Description
Steak Queso Rice Bowl combines seasoned steak, creamy queso sauce, and fluffy rice for a satisfying meal. Topped with fresh veggies, avocado, and garnished with cilantro and lime, it’s a flavorful and customizable dish that’s perfect for any occasion.
Ingredients
- For the steak:
-
- 1 lb flank steak or skirt steak
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- For the queso:
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp butter
- 1 tbsp flour
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Salt to taste
- For the rice bowl:
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 1/2 cup diced tomatoes
- 1/4 cup red onion, diced
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Lime wedges
- Jalapeños or pickled jalapeños (optional)
Instructions
- For the steak: In a small bowl, mix together chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Rub this seasoning over the steak. Heat olive oil in a large skillet and cook the steak for 4-5 minutes per side. Let it rest before slicing it thinly.
- For the queso: Melt butter in a saucepan over medium heat, add flour and cook for 1-2 minutes. Gradually whisk in milk, bring to a simmer, and cook until thickened. Add shredded cheddar cheese, whisk until melted, and season with cayenne (if desired) and salt.
- Assemble the bowls: Layer rice in each bowl, top with sliced steak, and drizzle with queso sauce. Add diced tomatoes, red onion, cilantro, and avocado slices. Garnish with lime wedges and jalapeños.
- Serve: Serve immediately while warm, and enjoy your delicious Steak Queso Rice Bowl!
Notes
Variation: Swap out steak for grilled chicken, or shrimp.Vegan option: Use sautéed vegetables or roasted sweet potatoes as a protein replacement and vegan cheese for the queso sauce.For more spice: Add extra jalapeños, hot sauce, or a pinch of cayenne to both the steak and queso.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 85mg
