Name: Steak Queso Rice Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups cooked white rice; 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; 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

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Introduction

This Steak Queso Rice Bowl is a flavorful and satisfying meal that combines tender seasoned flank steak with creamy queso sauce and fresh vegetables. It’s easy to prepare, making it perfect for a quick weeknight dinner or a casual gathering with friends.

A white bowl with an inner blue and white striped pattern holds a layered dish consisting of bright yellow-orange rice at the base, topped with sliced pieces of medium-rare steak arranged in a circle. Over the steak, there is a thick layer of creamy white sauce drizzled generously, accented by drops of reddish-orange sauce. The dish is garnished with fresh green parsley scattered on top. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large skillet, heat the 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 preferred doneness. Remove from heat and set aside.
Step 2: In a small pot, warm the queso cheese sauce over low heat, stirring occasionally until smooth and heated through.
Step 3: In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to evenly distribute the ingredients.
Step 4: To assemble the bowls, divide the rice mixture among serving bowls. Top each with the cooked steak and a generous drizzle of warm queso cheese sauce.
Step 5: Add diced avocado on top, garnish with chopped cilantro, and serve lime wedges on the side for squeezing over the bowl.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the steak seasoning.
Swap flank steak for skirt steak or sirloin if preferred.
Use brown rice for a nuttier flavor and added fiber.
Add shredded lettuce or sautéed peppers for extra crunch and color.
Make your own queso sauce with melted cheese, milk, and spices if you want to customize the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, adding a splash of water to keep the rice moist. Avocado is best added fresh upon serving to avoid browning.

How to Serve

A white bowl with yellow rice at the bottom layer, topped with evenly sliced medium-rare steak arranged in a circle on top of the rice. Over the steak, there is a creamy white sauce with green herbs mixed in, drizzled generously across the center, and small spots of a red-orange sauce placed on top. Fresh green herbs are sprinkled over the sauces for garnish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or sirloin are great substitutes and will work well with this recipe.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your queso cheese sauce and seasonings do not contain gluten.