Name: Steak & Queso Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 pound flank or skirt steak, sliced thin; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked white or brown rice; 1 cup queso blanco dip (store-bought or homemade), warmed; 1/2 cup black beans, rinsed and drained; 1/2 cup corn kernels (fresh, canned, or thawed from frozen); 1/4 cup chopped green onions; 1 tablespoon chopped cilantro; Lime wedges for serving

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If you love bold flavors and crave a comforting meal that comes together in just 25 minutes, Steak & Queso Rice is about to become your new weeknight staple. Imagine tender, spiced steak piled high on fluffy rice, draped with warm, creamy queso blanco, then finished with black beans, sweet corn, and a pop of herby freshness. It’s a Tex-Mex-inspired rice bowl that brings a fiesta to your table, satisfying your cheesy cravings with every bite.

Steak & Queso Rice Recipe - Recipe Image

Ingredients You’ll Need

This Steak & Queso Rice recipe shines because of its straightforward, fresh ingredients. Each one has a purpose, packing the dish with vibrant color, irresistible flavor, and that extra-special creamy finish.

Flank or skirt steak: Sliced thin, this cut cooks quickly and stays super tender, perfect for rice bowls.
Olive oil: Helps the spices stick to the steak and adds a subtle richness.
Chili powder: Gives the steak a smoky, Tex-Mex foundation — adjust the amount for more or less heat.
Cumin: Adds earthy warmth that ties all the flavors together.
Garlic powder: A touch of garlicky depth that’s never overpowering.
Salt: Essential for seasoning the steak and bringing out every flavor.
Black pepper: Adds just the right kick without stealing the show.
Cooked white or brown rice: The hearty base — pick your favorite for the ideal texture.
Queso blanco dip: The star of the show — choose store-bought for ease or make it homemade if you’re feeling extra fancy.
Black beans: Rinsed and drained for a creamy, protein-rich addition.
Corn kernels: A pop of sweetness that makes every bowl colorful and fun — fresh, canned, or thawed frozen all work.
Green onions: A fresh, mildly sharp finishing touch.
Cilantro: Chopped for a bright, herbal note.
Lime wedges: Squeeze on just before eating to liven up the whole dish.

How to Make Steak & Queso Rice

Step 1: Season and Marinate the Steak

Start by tossing your thinly sliced steak in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. This quick marinade is what infuses every bite with that signature Steak & Queso Rice flavor. Even just ten minutes of marinating will pay off in tenderness and taste.

Step 2: Cook the Steak

Heat a skillet over medium-high heat. Once it’s hot, add the steak slices and cook for about three to four minutes per side, depending on how thick they are and your preferred doneness. The aroma at this stage should fill your kitchen with major anticipation! Let the cooked steak rest for five minutes, which keeps it juicy when you slice.

Step 3: Prepare the Rice Base

While the steak is resting, warm your rice if it’s not already hot. Fluffy, moist rice is the perfect canvas for all these Tex-Mex toppings. Divide the rice among your serving bowls so each bite can soak up all the good stuff you’re about to add.

Step 4: Build the Perfect Steak & Queso Rice Bowl

Now comes the best part: Layer black beans and corn right on top of the rice. Arrange the sliced steak over the beans and corn, then pour the warm, melty queso blanco generously over everything. The queso ties the bowl together with a velvety blanket of cheesy goodness.

Step 5: Garnish and Serve

Finish off your Steak & Queso Rice with a sprinkle of green onions and cilantro for crunch and brightness. Place fresh lime wedges on the side — a quick squeeze just before you dig in will bring all the flavors into balance. Grab your fork and get ready for cheesy, steak-packed bliss!

How to Serve Steak & Queso Rice

Garnishes

For maximum color and flavor, garnish your Steak & Queso Rice with extra chopped cilantro, a handful of thinly sliced radishes, or a dusting of crumbled cotija cheese. A dash of hot sauce or jalapeño slices will please spice lovers, too.

