A delicious and hearty Steak Queso Rice Bowl recipe that combines tender flank steak, creamy queso, and fresh toppings for a satisfying meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet and Saucepan
Cuisine:Mexican-American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice
1 pound flank steak, sliced thin
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic 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
In a large skillet, heat olive oil over medium-high heat. Season the sliced flank steak with chili powder, cumin, garlic powder, salt, and pepper. Add the steak to the skillet and cook for about 3-4 minutes until browned and cooked to your desired doneness. Remove from heat and set aside.
In a separate saucepan, heat the queso cheese sauce over low heat until warm, stirring occasionally. If using a store-bought queso, follow the package instructions for heating.
In serving bowls, layer the cooked white rice as the base. Top with the cooked steak, black beans, corn, and diced tomatoes.
Drizzle the warm queso cheese sauce over the top of each bowl. Add diced avocado and sprinkle with chopped cilantro.
Serve with lime wedges on the side for squeezing over the bowls before eating.
Notes
For a spicier kick, add jalapeños or a dash of hot sauce to the bowls.
Substitute the flank steak with grilled chicken or shrimp for a different protein option.