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Steak Queso Rice Bowl with sliced medium rare steak, yellow rice, creamy queso, salsa, cilantro, and lime wedge

Steak Queso Rice Bowl

Emily Wilson
This Steak Queso Rice Bowl is a bold and satisfying 30 minute dinner made with tender sliced flank steak, fluffy rice, black beans, sweet corn, and creamy queso cheese sauce. It is perfect for busy weeknights, family dinners, or meal prep and can be customized with fresh toppings like avocado, cilantro, and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4 bowls
Calories 580 kcal

Equipment

  • Large Skillet
  • Medium Saucepan
  • Sharp knife
  • Cutting Board
  • Mixing bowl
  • Tongs

Ingredients
  

Steak

  • 1 pound Flank steak Sliced thin against the grain
  • 1 tablespoon Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Rice Bowl Base

  • 2 cups Cooked white rice
  • 1 cup Black beans Drained and rinsed
  • 1 cup Corn Frozen or canned
  • 1 cup Diced tomatoes

Toppings

  • 1 cup Queso cheese sauce
  • 1 whole Avocado Diced
  • 0.25 cup Fresh cilantro Chopped
  • 1 whole Lime Cut into wedges

Instructions
 

  • Pat the flank steak dry with paper towels. Slice thinly against the grain and season evenly with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  • Heat olive oil in a large skillet over medium high heat. Add the steak in a single layer and cook for 2 to 3 minutes per side until browned and cooked to your desired doneness. Remove from heat and let rest for 5 minutes.
  • Warm the queso cheese sauce in a medium saucepan over low heat, stirring until smooth and creamy.
  • In a mixing bowl, combine the cooked rice, black beans, corn, and diced tomatoes. Stir gently to mix.
  • Divide the rice mixture among four bowls. Top with sliced steak, spoon warm queso over the top, and finish with diced avocado, chopped cilantro, and a squeeze of fresh lime juice.

Notes

For best texture, use day old rice so the grains stay fluffy. Do not overcook flank steak as it can become tough past medium doneness. To meal prep, store the steak, rice mixture, and queso separately for up to 4 days and assemble just before serving. You can substitute sirloin or skirt steak if preferred.
Nutrition Facts:
•Calories: 580 kcal 
•Carbohydrates: 52 g 
•Protein: 38 g 
•Total Fat: 26 g 
•Saturated Fat: 10 g 
•Cholesterol: 95 mg 
•Sodium: 820 mg 
•Potassium: 780 mg 
•Fiber: 9 g 
•Sugar: 6 g 
•Vitamin A: 850 IU 
•Vitamin C: 18 mg 
•Calcium: 220 mg 
•Iron: 4.5 mg