenderness, flavor, and affordability. When sliced against the grain, sirloin becomes incredibly tender while maintaining that satisfying meaty texture that pairs beautifully with the creamy rice.

The key is in the preparation: sirloin has enough marbling to stay juicy during quick cooking, but it’s lean enough that it won’t overwhelm the other flavors in the dish. Its firm texture also holds up well to the Montreal steak seasoning, creating those beautiful caramelized edges that add visual appeal and extra flavor.

Buying Tips for Your Creamy Queso Rice with Juicy Steak Strips

When shopping for your steak, look for pieces that are bright red with minimal dark spots. The meat should feel firm to the touch, not squishy or slimy. If you’re working with a butcher, ask them to slice it for you—they can cut it against the grain in perfect strips, saving you time and ensuring uniformity.

For the best value, buy a larger sirloin steak and slice it yourself. Look for steaks that are about 1-inch thick, as they’ll slice into perfect strips and cook evenly. Avoid pre-marinated options for this recipe since we’re using Montreal steak seasoning.

Substitutions for Creamy Queso Rice with Juicy Steak Strips

If sirloin isn’t available, flank steak makes an excellent substitute—just be extra careful to slice it thinly against the grain. Strip steak works beautifully if you want to splurge a little. For a budget-friendly option, top round can work, but consider marinating it for 30 minutes before cooking to ensure tenderness.

Ingredients & Prep for Creamy Queso Rice with Juicy Steak Strips

Getting your Creamy Queso Rice with Juicy Steak Strips prep right is half the battle won. Here’s how to set yourself up for success:

Meat Prep Essentials for Creamy Queso Rice with Juicy Steak Strips

Start by patting your sirloin completely dry with paper towels—this is crucial for getting that beautiful sear. Slice the steak against the grain into strips about ½-inch wide. The key here is consistency: uniform strips cook evenly and look more professional.

Let the sliced steak come to room temperature for about 15 minutes before cooking. This ensures even cooking throughout each piece. Season generously with Montreal steak spice just before cooking—not too early, as the salt in the seasoning can draw out moisture if it sits too long.

Rice Foundation for Creamy Queso Rice with Juicy Steak Strips

The rice component is where this dish really shines. Long-grain white rice is non-negotiable here—it maintains its structure and absorbs flavors without becoming mushy. Toast it in olive oil until it’s lightly golden; this step adds incredible depth to the final dish.

Your aromatics—onion and garlic—should be diced finely and uniformly. The chicken broth should be room temperature or slightly warm to prevent shocking the rice when you add it. Quality tomato sauce makes a difference here; look for one with minimal additives.

Pantry Staples for Perfect Creamy Queso Rice with Juicy Steak Strips

Stock your pantry with these essentials: good olive oil for toasting the rice, Montreal steak seasoning (the blend of garlic, coriander, and pepper is perfect for this dish), and quality ground cumin. Fresh cilantro makes a huge difference in the final presentation—dried just won’t give you the same bright finish.

Step-by-Step Cooking Instructions for Creamy Queso Rice with Juicy Steak Strips

Let’s walk through creating perfect Creamy Queso Rice with Juicy Steak Strips step by step:

Pre-Cooking Prep for Creamy Queso Rice with Juicy Steak Strips

Begin by organizing your workspace—this recipe moves quickly once you start. Pat your sliced steak dry and let it come to room temperature. Measure out your rice, dice your onion finely, and have your chicken broth and tomato sauce ready to go.

Heat your olive oil in a large skillet over medium heat. The pan should be hot enough that a grain of rice sizzles when you add it, but not so hot that the oil is smoking.

Cooking Method for Creamy Queso Rice with Juicy Steak Strips

For the Rice: Add the rice to your hot oil and stir continuously for 2-3 minutes until it turns golden brown and smells nutty. Add the diced onion and minced garlic, cooking until fragrant and translucent—about 3-4 minutes on medium-low heat.

Pour in your chicken broth and tomato sauce, stirring to combine everything evenly. Bring to a vigorous boil for exactly 2 minutes, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.

For the Steak: While the rice cooks, heat butter in another large skillet over medium-high heat. When the butter stops foaming, add your seasoned steak strips in a single layer. Don’t overcrowd—cook in batches if necessary. Let them sear without moving for 2-3 minutes, then stir and cook for another 2-3 minutes.

Doneness Check for Creamy Queso Rice with Juicy Steak Strips

Your rice is perfect when all liquid is absorbed and the grains are tender but still have a slight bite. For the steak, you want a beautiful caramelized exterior with a tender interior—sirloin strips should reach about 130-135°F internal temperature for medium-rare.

The steak should have good color on multiple sides but shouldnfully remain juicy inside. If you’re unsure, cut into one piece—it should be slightly pink in the center with clear juices running.

