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A close-up shot of a delicious Steak Queso Rice Bowl, featuring perfectly cooked sliced steak, white rice, melted orange queso, creamy white sauce, fresh diced tomatoes, and green herbs.
Reda

Steak Queso Rice Bowl

This flavorful Steak Queso Rice Bowl combines tender, perfectly seasoned steak with fluffy cilantro-lime rice and a creamy, homemade queso sauce, topped with fresh pico de gallo and avocado for a satisfying meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs Flank Steak or Sirloin Steak about 1-inch thick
  • 1 tbsp Olive Oil
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • to taste Salt and Black Pepper
For the Cilantro-Lime Rice
  • 1 cup White Rice uncooked, such as basmati or jasmine
  • 2 cups Chicken Broth or Water
  • 1/4 cup Fresh Cilantro chopped
  • 1 tbsp Lime Juice freshly squeezed
  • 1/2 tsp Salt
For the Creamy Queso
  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1 cup Whole Milk
  • 4 oz Cream Cheese cut into cubes, softened
  • 4 oz Monterey Jack Cheese shredded
  • 2 oz Diced Green Chiles canned, undrained
  • 1/4 tsp Cumin
  • Pinch Cayenne Pepper optional, for heat
  • to taste Salt
For Serving
  • 1 cup Pico de Gallo
  • 1 Avocado sliced or diced
  • Optional Sour Cream or Greek Yogurt
  • Optional Fresh Cilantro for garnish

Equipment

  • Large skillet
  • Saucepan (for rice)
  • Small Saucepan (for queso)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • Mixing Bowls

Method
 

Prepare the Steak
  1. Pat the flank steak dry with paper towels. In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the steak.
  2. Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the seasoned steak to the hot pan.
  3. Sear the steak for 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check (130-135°F for medium-rare).
  4. Remove the steak from the pan and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing thinly against the grain.
Cook the Cilantro-Lime Rice
  1. In a medium saucepan, combine the white rice, chicken broth (or water), and 1/2 tsp salt. Bring the mixture to a rolling boil over high heat.
  2. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
  3. Remove the saucepan from the heat and let it stand, covered, for another 5 minutes. This allows the rice to steam and become fluffier.
  4. Uncover, fluff the rice with a fork, then stir in the chopped fresh cilantro and lime juice until well combined.
Make the Creamy Queso
  1. In a small saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 1 minute to create a roux.
  2. Gradually whisk in the whole milk until the mixture is smooth and lump-free. Bring to a gentle simmer, stirring frequently, until the sauce begins to thicken slightly.
  3. Reduce the heat to low. Add the cubed cream cheese, shredded Monterey Jack cheese, diced green chiles, 1/4 tsp cumin, and a pinch of cayenne pepper (if using). Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Season with salt to taste.
Assemble the Steak Queso Rice Bowls
  1. Divide the hot cilantro-lime rice evenly among four serving bowls.
  2. Arrange slices of the rested steak on top of the rice in each bowl.
  3. Spoon generous amounts of the warm, creamy queso sauce over the steak and rice.
  4. Garnish each bowl with a spoonful of fresh pico de gallo and slices or diced avocado. If desired, add a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro.
  5. Serve immediately and enjoy your homemade Steak Queso Rice Bowl!

Notes

For an extra kick, add a pinch of red pepper flakes to your steak seasoning or the queso. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to the queso if it has thickened too much. Consider adding black beans or grilled corn to your bowl for more texture and nutrients.