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Steak Queso Rice Bowl: Mouthwatering Recipe to Try Today!

A delicious and hearty Steak Queso Rice Bowl featuring tender flank steak, creamy queso cheese, and a variety of fresh toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

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

Method
 

  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 about 5-7 minutes, or until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.
  2. In a separate pot, warm the queso cheese sauce over low heat until smooth.
  3. In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix well to combine.
  4. 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.
  5. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the top.

Notes

  • For a spicier kick, add diced jalapeños or a splash of hot sauce to the rice mixture.
  • Substitute the flank steak with grilled chicken or shrimp for a different protein option.