Steak Queso Bowl
A cozy, fiesta-in-a-bowl dinner featuring juicy grilled steak, creamy queso, fluffy rice, and all your favorite toppings.
Ingredients
Main Ingredients
- 1 lb juicy grilled steak (sirloin, flank, or skirt) Marinate with oil, lime, salt, and spices.
- 2 cups fluffy rice (white, brown, jasmine, basmati, or cauliflower rice) Frozen microwave rice pouches can be used.
- 1 can black beans Rinse and warm before use.
- 1 cup sautéed peppers Any color bell peppers, onions can be added.
- 1 cup creamy queso Use a block cheese melted with milk, ready-made, or shelf-stable queso.
Toppings
- 1/4 cup chipotle crema Mix chipotle seasoning with sour cream or Greek yogurt and lime juice.
- 1 medium avocado (optional) Cut into slices.
- 1/2 cup corn salsa (optional) Fresh corn salsa.
- 1 whole lime (optional) Cut into wedges.
Instructions
Preparation
- Grill the steak to your desired doneness and slice it.
- Cook the rice according to package instructions.
- In a bowl, combine the cooked rice, grilled steak, black beans, and sautéed peppers.
- Drizzle with creamy queso and chipotle crema.
- Top with avocado, corn salsa, and lime, if desired.
- Serve warm.
Cooking Tips
- Start by heating your grill, grill pan, or cast iron skillet over medium-high.
- Sear the steak for about 3–5 minutes per side depending on thickness.
- Let the steak rest for 5–10 minutes before slicing.
- Sauté sliced peppers in oil over medium heat for about 5–7 minutes until tender.
- Warm black beans in a pot or microwave with a splash of water.
- Heat the queso gently on low, adding milk or water if it thickens.
Notes
This dish can be made ahead of time and stored in separate containers. Leftovers keep well in the fridge for up to 3–4 days. Perfect for meal prep!