Steak Queso Rice Bowl Recipe

Introduction

This Steak Queso Rice Bowl is a satisfying and flavorful meal perfect for any day of the week. Tender seasoned flank steak meets creamy queso cheese, served over a bed of rice mixed with beans, corn, and fresh tomatoes. It’s easy to prepare and sure to become a family favorite.

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. Cook for 5-7 minutes, 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.
3. Step 3: In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to blend the flavors.
4. Step 4: To assemble, divide the rice mixture into serving bowls. Top each bowl with the cooked steak, a generous drizzle of warm queso cheese sauce, and diced avocado.
5. Step 5: Garnish with chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
• Swap flank steak for chicken or skirt steak as preferred.
• Use homemade queso or your favorite store-bought version to save time.
• Add a handful of chopped onions or bell peppers when cooking the steak for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep the rice moist. Add fresh avocado and cilantro after reheating for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use brown rice or any preferred variety, though cooking times and texture may vary.

Is this dish gluten-free?

This recipe is naturally gluten-free, but double-check that your queso cheese sauce and other ingredients do not contain gluten if you have dietary restrictions.

Steak Queso Rice Bowl Recipe

Print Recipe

★★★★★

5 from 56 reviews

This Steak Queso Rice Bowl is a flavorful and hearty meal combining tender, spiced flank steak with creamy queso cheese sauce over a bed of rice, black beans, corn, and fresh vegetables. Topped with avocado, cilantro, and lime wedges, it offers a perfect balance of savory, creamy, and fresh flavors, making it ideal for an easy weeknight dinner or casual gathering.

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

Ingredients

Scale 1x2x3x

Protein 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

Base and Beans

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

Toppings and Garnish

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

Instructions

1. Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced flank steak and season it with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until the steak is nicely browned and cooked to your preferred doneness. Remove the steak 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 smooth and heated through.
3. Prepare the Rice Mixture: In a large mixing bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Stir the ingredients well to evenly distribute the flavors and create a cohesive base.
4. Assemble the Bowls: Divide the rice mixture evenly among serving bowls. Top each bowl with the cooked flank steak strips, then drizzle warm queso cheese sauce generously over the top. Add diced avocado on each bowl for a creamy texture.
5. Garnish and Serve: Sprinkle chopped fresh cilantro over the bowls and serve with lime wedges on the side to squeeze over, adding brightness and a fresh citrus kick to the dish.

Notes

• For extra flavor, marinate the flank steak in the spices and olive oil for 30 minutes before cooking.
• You can substitute white rice with brown rice or cauliflower rice for a healthier option.
• If queso cheese sauce is not available, melted Monterey Jack or cheddar cheese with a bit of milk can be used as a substitute.
• Adjust the spice levels by increasing or decreasing chili powder according to your preference.
• For added crunch, consider topping with crushed tortilla chips or sliced jalapeños.

Keywords: Steak Queso Rice Bowl, flank steak recipe, queso cheese sauce, Mexican rice bowl, quick dinner, easy steak bowl