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A close-up shot of the juicy, seasoned steak being sliced for the homemade steak queso bowl.

Steak Queso Bowl: The Ultimate Recipe for Cheesy Bliss

This Steak Queso Bowl recipe is the ultimate cheesy indulgence! Learn how to make tender, juicy steak, creamy homemade white queso, and cilantro-lime rice for a delicious, restaurant-quality meal at home that's perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 762
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin or flank steak about 1-inch thick
  • 2 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 8 oz white American cheese from the deli counter, cubed
  • 0.5 cup milk or half-and-half
  • 4 oz canned diced green chiles drained
  • 0.25 tsp ground cumin
  • 1.5 cups long-grain white rice uncooked
  • 3 cups water or chicken broth
  • 0.5 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 15 oz canned black beans rinsed and drained
  • 1 cup pico de gallo
  • 0.5 cup sour cream

Equipment

  • 1 Large Skillet
  • 1 Small saucepan
  • 2 Mixing bowls

Method
 

  1. In a medium bowl, whisk together olive oil, 2 tbsp lime juice, chili powder, 1 tsp cumin, garlic powder, salt, and pepper. Add the steak and turn to coat. Let marinate for at least 15 minutes at room temperature.
  2. While the steak marinates, cook the rice with water or chicken broth according to package directions.
  3. Heat a large skillet over medium-high heat. Add the steak and cook for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let it rest for 10 minutes.
  4. While the steak rests, combine the cubed American cheese, milk, and diced green chiles in a small saucepan over low heat. Stir constantly until the cheese is fully melted and the sauce is smooth. Stir in 1/4 tsp cumin.
  5. Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro and 2 tbsp of lime juice. Slice the rested steak thinly against the grain.
  6. Divide the cilantro-lime rice among four bowls. Top with sliced steak, black beans, and a generous drizzle of warm queso. Garnish with pico de gallo, a dollop of sour cream, and extra cilantro if desired.

Notes

For the smoothest queso: Use block American cheese from the deli counter, not pre-packaged slices, as it melts better.
Don't overcook the steak: Remember the steak will continue to cook slightly as it rests. Pull it from the heat just before it reaches your target temperature.