Go Back

Creamy Queso Rice with Steak Strips

Creamy queso rice with steak is a skillet dinner bowl where long-grain rice gets coated in smooth Velveeta queso, then topped with seared steak strips and fresh pico de gallo. Expect a creamy golden texture with quick browning on the steak and a drizzle-ready queso finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1 lb sirloin steak Sliced into thin strips.
  • 0.25 tsp cumin Use 1 tsp total to season the steak; listed separately to match instructions.
  • 0.25 tsp chili powder Use 1 tsp total to season the steak; listed separately to match instructions.
seasoning
  • salt and black pepper to taste Season steak strips.
rice and oil
  • 2 cup long-grain white rice, cooked
  • 1 tbsp olive oil
queso
  • 2 tbsp butter
  • 2 clove garlic cloves, minced
  • 1 cup whole milk
  • 8 oz Velveeta or processed cheese, cubed
  • 0.5 cup Rotel tomatoes with green chiles
serving toppings
  • pico de gallo
  • cilantro
  • jalapeños
spices (for steak seasoning totals)
  • 0.75 tsp cumin Adds to 1 tsp total with the cumin amount listed above.
  • 0.75 tsp chili powder Adds to 1 tsp total with the chili powder amount listed above.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the steak
  1. Season the steak strips with cumin, chili powder, salt, and pepper. Coat evenly so the seasoning stays on the meat during searing.
  2. Heat olive oil in a cast iron skillet over high heat and sear the steak strips for 2–3 minutes until browned and cooked to desired doneness, then set aside. Look for grill-mark style browning on the edges.
Make the queso
  1. Melt butter in a saucepan over medium heat, then add garlic and cook for 1 minute. Stir until fragrant without letting it brown.
  2. Add the whole milk and bring it to a gentle simmer. You should see small, steady bubbles rather than a hard boil.
  3. Add cubed Velveeta and Rotel, stirring constantly until fully melted and smooth. Keep stirring until the sauce looks glossy and no cheese chunks remain.
Assemble the bowls
  1. Toss the cooked rice with the queso sauce until evenly coated and creamy. The grains should look golden and cling to the sauce.
  2. Divide the queso rice into bowls and top with the seared steak strips, pico de gallo, cilantro, and jalapeños. Finish with toppings piled on top so the queso peeks through at the edges.

Notes

Pro tip: Keep the queso at a gentle simmer and stir constantly once the cheese goes in to prevent a grainy texture. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of milk. Freeze queso rice only if needed—texture may soften after thawing. For a lighter option, use reduced-fat processed cheese (or a reduced-fat Velveeta) for the queso while keeping the same simmering method.