Description
Indulge in a delicious Tex-Mex-inspired meal with this flavorful Steak & Queso Rice bowl. Tender slices of seasoned steak mingle with creamy queso blanco over a bed of rice, creating a satisfying and easy-to-make dish that is perfect for a quick weeknight dinner.
Ingredients
For the Steak:
1 pound flank or skirt steak (sliced thin), 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, salt and black pepper to taste
For the Bowl:
2 cups cooked white or Mexican-style rice, 1/2 cup queso blanco or nacho cheese sauce (store-bought or homemade), 1/4 cup diced tomatoes, 1/4 cup diced red onion, 1/4 cup chopped cilantro (optional), lime wedges for serving
Instructions
- Prepare the Steak: In a bowl, toss the sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook the Steak: Heat a skillet over medium-high heat and cook the steak slices for 2–3 minutes per side, or until browned and cooked to your desired doneness. Remove from heat and let rest.
- Warm the Queso Sauce: Warm the queso sauce in a saucepan or microwave until smooth and pourable.
- Assemble the Bowls: Place a portion of warm rice in each serving bowl. Top with steak slices, a generous drizzle of queso, and a sprinkle of diced tomatoes and red onion. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
- For extra flavor, marinate the steak in the spices and oil for 30 minutes before cooking.
- Add sautéed bell peppers, black beans, or corn for a heartier bowl.
- Queso can be homemade or store-bought—use what you love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
