Description
Imagine a burrito bowl walked into a steakhouse, dipped itself in molten cheese, and decided to stay for dinner. That’s the vibe here. The Steak Queso Rice Bowl is the ultimate mash-up of smoky grilled steak, fluffy seasoned rice, sautéed peppers, black beans, and — the star of the show — a creamy, dreamy queso sauce that gets poured on like you’re not counting calories today. It’s part Tex-Mex, part comfort food, and 100% something you’ll crave on the regular. Whether you’re meal-prepping like a boss or just want something satisfying and not totally takeout, this bowl’s got you.
Ingredients
For the Steak:
1 lb flank or skirt steak
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
Juice of 1 lime
For the Rice:
1 cup long grain white rice
2 cups chicken or veggie broth
1 tbsp lime juice
2 tbsp chopped cilantro (optional)
Pinch of salt
For the Veggies & Beans:
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 can black beans, drained and rinsed
Salt, pepper, and a sprinkle of cumin
For the Queso:
1 tbsp butter
1 tbsp flour
1 cup milk (whole milk = creamy dream)
1 ½ cups shredded sharp cheddar or Mexican blend cheese
1 small can diced green chiles (optional, but delish)
Pinch of salt and pepper
For Topping:
Sliced avocado or guac
Fresh salsa or pico de gallo
Sour cream or Greek yogurt
Cilantro, lime wedges, jalapeños — do you
Instructions
Step 1: Marinate the Steak
In a bowl or zip-top bag, mix olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add steak and coat well. Let it marinate at least 30 minutes, up to overnight. The longer, the better the flavor.
Step 2: Cook the Rice
Rinse rice, then cook with broth and a pinch of salt. Once done, fluff with a fork and stir in lime juice and cilantro if using. Keep warm.
Step 3: Sear That Steak
Heat a grill pan or cast iron skillet over medium-high. Cook steak 3–4 minutes per side (for medium-rare), then let it rest 5 minutes before slicing thin against the grain. Perfection.
Step 4: Sauté the Veggies
In the same pan (less dishes = win), heat olive oil and toss in the bell peppers and onion. Season with salt, pepper, and cumin. Cook until softened and slightly charred, 6–8 minutes. Warm black beans separately or toss them into the skillet at the end.
Step 5: Make That Queso
In a saucepan, melt butter over medium heat. Whisk in flour to make a quick roux. Slowly whisk in the milk until smooth and thickened (3–4 minutes). Stir in shredded cheese and green chiles until melted and creamy. Season with a pinch of salt and pepper. Try not to drink it straight from the pot.
Step 6: Assemble and Devour
Scoop rice into bowls, top with a pile of sautéed veggies and beans, add sliced steak, then drown it in queso (no judgment). Finish with your fave toppings like avocado, salsa, sour cream, or jalapeños. Hit it with lime juice if you’re feeling fancy.
Notes
Serve with tortilla chips for scooping or crumble some on top for crunch. Pair it with a cold Mexican lager or iced hibiscus tea. This bowl is the whole meal — no side dishes required.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~640 kcal per serving
- Fat: ~25g
- Carbohydrates: ~55g
- Protein: ~38g