Resting for Perfect Creamy Queso Rice with Juicy Steak Strips

Once your rice is done, turn off the heat but keep it covered for an additional 10 minutes. This resting period allows the rice to finish absorbing any remaining moisture and develop the perfect texture.

Let your cooked steak rest off the heat while the rice finishes. This brief rest helps the juices redistribute throughout the meat, ensuring every bite is tender and flavorful.

Pro Tips for Perfect Creamy Queso Rice with Juicy Steak Strips

Master these techniques to elevate your Creamy Queso Rice with Juicy Steak Strips from good to extraordinary:

Avoiding Tough, Dry Meat in Creamy Queso Rice with Juicy Steak Strips

The biggest mistake people make is overcooking the steak. Remember, you’re working with strips, not whole steaks—they cook much faster. Keep your heat at medium-high and don’t walk away from the pan.

Never press down on the steak while it’s cooking, as this pushes out the juices. Instead, let each side develop a proper sear before moving or flipping the pieces. If your steak seems to be browning too quickly, reduce the heat slightly rather than shortening the cooking time.

Tool Recommendations for Creamy Queso Rice with Juicy Steak Strips

A heavy-bottomed skillet with a tight-fitting lid is essential for the rice—it distributes heat evenly and prevents burning. For the steak, a cast-iron skillet is ideal, but any heavy skillet will work.

A sharp knife is crucial for slicing your steak against the grain. An instant-read thermometer takes the guesswork out of doneness, though with strips this thin, it’s often more about visual cues and timing.

Storage & Reheating Your Creamy Queso Rice with Juicy Steak Strips

Store the rice and steak separately in the refrigerator for up to 3 days. To reheat the rice, add a splash of chicken broth and warm it gently in a covered pan. The steak reheats best in a skillet over medium heat for just 1-2 minutes—any longer and it will become tough.

For meal prep, this recipe scales beautifully. The rice actually improves in flavor after a day in the refrigerator, and the steak can be used cold in salads or wraps.

Flavor Variations for Creamy Queso Rice with Juicy Steak Strips

Transform your Creamy Queso Rice with Juicy Steak Strips with these delicious variations:

Spicy Twist on Creamy Queso Rice with Juicy Steak Strips

Add diced jalapeños to your onion and garlic mixture, or stir in a tablespoon of chipotle peppers in adobo sauce with the tomato sauce. For heat lovers, a pinch of cayenne pepper in the rice seasoning adds a nice kick that complements the creamy queso finish.

Keto/Low-Carb Creamy Queso Rice with Juicy Steak Strips

Replace the rice with cauliflower rice for a low-carb version. Toast the cauliflower rice in oil for 2-3 minutes, then add your aromatics and reduce the cooking liquid by half. The result is just as satisfying with a fraction of the carbs.

Global Flavors for Creamy Queso Rice with Juicy Steak Strips

For a Korean-inspired version, marinate the steak in a mixture of soy sauce, sesame oil, and gochujang. Add sesame seeds to the rice for extra texture. An Italian twist might include dried oregano and basil in the rice, with a finish of parmesan instead of queso.

Here’s a helpful comparison of flavor variations:

Serving Suggestions for Creamy Queso Rice with Juicy Steak Strips

Your Creamy Queso Rice with Juicy Steak Strips is versatile enough to anchor any meal. Here are my favorite ways to serve it:

Side Dish Pairings: The rich, creamy nature of this dish pairs beautifully with fresh, crisp vegetables. A simple mixed green salad with lime vinaigrette cuts through the richness perfectly. Roasted asparagus or grilled zucchini add color and nutrients without competing with the main flavors.

For a more substantial meal, warm flour tortillas turn this into an interactive dining experience—let everyone build their own soft tacos. Black beans and fresh pico de gallo make excellent additions to the table.

Wine and Beer Pairings: The bold flavors in this Creamy Queso Rice with Juicy Steak Strips stand up well to equally robust beverages. A full-bodied Cabernet Sauvignon or Malbec complements the steak beautifully, while the rice’s tomato base pairs nicely with a medium-bodied red like Tempranillo.

For beer lovers, a Mexican lager or wheat beer provides a refreshing contrast to the rich queso. The effervescence cleanses the palate between bites, making each forkful as satisfying as the first.

FAQs About Creamy Queso Rice with Juicy Steak Strips

Can I use frozen steak for Creamy Queso Rice with Juicy Steak Strips? While fresh is always best, you can use frozen steak if you thaw it completely first. Thaw in the refrigerator overnight, then pat completely dry before slicing. Never try to slice frozen or partially frozen steak—it’s dangerous and won’t give you clean, even pieces.

How do I fix overcooked steak in my Creamy Queso Rice with Juicy Steak Strips? If your steak strips become overcooked and tough, slice them even thinner and return them to the pan with a splash of beef broth. Cover and steam for 1-2 minutes. The moisture and heat will help tenderize the meat slightly. For future cooking, remember that thin strips cook very quickly.

