Description
The Easy Steak Queso Bowl is a fast, satisfying meal packed with juicy steak, warm rice, and a creamy, homemade queso sauce. With bold Tex-Mex flavor and customizable toppings, this bowl delivers a restaurant-style experience in under 30 minutes—perfect for busy weeknights or quick meal prep.
Ingredients
For the Steak:
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1 lb flank, sirloin, or skirt steak
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1 tablespoon olive oil
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1 teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon cumin
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Salt and pepper to taste
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Juice of ½ lime
For the Queso Sauce:
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1 tablespoon butter
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1 tablespoon all-purpose flour
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¾ cup milk
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1½ cups shredded white cheddar or Monterey Jack cheese
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1 (4 oz) can diced green chiles
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Pinch of salt
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Optional: dash of hot sauce or cayenne for heat
For the Bowl Base & Toppings:
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2 cups cooked rice (white, brown, or cilantro-lime)
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½ cup black beans, drained and rinsed
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½ cup corn (grilled, canned, or thawed from frozen)
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1 avocado, diced
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¼ cup chopped red onion or green onions
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Fresh cilantro, chopped
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Lime wedges
Instructions
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Season and cook the steak:
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Rub steak with olive oil, chili powder, garlic powder, cumin, salt, pepper, and lime juice.
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Heat a skillet or grill pan over medium-high heat.
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Cook steak for 4–5 minutes per side, depending on thickness.
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Let rest for 5 minutes, then slice thinly against the grain.
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Make the queso sauce:
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In a small saucepan, melt butter over medium heat.
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Stir in flour and cook for 1 minute.
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Slowly whisk in milk until smooth and bubbling.
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Reduce heat and stir in shredded cheese until melted.
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Add green chiles and season with salt and hot sauce if using. Keep warm.
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Assemble the bowls:
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Start with a scoop of warm rice in each bowl.
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Layer with steak slices, black beans, corn, and avocado.
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Drizzle with queso sauce and sprinkle with onions and cilantro.
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Serve with lime wedges for a fresh finish.
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- Prep Time: 10 minutes
- Cook Time: 15 minutes