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Creamy Queso Rice with Steak Strips

Creamy queso rice with steak is a Tex-Mex skillet-style dinner bowl with golden queso-coated rice, seared steak strips, and fresh pico de gallo. You’ll simmer Velveeta queso until smooth, then toss it with cooked long-grain rice for an extra creamy finish.
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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
  

Steak and seasoning
  • 1 lb sirloin steak Sliced into thin strips
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 tbsp olive oil
Cooked rice
  • 2 cup long-grain white rice cooked
Queso sauce
  • 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
  • 1 pico de gallo
  • 1 cilantro
  • 1 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.
  2. Heat the 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.
Make the queso
  1. Melt the butter in a saucepan over medium heat and cook the garlic for 1 minute.
  2. Add the whole milk and bring it to a gentle simmer.
  3. Add the cubed Velveeta and Rotel, stirring constantly until fully melted and smooth.
Assemble the bowls
  1. Toss the cooked long-grain white rice with the queso sauce until evenly coated and creamy.
  2. Divide the queso rice into bowls and top with seared steak strips, pico de gallo, cilantro, and jalapeños.

Notes

For the creamiest queso coating, keep the heat at a gentle simmer and stir constantly once the cheese goes in so it melts smooth. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove or microwave with a splash of milk to loosen. Freezing is not recommended because Velveeta queso can break when thawed. For a dairy-light swap, use a processed cheese that melts well with reduced-fat milk (texture may vary).