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Steak Queso Rice Bowl: Weeknight Steak Dinner Made Simple

A close-up of a steak queso rice bowl featuring sliced steak, bright yellow queso sauce, white rice, and avocado slices.
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Make this flavorful steak queso rice bowl for a satisfying weeknight meal. This recipe features tender steak, homemade cheesy queso sauce, and fluffy rice, perfect for quick dinner bowls.

Ingredients

Scale
  • 1 pound flank steak or sirloin, sliced thinly against the grain
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice (for serving)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 small jalapeño, seeded and minced (optional)
  • For Toppings: Salsa, chopped cilantro, sliced avocado

Instructions

  1. Prepare the steak: In a bowl, toss the sliced steak with olive oil, chili powder, cumin, salt, and pepper.
  2. Cook the steak: Heat a large skillet over medium-high heat. Add the seasoned steak in a single layer and cook for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
  3. Make the queso sauce: Reduce the heat to medium-low. In the same skillet, whisk together the milk and heavy cream. Heat until just simmering.
  4. Thicken the queso: Slowly whisk in the cornstarch slurry. Stir constantly until the mixture thickens slightly, about 1 minute.
  5. Melt the cheese: Remove the skillet from the heat. Gradually add the Monterey Jack and cheddar cheeses, stirring until completely melted and smooth. If using, stir in the minced jalapeño. This prevents the cheese from becoming grainy.
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice evenly with the cooked steak slices.
  7. Pour the queso: Spoon a generous amount of the homemade cheese sauce over the steak and rice.
  8. Add toppings: Garnish your steak queso rice bowl with salsa, fresh cilantro, and avocado slices before serving immediately.

Notes

  • For the juiciest steak, let it rest for 5 minutes after cooking before slicing.
  • If you prefer a spicier queso, leave some seeds in the jalapeño or add a dash of hot sauce to the finished sauce.
  • This recipe makes a great quick meal prep base; store the rice, steak, and queso separately and combine just before reheating.

Nutrition

Find it online: https://cookingzenith.com/steak-queso-rice-bowl-recipe/