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Creamy Queso Rice with Steak Strips

Creamy queso rice with steak is a Tex-Mex skillet-style bowl where long-grain rice gets coated in a smooth, golden Velveeta queso and topped with quick-seared steak strips. Finished with pico de gallo and jalapeños, it delivers a hearty cheesy rice bowl texture with visible grill-like browning on the steak.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

steak strips
  • 1 lb sirloin steak Slice into thin strips.
  • 1 cumin Use for seasoning.
  • 1 tsp chili powder Use for seasoning.
  • 1 olive oil For searing steak.
  • 1 salt To taste.
  • 1 black pepper To taste.
queso coating
  • 2 tbsp butter For queso base.
  • 2 cloves garlic Minced.
  • 1 cup whole milk For a gentle simmer.
  • 8 oz Velveeta or processed cheese Cubed.
  • 0.5 cup Rotel tomatoes with green chiles For added flavor and texture.
queso rice bowl
  • 2 cup long-grain white rice Cooked.
  • 1 pico de gallo For topping.
  • 1 cilantro For topping.
  • 1 jalapeños For topping.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and sear the steak
  1. Season the steak strips with cumin, chili powder, salt, and black pepper.
  2. Heat olive oil in a cast iron skillet over high heat, then sear the steak strips for 2–3 minutes until browned and cooked to your desired doneness; set aside.
Make the queso
  1. Melt butter in a saucepan over medium heat, add minced garlic, and cook for 1 minute, until fragrant.
  2. Add whole milk and bring it to a gentle simmer, then keep the heat at a steady low simmer.
  3. Add cubed Velveeta and Rotel and stir constantly until the cheese is fully melted and the queso is smooth.
Assemble the bowls
  1. Toss the cooked rice with the queso sauce until evenly coated and creamy, with glossy queso clinging to the grains.
  2. Divide queso rice into bowls and top with seared steak strips, pico de gallo, cilantro, and jalapeños.

Notes

Pro tip: for the creamiest coat, use hot cooked rice so the queso clings instead of tightening up. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of milk to loosen. Freezing is not recommended because the processed-cheese texture can break after thawing. Dietary swap: use low-fat processed cheese and skim or low-fat milk for a lighter queso.