Steak Queso Rice Bowl Recipe

Introduction

This Steak Queso Rice Bowl is a delicious and satisfying meal perfect for lunch or dinner. Packed with flavorful seasoned steak, creamy queso cheese, and fresh toppings, it’s an easy way to enjoy a hearty, Tex-Mex inspired dish at home.

Ingredients

• 2 cups cooked white rice
• 1 pound flank steak, sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup queso cheese sauce
• 1 cup black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup diced tomatoes
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced flank steak, then season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes or until the steak is browned and cooked to your liking. Remove from heat and set aside.
2. Step 2: Warm the queso cheese sauce in a separate pot over low heat until smooth and heated through.
3. Step 3: In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to combine all ingredients.
4. Step 4: Divide the rice mixture evenly among serving bowls. Top each bowl with the cooked steak strips, then drizzle generously with warm queso cheese sauce.
5. Step 5: Add diced avocado on top and garnish with chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the bowls before eating.

Tips & Variations

• Use skirt or sirloin steak as an alternative to flank steak for varied flavor and tenderness.
• Add a dollop of sour cream or a sprinkle of shredded cheese for extra creaminess.
• For a vegetarian version, replace steak with sautéed mushrooms or grilled tofu.
• Use homemade queso cheese sauce or your favorite store-bought brand for convenience.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice mixture and steak gently in a skillet or microwave, and warm the queso sauce before assembling the bowl again to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute white rice with brown rice, cilantro lime rice, or even cauliflower rice for a lower-carb option.

How do I know when the steak is cooked properly?

Cook steak strips until browned and no longer pink inside, about 5-7 minutes, depending on thickness. You can cook longer for well-done or less for medium-rare to medium doneness.

Steak Queso Rice Bowl Recipe

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★★★★★

4.8 from 127 reviews

A flavorful and hearty Steak Queso Rice Bowl featuring tender seasoned flank steak, creamy queso cheese sauce, and a colorful mix of black beans, corn, and diced tomatoes, all served over fluffy white rice and topped with fresh avocado and cilantro for a satisfying meal.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 1 pound flank steak, sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Rice Bowl Mix

• 2 cups cooked white rice
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup diced tomatoes

Cheese and Garnishes

• 1 cup queso cheese sauce
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Prepare the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season it evenly with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook the steak strips for about 5 to 7 minutes, stirring occasionally, until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
2. Warm the Queso Sauce: In a separate pot, gently warm the queso cheese sauce over low heat, stirring occasionally until smooth and heated through. Keep warm for assembly.
3. Combine the Rice Bowl Mix: In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Stir well to ensure ingredients are evenly distributed.
4. Assemble the Bowls: Divide the rice mixture evenly among serving bowls. Top each bowl with the cooked steak strips, then drizzle generously with the warm queso cheese sauce. Add diced avocado on top for creaminess.
5. Garnish and Serve: Sprinkle chopped fresh cilantro over each bowl for freshness. Serve the bowls with lime wedges on the side to squeeze over the top for a bright, zesty finish.

Notes

• Flank steak can be substituted with skirt steak or sirloin if preferred.
• For added heat, sprinkle some crushed red pepper flakes or jalapeños on top.
• To make this dish dairy-free, substitute queso cheese sauce with a plant-based cheese alternative or omit it entirely.
• Use freshly cooked rice for best texture, but leftover rice can also be used and reheated.
• Black beans, corn, and tomatoes can be fresh or canned; just ensure beans are drained and rinsed properly.

Keywords: steak queso rice bowl, Tex-Mex rice bowl, flank steak recipe, queso cheese sauce, easy steak recipe, rice bowl with beans and corn