Steak Queso Rice Bowl Recipe

Introduction

This Steak Queso Rice Bowl is a hearty and flavorful meal that combines tender seasoned flank steak with creamy queso, fresh vegetables, and fluffy white rice. It’s perfect for a satisfying weeknight dinner or meal prep that feels special yet easy to make.

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: In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
2. Step 2: Cook the steak for 5-7 minutes, or until browned and cooked to your desired doneness. Remove from heat and set aside.
3. Step 3: In a separate pot, warm the queso cheese sauce over low heat until smooth and heated through.
4. Step 4: In a large bowl, combine cooked white rice, black beans, corn, and diced tomatoes. Stir well to mix evenly.
5. Step 5: To assemble, divide the rice mixture among serving bowls. Top each serving with the cooked steak strips, a generous drizzle of warm queso sauce, and diced avocado.
6. Step 6: Garnish with chopped cilantro and serve with lime wedges for squeezing over the top.

Tips & Variations

• For extra smoky flavor, try adding a pinch of smoked paprika to the steak seasoning.
• You can substitute flank steak with skirt steak or sirloin if preferred.
• Use homemade queso or a good-quality store-bought cheese sauce for the best flavor.
• Add a spoonful of sour cream or a sprinkle of shredded cheese for more creaminess.
• Swap black beans for pinto beans or add chopped jalapeños for extra heat.

Storage

Store any leftover rice bowls in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate if possible to prevent browning. Reheat gently in the microwave or on the stovetop until warmed through, then add fresh avocado and cilantro before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes. Brown rice, jasmine rice, or long-grain rice all work well. Just adjust cooking times and liquid ratios as needed.

Is this recipe freezer friendly?

It’s best to avoid freezing this dish because the avocado and queso sauce may change texture. However, you can freeze the cooked steak separately if desired.

Steak Queso Rice Bowl Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

A flavorful and hearty Steak Queso Rice Bowl featuring tender flank steak seasoned with a smoky spice blend, served over a bed of white rice mixed with black beans, corn, and diced tomatoes, all topped with creamy queso cheese sauce, fresh avocado, cilantro, and lime wedges for a vibrant finish.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main 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. Prepare the Steak: In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
2. Warm the Queso Sauce: In a separate pot, gently warm the queso cheese sauce over low heat, stirring occasionally until it is smooth and heated through. Keep warm until serving.
3. Mix the Rice Bowl Base: In a large bowl, combine cooked white rice, black beans, corn, and diced tomatoes. Stir well to distribute all ingredients evenly.
4. Assemble the Bowls: Divide the rice mixture evenly among serving bowls. Top each with the cooked steak strips, then drizzle generously with warm queso cheese sauce.
5. Add Fresh Toppings: Add diced avocado on top of each bowl, garnish with chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the dish to add brightness.

Notes

• For more flavor, marinate the flank steak in the seasoning blend and olive oil for 30 minutes before cooking.
• Use fresh corn if in season for best taste, alternatively frozen or canned corn works well.
• Queso cheese sauce can be store-bought or homemade depending on preference.
• Adjust seasoning levels according to your heat and spice tolerance.
• Serve immediately to enjoy the queso warm and melty.

Keywords: steak bowl, queso rice bowl, flank steak recipe, Mexican rice bowl, queso sauce, quick dinner, rice and steak