Steak Queso Rice Bowl: A Flavor-Packed Tex-Mex Feast in a Bowl

When you want a dinner that’s hearty, colorful, and absolutely loaded with flavor, the Steak Queso Rice Bowl checks every box. This Tex-Mex–inspired dish combines tender, perfectly seasoned steak, fluffy rice, fresh toppings, and a luscious, melty queso sauce. The result? A restaurant-worthy meal you can whip up in your own kitchen.

The beauty of a bowl meal is that it’s endlessly customizable—you can adjust spice levels, switch up the toppings, or make it low-carb by swapping the rice for cauliflower rice. Whether you’re feeding a hungry family, meal prepping for the week, or treating yourself to a satisfying dinner after a long day, this bowl has all the elements of comfort food and freshness in one.

Why You’ll Love This Recipe

• Bold, layered flavors – Savory steak, creamy queso, and fresh toppings.

• Customizable – Build it your way with your favorite ingredients.

• Perfect for meal prep – Assemble in advance for quick lunches.

• One-dish meal – Protein, carbs, and veggies all in one.

• Better than takeout – Fresher, healthier, and made exactly to your taste.

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Ingredients You’ll Need

For 4 servings:

For the Steak

• 1 ½ lbs (680 g) flank steak, skirt steak, or sirloin

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of 1 lime

For the Rice

• 2 cups cooked white or brown rice (or cilantro-lime rice)

• 1 tablespoon butter or olive oil

• 2 tablespoons chopped fresh cilantro (optional)

For the Queso Sauce

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 cup whole milk (warm)

• 1 cup shredded cheddar cheese (or Mexican blend)

• ½ cup shredded Monterey Jack cheese

• 1–2 tablespoons diced green chilies (optional)

• Pinch of salt and pepper

Toppings (Optional but Recommended)

• Pico de gallo

• Sliced avocado or guacamole

• Sour cream or Greek yogurt

• Pickled jalapeños

• Fresh cilantro

• Lime wedges

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Step-by-Step Instructions

Step 1: Prepare the Steak

1. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.

2. Rub steak with olive oil, lime juice, and spice mix.

3. Let marinate for at least 20 minutes (or up to 2 hours in the fridge).

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Step 2: Cook the Steak

1. Heat a grill pan or skillet over medium-high heat.

2. Cook steak for 3–5 minutes per side, depending on thickness, until desired doneness is reached (internal temp: 135°F / 57°C for medium-rare).

3. Transfer steak to a cutting board, cover loosely with foil, and rest for 5 minutes before slicing thinly against the grain.

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Step 3: Make the Rice

1. Fluff cooked rice with a fork.

2. Stir in butter and fresh cilantro (if using). Keep warm.

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Step 4: Make the Queso Sauce

1. In a small saucepan, melt butter over medium heat.

2. Stir in flour and cook for 1 minute to form a roux.

3. Gradually whisk in warm milk until smooth and thickened.

4. Reduce heat to low, stir in cheeses until melted.

5. Add diced green chilies if using. Season with salt and pepper.

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Step 5: Assemble the Bowls

1. Divide rice between four bowls.

2. Top with sliced steak.

3. Drizzle generously with queso sauce.

4. Add toppings like pico de gallo, avocado, and sour cream.

5. Serve with lime wedges for squeezing over the top.

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Tips for the Best Steak Queso Rice Bowl

• Rest the steak – Keeps juices inside for tender bites.

• Warm the milk for queso – Prevents lumps and speeds melting.

• Use freshly shredded cheese – Melts smoother than pre-shredded.

• Adjust spice level – Add cayenne or jalapeños for heat, or keep mild for kids.

• Meal prep tip – Store components separately, then assemble just before eating.

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Flavor Variations

• Chicken or shrimp – Swap steak for another protein.

• Low-carb – Use cauliflower rice instead of regular rice.

• Smoky BBQ – Drizzle with BBQ sauce before adding queso.

• Chipotle-style – Add black beans, corn, and romaine lettuce for a burrito bowl feel.

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Serving Suggestions

• With tortilla chips – Perfect for scooping up steak and queso.

• With a side salad – Balance the richness with a crisp green salad.

• As a party spread – Lay out toppings and let guests build their own bowls.

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Storing and Reheating

• Refrigerate: Store steak, rice, queso, and toppings separately for up to 3 days.

• Reheat steak and rice: Microwave or reheat in a skillet with a splash of water.

• Reheat queso: Warm gently over low heat, adding milk if needed to thin.

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Nutritional Information (per serving, approx.)

• Calories: 560

• Protein: 37g

• Carbohydrates: 36g

• Fat: 28g

• Fiber: 3g

• Sugar: 4g

Values vary based on toppings and cheese selection.

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Frequently Asked Questions

1. Can I make the queso ahead of time?
Yes—store in the fridge for up to 3 days. Reheat gently, adding milk as needed.

2. What’s the best steak cut for this recipe?
Flank, skirt, or sirloin work best for flavor and tenderness.

3. Can I make this spicier?
Absolutely—add chipotle peppers, hot sauce, or extra chilies to the queso.

4. Is this recipe gluten-free?
Use a gluten-free flour or cornstarch for the queso roux to make it gluten-free.

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Final Thoughts

The Steak Queso Rice Bowl is the perfect combination of hearty, cheesy, and fresh. The juicy steak pairs beautifully with creamy queso and fluffy rice, while customizable toppings make each bowl unique.

Whether you’re making a quick weeknight dinner, meal prepping lunches, or hosting friends for a Tex-Mex night, this recipe is guaranteed to satisfy.

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