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steak and queso rice in a skillet with the words steak and queso rice above it
Laura

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 670
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowl
  • skillet or grill pan
  • Cutting Board
  • Knife
  • serving bowls

Method
 

  1. 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.
  2. 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.
  3. In a bowl, mix cooked rice with lime juice and chopped cilantro.
  4. Heat queso blanco dip according to package directions or until warm and pourable.
  5. 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.