Steak Queso Rice Bowl (Printable)

Tender steak, fluffy cilantro lime rice, and homemade queso create this satisfying Tex-Mex bowl.

# What You'll Need:

→ Steak

01 - 1 lb flank steak or sirloin, sliced thin
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - Salt and pepper, to taste

→ Rice

08 - 1 cup long-grain white rice
09 - 2 cups water or low-sodium chicken broth
10 - 1 tbsp lime juice
11 - 2 tbsp chopped fresh cilantro
12 - Salt, to taste

→ Queso Sauce

13 - 1 tbsp butter
14 - 1 tbsp all-purpose flour
15 - 1 cup milk
16 - 1 1/2 cups shredded sharp cheddar cheese
17 - 1/2 cup shredded Monterey Jack cheese
18 - 1/2 tsp smoked paprika
19 - 1/4 tsp cayenne pepper
20 - Salt, to taste

→ Toppings

21 - 1 cup black beans, drained and rinsed
22 - 1 cup diced fresh tomatoes
23 - 1/2 cup corn kernels
24 - 1 avocado, sliced
25 - Fresh cilantro, chopped
26 - Lime wedges

# Directions:

01 - Rinse rice under cold water. In a saucepan, combine rice, water (or broth), and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in lime juice and cilantro if using.
02 - In a bowl, toss sliced steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
03 - Heat a large skillet or grill pan over medium-high heat. Cook steak slices in a single layer for 2–3 minutes per side, until browned and just cooked through. Remove from heat and tent with foil.
04 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, until thickened (2–3 minutes). Lower heat and add cheeses, smoked paprika, cayenne (if using), and salt. Stir until cheese is melted and sauce is smooth.
05 - Divide rice among 4 bowls. Top with steak slices, black beans, tomatoes, corn, avocado, and any other desired toppings. Drizzle generously with warm queso sauce. Garnish with cilantro and a wedge of lime.

# Expert Tips:

01 -
  • The homemade queso sauce is infinitely better than anything you can buy and takes just five minutes to make
  • Everything comes together in one pan (plus a rice pot), meaning less cleanup and more eating
  • You can customize the toppings to use whatever you have in your fridge
02 -
  • Slice your steak against the grain into thin strips, which keeps it tender instead of chewy
  • Make the queso sauce last and keep it warm, because it thickens up as it cools
  • Dont rush the roux step when making quescooking the flour for a full minute prevents that raw flour taste
03 -
  • Pat your steak completely dry before seasoning it for the best sear and crust formation
  • Use freshly shredded cheese instead of pre-shredded bags for the smoothest queso sauce
  • Let your queso sauce rest for a minute off the heat before serving, it will thicken slightly and coat everything better

Go Back