Let’s Talk Ingredients: Your Shopping List for Success
Here’s what you’ll need to create this masterpiece. Don’t worry, I’ll walk you through each step.Steak Component
- Steak: 1 pound of beef sirloin, flank steak, or beef tenderloin, cut into bite-sized pieces. (I personally love using sirloin for its tenderness and flavor!)
- Olive Oil: 2 tablespoons, for searing the steak.
- Garlic: 2 cloves, minced (or more, because garlic is life!).
- Onion: 1/2 medium, chopped.
- Chili Powder: 1 teaspoon, for a little kick.
- Cumin: 1/2 teaspoon, for warmth and depth.
- Smoked Paprika: 1/2 teaspoon, adds a smoky flavor.
- Salt and Pepper: To taste, always!
Queso Goodness
- Velveeta Cheese: 16 ounces, cubed (don’t judge, it melts like a dream!).
- Monterey Jack Cheese: 4 ounces, shredded (for extra meltiness and flavor).
- Diced Tomatoes and Green Chilies (Rotel): 1 (10-ounce) can, undrained.
- Milk: 1/4 cup, or more to reach desired consistency.
- Jalapeño (optional): 1, finely chopped, for extra heat if you like it spicy.
Rice Foundation
- Rice: 1 1/2 cups uncooked long-grain rice (Jasmine or Basmati work great!).
- Chicken Broth: 3 cups (adds more flavor than water).
- Butter: 2 tablespoons (makes the rice extra rich).
- Salt: 1/2 teaspoon, or to taste.
Toppings (Optional but Highly Recommended!)
- Fresh Cilantro: Chopped, for freshness and vibrancy.
- Sour Cream or Greek Yogurt: For a tangy coolness.
- Green Onions: Sliced, for a mild oniony bite.
- Avocado: Diced, for creamy goodness.
- Lime Wedges: For a final squeeze of acidity.
Step-by-Step Instructions: Let’s Get Cooking!
Okay, friend, let’s bring this Creamy Steak Queso Rice to life. Don’t worry, I’m here to guide you every step of the way.
Prepping the Rice
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This helps remove excess starch and prevents sticky rice.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff and Rest: Remove from heat and let the rice stand, covered, for 5-10 minutes. Fluff with a fork before serving.
Searing the Steak to Perfection
- Prep the Steak: Pat the steak pieces dry with paper towels. This is crucial for getting a good sear! Toss the steak with chili powder, cumin, smoked paprika, salt, and pepper.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak in a single layer (don’t overcrowd the pan – sear in batches if necessary). Sear for 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Sauté Aromatics: Remove the steak from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Crafting the Creamy Queso
- Melt the Cheese: In a medium saucepan or a double boiler, combine the Velveeta cheese, Monterey Jack cheese, and diced tomatoes and green chilies.
- Add Milk for Creaminess: Heat over low heat, stirring constantly, until the cheese is melted and smooth. If the queso is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Spice it Up (Optional): If you like a little heat, stir in the chopped jalapeño.
Bringing It All Together: The Grand Finale
- Combine Everything: Gently stir the seared steak into the creamy queso.
- Serve: Spoon the rice into bowls and top with the steak and queso mixture.
- Garnish: Garnish with your favorite toppings, such as fresh cilantro, sour cream, green onions, avocado, and a squeeze of lime juice.
- Enjoy! Dig in and savor every bite!
Tips and Tricks: Level Up Your Creamy Steak Queso Rice
Here are a few extra pointers to make this recipe even more amazing!Steak Selection: Choosing the Right Cut
Not all steaks are created equal. For this recipe, I recommend using a tender cut like sirloin, flank steak, or even beef tenderloin. These cuts are relatively lean and cook quickly. If you’re looking for more affordable Garlic Butter Steak options, skirt steak or even well-trimmed beef tips will work just fine. Just be sure not to overcook them, or they’ll become tough. This is a fantastic entry point when exploring Steak Dinner Recipes For Two, since it’s quick and the ingredients are easy to manage.Rice Perfection: Avoiding Sticky Situations
Rinsing the rice before cooking is key to preventing sticky rice. Also, don’t peek while the rice is simmering! Opening the lid releases steam and can affect the cooking process.Queso Customization: Making It Your Own
Feel free to adjust the amount of jalapeño to your liking. You can also add other toppings to the queso, such as chopped bell peppers, corn, or black beans. If you prefer a healthier queso, try using a combination of low-fat Velveeta and reduced-fat Monterey Jack cheese.Make Ahead: Prep Like a Pro
You can save time by prepping some of the ingredients in advance. The steak can be cut and seasoned ahead of time, and the rice can be cooked a day in advance and reheated. The queso can also be made ahead of time and reheated gently over low heat, stirring occasionally. This is a great way to make these Steak And Rice And Queso bowls a quick weeknight meal.Variations and Substitutions: Remix Your Recipe
Want to put your own spin on this recipe? Here are a few ideas:Spice It Up: Add Some Heat
If you’re a fan of spicy food, add a pinch of cayenne pepper or a dash of hot sauce to the queso. You can also use a spicier variety of diced tomatoes and green chilies.Go Vegetarian: Swap the Steak
For a vegetarian version, substitute the steak with black beans, roasted vegetables (such as bell peppers, zucchini, and corn), or crumbled tofu.Add Some Veggies: Boost the Nutrition
Stir in some chopped vegetables, such as bell peppers, onions, or mushrooms, to the queso for added nutrition and flavor.Try Different Cheeses: Experiment with Flavor
Instead of Monterey Jack cheese, try using cheddar cheese, pepper jack cheese, or even a blend of Mexican cheeses.Make it a Bowl: Inspired from Korean Bbq Steak Rice Bowls
Arrange your Creamy Steak Queso Rice in a bowl, layering the rice at the bottom, topping it with the steak and queso, and garnishing with your favorite toppings. Consider adding a fried egg on top for extra richness, which is common in Korean Bbq Steak Rice Bowls.Serving Suggestions: Complete the Meal
This Creamy Steak Queso Rice is a complete meal on its own, but here are a few side dishes that would pair well with it:- Side Salad: A simple green salad with a light vinaigrette dressing.
