Ingredients

2 cups cooked white rice

1 pound flank steak, sliced into thin strips

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup queso cheese sauce

1 cup black beans, drained and rinsed

1 cup corn, frozen or canned

1 cup diced tomatoes

1 avocado, diced

1/4 cup chopped fresh cilantro

Lime wedges for serving

Instructions

Step 1: In a large skillet, heat olive oil over medium-high heat until shimmering. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Remove from heat and set aside.

Step 2: While the steak rests, warm the queso cheese sauce in a separate pot over low heat, stirring gently until smooth and creamy.

Step 3: In a large bowl, combine cooked white rice, black beans, corn, and diced tomatoes. Mix well until evenly combined.

Step 4: To assemble, divide the rice mixture evenly among serving bowls. Top each bowl with cooked flank steak, drizzle generously with warm queso cheese sauce, and add diced avocado.

Step 5: Garnish with chopped cilantro and serve with lime wedges on the side. Squeeze lime over the bowl just before eating for a bright, fresh flavor.

Tips & Variations

Let the steak rest for a few minutes after cooking to retain its juices and tenderness.

Use day-old rice for better texture—it holds up well and prevents sogginess.

Warm queso slowly over low heat to maintain creamy consistency without lumps.

For a spicy kick, add diced jalapeños or a splash of hot sauce to the rice mixture.

Substitute flank steak with grilled chicken, shrimp, or tofu for a different protein option.

Try brown rice or quinoa instead of white rice for a healthier, fiber-rich base.

Experiment with different cheese sauces like pepper jack or a homemade cheese blend for unique flavor profiles.

Storage

Store leftovers separately in airtight containers—steak, rice mixture, and queso sauce each in their own container. Keep them refrigerated for up to 3 days. Reheat steak and queso sauce gently on the stovetop or microwave, and warm the rice mixture before assembling the bowls again. Adding fresh toppings like avocado and cilantro is best done just before serving.

FAQs

Can I make the Steak Queso Rice Bowl ahead of time?

Yes, you can prepare the rice and steak in advance and store them separately in the refrigerator. When ready to serve, simply reheat the components and assemble the bowl. This makes for a convenient and quick meal on busy days.

What can I substitute for flank steak?

If flank steak isn’t available or preferred, grilled chicken, shrimp, or tofu are excellent substitutes that work well with this recipe, each offering a unique texture and flavor.