Why Make This Recipe
Steak Queso Rice Bowl is a delicious and satisfying dish that combines tender steak, creamy queso, and hearty ingredients for a complete meal. It’s perfect for weeknight dinners or casual gatherings. The combination of flavors and textures makes this bowl exciting and filling, and it’s easy to customize to your taste. If you love tacos or burritos, this bowl is a must-try!
How to Make Steak Queso Rice Bowl
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
Directions
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 about 5-7 minutes, or until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
In a separate pot, warm the queso cheese sauce over low heat until smooth.
In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to combine.
To assemble, divide the rice mixture among serving bowls. Top each bowl with the cooked steak, a generous drizzle of warm queso cheese sauce, and diced avocado.
Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.
How to Serve Steak Queso Rice Bowl
Serve the Steak Queso Rice Bowl warm in individual bowls. It’s great for family dinners or as a fun meal for friends. Each person can customize their bowl with extra toppings like more cilantro or a squeeze of lime. This makes it perfect for sharing and enjoying together!
How to Store Steak Queso Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the steak and queso separate from the rice and other ingredients to maintain the texture. Leftovers can be enjoyed within 3 days. Reheat in the microwave until warmed through.
Tips to Make Steak Queso Rice Bowl
- For added flavor, marinate the flank steak in spices for a few hours before cooking.
- Use fresh lime juice to brighten the bowl.
- Experiment with different beans, like pinto or kidney beans, for variety.
- Add some jalapeños for a spicy kick!
Variation
You can easily make this recipe vegetarian by substituting the flank steak with grilled vegetables like bell peppers and zucchini or using a meat alternative. You can also switch out the queso cheese for a vegan cheese sauce to cater to dairy-free diets.
FAQs
1. Can I use other types of meat?
Yes! You can use chicken, shrimp, or ground beef instead of flank steak, just adjust the cooking time accordingly.
2. Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free, but always check the labels to ensure no hidden gluten is present.
3. Can I make this ahead of time?
Yes, you can prepare the individual components (like the rice and steak) ahead of time and assemble them when you’re ready to serve. Just warm everything up before serving.
Steak Queso Rice Bowl
Ingredients
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
- to taste Salt and pepper
- 1 cup queso cheese sauce warmed before serving
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 each avocado, diced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
Cooking 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 about 5-7 minutes, or until the steak is browned and cooked to your desired doneness.
- Remove from heat and set aside.
Preparing the Queso
- In a separate pot, warm the queso cheese sauce over low heat until smooth.
Combining Ingredients
- In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to combine.
Assembling the Bowl
- Divide the rice mixture among serving bowls.
- Top each bowl with the cooked steak, a generous drizzle of warm queso cheese sauce, and diced avocado.
- Garnish with chopped cilantro and serve with lime wedges on the side.