- Corn on the Cob: Grilled or boiled corn on the cob with butter and salt.
- Refried Beans: A classic Mexican side dish.
- Guacamole and Chips: For a festive appetizer.
Storage and Reheating: Make the Most of Your Leftovers
Storing Leftovers
Store leftover Creamy Steak Queso Rice in an airtight container in the refrigerator for up to 3-4 days.Reheating Instructions
Reheat the Creamy Steak Queso Rice in the microwave or on the stovetop. If reheating in the microwave, add a splash of milk or broth to prevent the rice from drying out. If reheating on the stovetop, heat over low heat, stirring occasionally, until heated through.Conclusion: Your Ticket to Flavor Town
There you have it! Creamy Steak Queso Rice – a flavor explosion that’s sure to become a family favorite. With its tender steak, luscious queso, and fluffy rice, it’s the perfect comfort food for any occasion. Give it a try, experiment with your favorite toppings, and let me know how it turns out! Happy cooking, my friend! Also, make sure to check out Steak & Queso Rice for another delicious variation on this classic.What are the best cuts of steak to use for this recipe?
The recipe recommends using a tender cut of steak like sirloin, flank steak, or beef tenderloin. Skirt steak or well-trimmed beef tips can also be used as more affordable options.
How do I prevent the rice from becoming sticky?
Rinsing the rice under cold water before cooking removes excess starch, which helps prevent sticky rice. Also, avoid lifting the lid while the rice is simmering.
Can I make the Creamy Steak Queso Rice ahead of time?
Yes, you can save time by prepping ingredients in advance. The steak can be cut and seasoned, the rice can be cooked, and the queso can be made ahead of time and reheated.
What are some toppings I can add to the dish?
The recipe suggests fresh cilantro, sour cream or Greek yogurt, green onions, avocado, and lime wedges as optional toppings.
Creamy Steak Queso Rice Ultimate
Indulge in a restaurant-worthy meal at home with this Creamy Steak Queso Rice. Tender steak is combined with a rich, cheesy queso sauce and served over fluffy rice for a comforting and flavorful dish that’s sure to satisfy.
Equipment
- Large skillet
- Medium saucepan
- fine mesh sieve
- Medium saucepan or double boiler
- Whisk
- Spatula
- Fork
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 pound beef sirloin, flank steak, or beef tenderloin, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ medium onion, chopped
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 16 ounces Velveeta cheese, cubed
- 4 ounces Monterey Jack cheese, shredded
- ¼ cup milk, or more to reach desired consistency
- 1 jalapeño, finely chopped optional
- 1 ½ cups uncooked long-grain rice Jasmine or Basmati
- 3 cups chicken broth
- 2 tablespoons butter
- ½ teaspoon salt, or to taste
- Fresh cilantro, chopped for garnish
- Sour cream or Greek yogurt for garnish
- Green onions, sliced for garnish
- Avocado, diced for garnish
- Lime wedges for garnish
Instructions
- Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff and Rest: Remove from heat and let the rice stand, covered, for 5-10 minutes. Fluff with a fork before serving.
- Prep the Steak: Pat the steak pieces dry with paper towels. Toss the steak with chili powder, cumin, smoked paprika, salt, and pepper.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak in a single layer (don’t overcrowd the pan – sear in batches if necessary). Sear for 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Sauté Aromatics: Remove the steak from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Melt the Cheese: In a medium saucepan or a double boiler, combine the Velveeta cheese, Monterey Jack cheese, and diced tomatoes and green chilies.
- Add Milk for Creaminess: Heat over low heat, stirring constantly, until the cheese is melted and smooth. If the queso is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Spice it Up (Optional): If you like a little heat, stir in the chopped jalapeño.
- Combine Everything: Gently stir the seared steak into the creamy queso.
- Serve: Spoon the rice into bowls and top with the steak and queso mixture.
- Garnish: Garnish with your favorite toppings, such as fresh cilantro, sour cream, green onions, avocado, and a squeeze of lime juice.
- Enjoy! Dig in and savor every bite!
Notes
For best results, use a tender cut of steak like sirloin or flank steak. Rinsing the rice prevents stickiness. Customize the queso with your favorite toppings like bell peppers or black beans. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or on the stovetop. Add a splash of milk or broth when reheating to prevent the rice from drying out.
