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Creamy Queso Rice with Steak Strips

Creamy queso rice with steak strips is a Tex-Mex skillet dinner bowl with tender rice coated in a smooth Velveeta queso sauce, then topped with seared sirloin. Finished with pico de gallo and jalapeños for a bright, spicy contrast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 lb sirloin steak Sliced into thin strips.
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 Salt and black pepper To taste.
Rice base
  • 2 cup long-grain white rice Cooked.
Queso
  • 2 tbsp butter
  • 2 garlic cloves Minced.
  • 1 cup whole milk
  • 8 oz Velveeta or processed cheese Cubed.
  • 0.5 cup Rotel tomatoes with green chiles
Serving toppings
  • 0.25 Pico de gallo
  • 0.25 cilantro
  • 0.25 jalapeños

Equipment

  • 1 cast iron skillet
  • 1 saucepan

Method
 

Season and sear the steak
  1. Season the steak strips with cumin, chili powder, salt, and black pepper until evenly coated. Visual cue: spices should cling to the surface of the meat.
  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. Visual cue: you should see grill-like browning and sear marks.
Make the queso
  1. Melt butter in a saucepan over medium heat, then add minced garlic and cook for 1 minute. Visual cue: the garlic should smell fragrant without turning dark.
  2. Add whole milk and bring it to a gentle simmer over medium heat. Visual cue: small bubbles should form around the edges, not a rolling boil.
  3. Add cubed Velveeta and Rotel, stirring constantly until fully melted and smooth. Visual cue: the sauce should look glossy and uniform with no cheese lumps.
Assemble the bowls
  1. Toss the cooked long-grain white rice with the queso sauce until evenly coated and creamy. Visual cue: the rice should take on a golden, cheesy sheen.
  2. Divide queso rice into bowls and top with the seared steak strips, pico de gallo, cilantro, and jalapeños. Visual cue: steak should sit on top and the toppings should look fresh and bright.

Notes

Pro tip: keep the queso at a gentle simmer and stir constantly so the Velveeta melts smooth and stays creamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of milk if needed. Freezing isn’t recommended because the dairy can separate during thawing. For a lighter option, swap whole milk for evaporated skim milk and use reduced-fat processed cheese.