Steak Queso Rice Bowl
This hearty Steak Queso Rice Bowl layers tender marinated steak, fluffy cilantro-lime rice, rich queso, and fresh toppings for a satisfying, Tex-Mex-inspired meal perfect for dinner or meal prep.
Equipment
- Mixing Bowl
- skillet or grill pan
- Cutting Board
- Knife
- serving bowls
Ingredients
- 1 lb flank steak or skirt steak
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked white rice
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1 cup queso blanco dip
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup sour cream
- 1 avocado, sliced
Instructions
- In a bowl, combine olive oil, garlic, chili powder, cumin, salt, and pepper. Add steak and toss to coat. Marinate for at least 1 hour or overnight.
- Heat a skillet over medium-high heat. Cook steak 3–4 minutes per side until medium-rare. Rest for 5 minutes, then slice thinly against the grain.
- In a bowl, mix cooked rice with lime juice and chopped cilantro.
- Heat queso blanco dip according to package directions or until warm and pourable.
- Assemble each bowl with a base of cilantro-lime rice, sliced steak, queso, lettuce, tomatoes, onion, sour cream, and avocado.
Notes
Use your favorite cut of steak — skirt, flank, or sirloin all work great. Marinate for at least 1 hour for best flavor. Customize toppings with beans, pickled onions, or sliced jalapeños for extra flair. Great for meal prep or family dinners.