Is this Creamy Queso Rice with Juicy Steak Strips recipe safe for pregnant women? As long as your steak reaches a safe internal temperature of 145°F and you use pasteurized cheese products, this recipe is safe for pregnant women. If you’re concerned about the doneness of thin strips, cook them a bit longer until they’re well-done throughout.

Can I make Creamy Queso Rice with Juicy Steak Strips ahead of time? The rice component can be made up to 2 days ahead and reheated with a splash of broth. However, the steak is best cooked fresh for optimal texture. If you must make it ahead, slightly undercook the steak initially, then reheat it quickly in a hot pan.

What’s the best queso to use for Creamy Queso Rice with Juicy Steak Strips? Pancho’s White Queso, as specified in the recipe, provides the perfect consistency and flavor. If unavailable, any good-quality white queso blanco or even a homemade cheese sauce will work. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.

Conclusion

This Creamy Queso Rice with Juicy Steak Strips recipe represents everything I love about cooking: taking simple, accessible ingredients and transforming them into something truly special. The combination of perfectly seasoned rice, tender steak, and that irresistible creamy queso finish creates a dish that’s both comforting and exciting.

Fire up your stove and try this tonight! I promise it will become one of those recipes you return to again and again, whether you’re cooking for family on a Tuesday night or entertaining friends on the weekend.

Join the thousands of home cooks who’ve already fallen in love with this recipe—and don’t forget to share your photos and variations. There’s nothing I love more than seeing how you make this dish your own.

Ready for your next culinary adventure? Try our [Perfect Cast-Iron Steak Guide] or explore our [Ultimate Rice Pilaf Collection] for more inspiration. Happy cooking!

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

– Emeli
Founder & Chef at foodfansy.com

Creamy Queso Rice with Juicy Steak Strips: Ultimate 30-Minute Recipe

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• Author: Emili
• Total Time: 35 minutes
• Yield: 5 servings

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Description

Unleash a Tex-Mex fiesta in your kitchen with this Steak & Queso Rice recipe! Featuring long grain rice, juicy sirloin steak, and creamy Pancho’s White Queso, it’s an affordable luxury that promises to delight your palate. Perfect for a flavorful dinner without the hassle of dining out!

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Ingredients

• 1 cup of long grain white rice

• 2 tablespoons of olive oil

• 1 small onion finely chopped

• 1 tablespoon of minced garlic

• 2 cups of chicken broth

• 8 ounces of tomato sauce

• 1/2 teaspoon of salt

• 1/2 teaspoon of black pepper

• 1 teaspoon of ground cumin

• 1 teaspoon of dried cilantro

• 1 pound of sirloin steak sliced

• 2 tablespoons of butter

• Seasoning with Montreal steak spice to taste

• Pancho’s White Queso sufficient for drizzling

• Fresh cilantro chopped, for garnishing

• Flour tortillas for serving

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Instructions

 

1. Rice Preparation: Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn. Following this, introduce the chopped onion and minced garlic into the skillet, continuing to sauté on medium-low heat until they become fragrant and translucent.

2. Cooking the Rice: Pour the chicken broth and tomato sauce into the skillet containing the rice. Stir thoroughly to ensure all ingredients are well integrated. Bring the mixture to a brisk boil, then allow it to boil for two minutes. After this, reduce the heat to low, cover the skillet, and permit the rice to simmer for 20 minutes, ensuring the liquid is absorbed and the rice is tender.

3. Steak Preparation: Concurrently, melt butter in another large skillet over medium-high heat. Add the sliced sirloin steak to the skillet, seasoning generously with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches the desired level of doneness. Remove the steak from the skillet once cooked.

4. Finalizing the Rice: After the rice has simmered for the allotted time, turn off the heat but maintain the skillet covered. Allow the rice to sit covered for an additional 10 minutes; this process helps the rice to continue absorbing flavors and to achieve a perfect texture.

5. Assembly and Service: To serve, fluff the cooked rice gently with a fork and arrange it on a serving platter. Layer the cooked steak over the rice, then liberally drizzle Pancho’s White Queso over both the steak and rice. If desired, garnish with freshly chopped cilantro. Accompany with warm flour tortillas for a complete meal.

Notes

• Rinsing Rice: This step is key for non-sticky, fluffy rice.
• Skillet Size: Use a large skillet for the rice to cook evenly.
• Steak Doneness: Cook the steak to your preferred level. Medium-rare takes about 4-5 minutes on each side.
• Taste and Adjust: Always taste and adjust seasonings as you cook. Make it your own!

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Calories: 629 kcal
• Sugar: 2g
• Sodium: 900mg
• Fat: 19g
• Saturated Fat: 7g
• Trans Fat: 0.2 g
• Carbohydrates: 78g
• Fiber: 2 g
• Protein: 33g
• Cholesterol: 87mg

Keywords: Steak & Queso Rice