Description
The Steak Queso Rice Bowl is a comforting and flavorful meal combining tender, juicy steak, creamy and mildly spicy queso sauce, sautéed onions and peppers, fresh tomatoes, avocado, cilantro, all layered over fluffy rice. Ready in under 30 minutes, this one-bowl dish is perfect for quick weeknight dinners, meal prep, and customizable to suit various dietary preferences.
Ingredients
Scale
Steak
- 1 lb flank or skirt steak
- Salt, to taste
- Black pepper, to taste
- 1 tsp garlic powder
- 1 tsp ground cumin
Queso Sauce
- 1 cup shredded cheese (Monterey Jack, cheddar, or blend)
- 1/4 cup milk or cream
- 1 small jalapeño, diced (optional for spice)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
Rice
- 2 cups cooked white or brown rice (preferably cooked in broth)
- Pinch of cumin or chili powder (optional)
Vegetables and Toppings
- 1 cup diced fresh tomatoes
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
Additional Seasonings
- 1 tbsp olive oil or cooking oil for sautéing
- Salt and pepper to taste
Instructions
- Prepare the Steak: Generously season the steak on both sides with salt, pepper, garlic powder, and ground cumin. Heat a skillet over medium-high heat and cook the steak for 3-4 minutes per side, or until it reaches your preferred doneness. Remove from heat and let the steak rest for 5-10 minutes to lock in the juices. Then slice thinly against the grain for tenderness.
- Cook the Rice: Prepare the rice according to package instructions. For added flavor, cook the rice in broth instead of water and stir in a pinch of cumin or chili powder once cooked.
- Sauté Onions and Peppers: Using the same skillet, add a tablespoon of oil and sauté the sliced onions and bell peppers over medium heat until they soften and begin to caramelize, about 5-7 minutes. Season lightly with salt and pepper.
- Make the Queso Sauce: In a small saucepan, melt the shredded cheese slowly with milk or cream over low heat. Add diced jalapeños (if using), garlic powder, and smoked paprika. Stir frequently until the sauce is smooth, creamy, and heated through.
- Assemble the Bowl: Layer cooked rice at the bottom of each bowl. Top with sautéed onions and peppers, thin slices of steak, and dollops of queso sauce. Finish with fresh diced tomatoes, sliced avocado, and sprinkle with chopped cilantro.
Notes
- Rest the steak for 5-10 minutes after cooking for juicier meat.
- Use fresh tomatoes and cilantro for brightness and freshness.
- Prepare the queso sauce ahead of time to save prep time.
- Always slice steak against the grain to ensure tenderness.
- Layer ingredients thoughtfully to achieve a balance of flavors in each bite.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: steak queso rice bowl, quesadilla bowl, Mexican bowl, quick dinner, weeknight meal, one-bowl meal, creamy queso, steak recipe
