Name: Steak Queso Rice Bowl: A Flavor-Packed Tex-Mex Feast in a Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb flank steak, skirt steak, or sirloin; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon paprika; Salt and pepper to taste; Juice of ½ lime; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk (preferably whole); 1½ cups shredded white cheddar or Monterey Jack cheese; 1 (4 oz) can diced green chiles; Salt to taste; Optional: pinch of cayenne or hot sauce; 2 cups cooked white or brown rice; 1 cup black beans, drained and rinsed; 1 cup corn (grilled or canned); ½ cup pico de gallo or salsa; 1 avocado, diced; Fresh cilantro, chopped; Lime wedges for serving

Description

This Steak Queso Rice Bowl is a bold, satisfying meal loaded with tender grilled steak, fluffy rice, and a creamy, melty queso cheese sauce—plus all your favorite Tex-Mex toppings. It’s quick to put together, highly customizable, and perfect for a hearty lunch or weeknight dinner that feels like a burrito bowl—only better.

Ingredients

Scale

For the Steak:

1 lb flank steak, skirt steak, or sirloin
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste
Juice of ½ lime

For the Queso Sauce:

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk (preferably whole)
1½ cups shredded white cheddar or Monterey Jack cheese
1 (4 oz) can diced green chiles
Salt to taste
Optional: pinch of cayenne or hot sauce

For the Bowls:

2 cups cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup corn (grilled or canned)
½ cup pico de gallo or salsa
1 avocado, diced
Fresh cilantro, chopped
Lime wedges for serving

Instructions

Prepare the steak marinade: In a small bowl, combine olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and lime juice. Rub the mixture all over the steak and let it marinate for at least 15 minutes (or up to 8 hours in the fridge).
Cook the steak: Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
Make the queso sauce:
- In a saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1 minute.
- Slowly add milk, whisking constantly until smooth.
- Stir in shredded cheese until melted and creamy.
- Add green chiles and season with salt and a pinch of cayenne or hot sauce if desired. Keep warm.
Assemble the bowls:
- Start with a base of rice in each bowl.
- Add black beans, corn, and steak slices.
- Spoon queso generously over the top.
- Add avocado, salsa or pico, cilantro, and a squeeze of lime.

Prep Time: 15 minutes
Cook Time: 20 minutes