Description
This cheesy steak queso rice bowl is a quick, hearty, and customizable dinner featuring juicy steak strips, creamy homemade queso sauce, fluffy rice, and colorful toppings. Perfect for busy weeknights or casual gatherings, it brings Tex-Mex comfort to your table in under 40 minutes.
Ingredients
- 1 lb sirloin or flank steak, thinly sliced (ribeye also works)
- 2 tsp olive oil (or avocado oil)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (or chili powder)
- 1/2 tsp garlic powder
- 1 1/4 cups whole milk (or 2% or unsweetened oat milk)
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour (or gluten-free blend)
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- 2 cups shredded sharp cheddar cheese (or Monterey Jack)
- 1/2 cup shredded pepper jack cheese
- 1 small can (4oz) diced green chiles, drained
- Pinch of salt, to taste
- 2 cups cooked white or brown rice (jasmine recommended)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium tomato, diced
- 1/2 small red onion, diced
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- Lime wedges, for serving
- Pickled jalapeños (optional)
- Extra shredded cheese, for garnish
Instructions
- Pat steak dry with paper towels and slice thinly against the grain.
- In a bowl, toss steak with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Let sit for 5-10 minutes.
- If not using leftover rice, cook rice according to package instructions. Fluff and set aside.
- In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes until bubbling but not browned.
- Gradually whisk in milk, whisking non-stop to prevent lumps. Bring to a gentle simmer (2-3 minutes).
- Stir in onion powder, cumin, a pinch of salt, and drained green chiles. Reduce heat to low.
- Add shredded cheddar and pepper jack cheese a handful at a time, stirring until fully melted and sauce is silky. Add more milk if too thick.
- Heat a large skillet over medium-high until very hot. Add marinated steak strips in a single layer. Sear 1-2 minutes per side until browned and just cooked through. Transfer steak to a plate and let rest.
- Spoon a bed of rice into each bowl (about 1/2 cup per serving). Arrange steak slices over rice and drizzle generously with queso sauce.
- Top with black beans, corn, tomato, red onion, avocado, cilantro, and any other desired toppings.
- Finish with a squeeze of lime and extra cheese or jalapeños if desired.
- Serve immediately while steak is hot and queso is gooey.
Notes
For best results, slice steak thinly against the grain and cook quickly over high heat. Let steak rest before slicing to retain juices. Whisk queso constantly and add cheese gradually for a smooth sauce. Keep steak, rice, and queso separate for meal prep. Customize toppings to taste and use gluten-free or dairy-free swaps as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 560
- Sugar: 4
- Sodium: 950
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 38
- Fiber: 6
- Protein: 33
Keywords: steak queso rice bowl, cheesy steak bowl, Tex-Mex rice bowl, easy steak dinner, homemade queso, weeknight dinner, customizable rice bowl, family dinner, comfort food, gluten-free option