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Creamy Queso Rice with Steak Strips

Creamy queso rice topped with juicy steak strips in one skillet. Tender seared beef meets a melty Monterey Jack and cheddar rice sauce with smoky paprika and green chiles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 lb flank or sirloin steak
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
For the Queso Rice
  • 1 tbsp butter
  • 0.5 small white onion
  • 2 cloves garlic
  • 1.5 cup long-grain white rice, cooked
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup whole milk
  • 0.25 cup diced green chiles canned or fresh roasted
  • 0.25 tsp smoked paprika
  • Salt and pepper to taste
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the steak
  1. Toss the steak strips with chili powder, cumin, salt, and black pepper until evenly coated. Aim for a consistent layer of seasoning on every piece.
  2. Heat the vegetable oil in a large skillet over high heat until shimmering. Sear the steak strips in a single layer for 2–3 minutes per side until deeply browned but still juicy inside, then remove and set aside.
Make the queso rice
  1. Reduce heat to medium and melt the butter in the same skillet. Sauté the diced onion for 3 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Stir constantly so the garlic doesn’t brown.
  3. Stir in the cooked long-grain white rice, whole milk, and smoked paprika. Cook and stir until the rice is hot and the mixture looks evenly combined.
  4. Add the shredded Monterey Jack cheese and shredded sharp cheddar cheese in handfuls, stirring until fully melted and creamy. Keep stirring until no cheese clumps remain.
  5. Fold in the diced green chiles. Season with salt and pepper to taste.
Combine and garnish
  1. Return the steak strips to the skillet, nestling them into the queso rice or arranging on top. Warm through for 1–2 minutes so the beef heats up without drying out.
  2. Garnish with fresh cilantro and serve with lime wedges. Add a squeeze of lime right before eating.

Notes

Pro tip: Slice the steak against the grain for maximum tenderness, and use freshly shredded cheese for the smoothest melt. Refrigerate in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk to restore creaminess. Freezing isn’t recommended because the rice sauce can break. If you want a lighter option, use reduced-fat cheese and whole-milk blend or evaporated skim milk to reduce calories while keeping the queso texture.