Description
This hearty, cheesy steak queso rice bowl comes together in just 30 minutes, combining juicy marinated steak, creamy homemade queso, fluffy rice, and customizable toppings for a comforting Tex-Mex inspired dinner the whole family will love.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 2 tbsp olive oil
- 2 cloves fresh garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 tbsp lime juice
- 3 cups cooked white or brown rice
- 1/4 cup chicken or vegetable broth
- Fresh cilantro, chopped (optional, for garnish)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup evaporated milk (or regular milk)
- 1 tbsp cornstarch
- 2 tbsp pickled jalapeños, finely chopped (optional)
- Salt, to taste
- Sliced avocado or guacamole (for topping)
- Chopped tomatoes or salsa (for topping)
- Crispy tortilla strips or crushed chips (for topping)
- Chopped green onions (for topping)
- Fresh lime wedges (for topping)
- Sour cream (for topping)
- Extra cilantro (for topping)
Instructions
- In a mixing bowl, combine olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper. Add sliced steak and toss to coat. Squeeze in lime juice and let marinate for at least 10-15 minutes.
- If using leftover rice, add cooked rice to a saucepan with broth. Heat over medium, stirring gently, until hot and steamy. Sprinkle with chopped cilantro if desired. If cooking fresh rice, prepare according to package instructions.
- In a medium saucepan, whisk evaporated milk with cornstarch until smooth. Heat over medium-low, stirring constantly, until just steaming (do not boil). Add cheddar and Monterey Jack cheeses a handful at a time, stirring until melted and creamy. Stir in pickled jalapeños if using, and season with salt. If queso thickens too much, whisk in a splash of milk.
- Heat a large skillet or grill pan over medium-high until very hot. Add steak in batches if needed and sear for 2-3 minutes per side, until golden brown and just cooked through. Rest steak for 2-3 minutes, then slice or chop into bite-sized pieces.
- To assemble, add a generous scoop of rice to each bowl. Top with steak, drizzle with warm queso sauce, and add desired toppings such as avocado, tomatoes, tortilla strips, green onion, cilantro, lime wedges, and sour cream.
Notes
For best results, marinate steak for at least 10 minutes. Don’t overcrowd the pan when searing steak. Queso thickens as it cools—add a splash of milk to loosen if needed. Customize toppings to your taste. For meal prep, store components separately and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 650
- Sugar: 5
- Sodium: 950
- Fat: 30
- Saturated Fat: 13
- Carbohydrates: 55
- Fiber: 3
- Protein: 34
Keywords: steak queso rice bowl, easy dinner, Tex-Mex, 30 minute meal, steak bowl, queso recipe, rice bowl, family dinner, gluten-free, customizable