Steak Cheese Rice Bowl
This Steak Cheese Rice Bowl combines warm steak and creamy queso over fluffy rice for a satisfying and customizable meal.
Ingredients
For the Base
- 1 cup rice Use white long-grain rice for classic texture.
For the Steak
- 1 lb tender steak Flank, skirt, sirloin, or tenderloin works well.
- to taste Salt and pepper Season simply or add garlic powder and smoked paprika.
- 2 tablespoons olive oil Use any neutral oil with a high smoke point.
For the Sauce
- 1 cup queso sauce Store-bought is easiest; consider reduced-fat options.
To Serve (Optional)
- Avocado Adds creaminess and healthy fat.
- Cilantro Adds freshness.
- Lime wedges Brightens the dish.
Instructions
Cooking the Rice
- Cook the rice according to the package instructions. Fluff with a fork when done and keep warm.
Preparing the Steak
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear the steak for 4–5 minutes on each side, until desired doneness. Let it rest before slicing.
- Slice the rested steak against the grain into thin strips.
Assembling the Bowl
- In a bowl, layer the cooked rice, top with sliced steak, and drizzle the queso sauce over the top.
- Garnish with optional avocado slices, cilantro, and lime wedges before serving.
Notes
Rest the steak for 5–10 minutes after cooking for juiciness. Warm queso before serving for smoother drizzling. Add lime juice before eating for a fresh finish.