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–+ servings
Steak and Queso Rice

Steak and Queso Rice: Your Ultimate Comfort Food Bowl

Steak and Queso Rice combines juicy steak, creamy queso, and seasoned rice for a delightful Tex-Mex comfort food experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound sirloin or flank steak can substitute with ribeye
  • 1 tablespoon olive oil for marinating
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder or fresh minced garlic
  • 1 unit lime for marinating
For the Rice Base
  • 3 cups cooked white rice jasmine or long-grain; can substitute with brown or cauliflower rice
For the Queso
  • 2 cups queso cheese sauce adjust thickness with cream if needed
For Garnish
  • 1/4 cup fresh cilantro optional; can substitute with green onions or parsley

Equipment

  • Skillet
  • Mixing Bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Marinate the Steak: Whisk together lime juice, olive oil, chili powder, and garlic powder. Cut steak into strips and add to marinade for at least 10 minutes.
  2. Cook the Steak: Heat skillet over medium-high heat for 3 minutes. Sear steak strips for 4-6 minutes until browned and cooked through. Transfer to plate and keep warm.
  3. Prepare the Queso: Warm queso cheese sauce in a saucepan over low heat for about 5 minutes until smooth. Add cream if too thick.
  4. Assemble the Bowls: Layer cooked white rice in bowls, top with steak strips, and drizzle warm queso over the steak.
  5. Garnish and Serve: Sprinkle fresh cilantro on top and add a squeeze of lime if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Marinate steak for at least 10 minutes for enhanced flavor. Use a hot skillet for perfect searing. Cook in batches if necessary to avoid overcrowding.

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