Side Dishes

This bowl is hearty on its own, but if you want to round out the meal, crispy tortilla chips and fresh guacamole make a great pairing. A simple pico de gallo or a mixed green salad also complements the bold, cheesy elements of the dish perfectly.

Creative Ways to Present

Serve your Steak & Queso Rice in large bowls for a classic approach or build a DIY rice bowl bar for a party. Lay out all the toppings buffet-style so everyone can customize their perfect blend of steak, beans, corn, and queso. For a playful twist, spoon components into mini glasses or jar salads for grab-and-go lunches.

Make Ahead and Storage

Storing Leftovers

If you have leftover Steak & Queso Rice, let everything cool completely before transferring to airtight containers. Store the steak, rice, beans, and corn together, but keep the queso and fresh garnishes separate for best results. This keeps everything tasting fresh and keeps the texture spot on.

Freezing

You can freeze the steak, rice, beans, and corn for up to two months. Place them in freezer-safe containers or bags, squeezing out as much air as possible. Wait to add your queso and fresh toppings until after reheating, as dairy-based cheese sauces don’t always thaw smoothly.

Reheating

To reheat, warm the rice and steak mixture in the microwave or on the stovetop until heated through. Warm your queso separately and drizzle it over after reheating, so it keeps its silky texture. Add a splash of water or a damp paper towel over your bowl to keep the rice moist while reheating.

FAQs

Can I substitute the steak with another protein?

Absolutely! This recipe works brilliantly with grilled chicken or shrimp instead of steak. Both are quick-cooking and pair beautifully with the queso rice base.

Is there a way to make this recipe spicier?

Turn up the heat by adding diced jalapeños, hot sauce, or a pinch of cayenne to your steak marinade. You can also mix hot salsa or pickled jalapeños into the final bowl for extra spice.

What’s the best rice for Steak & Queso Rice?

Both white and brown rice work well. Choose white rice for a classic, fluffy texture, or opt for brown rice if you want a bit more chew and a nutty flavor. Even cauliflower rice is great for a lighter, lower-carb option!

Can I use homemade queso instead of store-bought?

Yes! If you have a favorite homemade queso blanco recipe, by all means use it. Homemade queso lets you control the consistency and spice level and adds a personal touch to your Steak & Queso Rice bowl.

How can I meal prep this recipe?

Prepare all the components in advance and store them separately in the fridge. When you’re ready to eat, just reheat the rice, steak, and queso, then assemble your bowl with fresh garnishes and a squeeze of lime.

Final Thoughts

If you’re craving something hearty, cheesy, and totally satisfying, you can’t go wrong with Steak & Queso Rice. This recipe is full of flavor, comes together so fast, and brings joy to any dinner table. Give it a try, make it your own, and experience just how fun homemade Tex-Mex can be!

Steak & Queso Rice Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious Tex-Mex flavors of this Steak & Queso Rice bowl. Tender, seasoned steak served over a bed of rice with black beans, corn, and a generous drizzle of warm queso blanco. This easy-to-make dish is a satisfying meal for any day of the week.

Ingredients

Scale

For the Steak:

1 pound flank or skirt steak, sliced thin
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Rice Bowl:

2 cups cooked white or brown rice
1 cup queso blanco dip (store-bought or homemade), warmed
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh, canned, or thawed from frozen)
1/4 cup chopped green onions
1 tablespoon chopped cilantro
Lime wedges for serving

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Instructions

Prepare the Steak: Toss sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl.
Cook the Steak: Cook seasoned steak in a skillet over medium-high heat for 3–4 minutes per side until browned and cooked to desired doneness. Rest for 5 minutes.
Assemble the Rice Bowl: Warm rice and divide into serving bowls. Top with black beans, corn, and sliced steak. Drizzle with warm queso and garnish with green onions and cilantro. Serve with lime wedges.