Whip up a mouthwatering meal that's as filling as it is delicious. With white or brown rice, flavorful sliced steak, creamy homemade queso, and endless topping options, this is the weeknight meal you need to make when you're craving takeout!

Prep Time 20

Cook Time 30

Total Time 50

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Create your own restaurant-quality steak and rice bowls with creamy queso drizzled over seasoned steak, fried rice, and all your favorite toppings!

Close up view of a rice bowl with steak, guacamole, chopped tomatoes, and queso sauce. — *^{Steak and Rice Bowls are a great make-ahead meal for work lunches or meal prepping for the week.}*

Grab your favorite skillet, and let’s make some Steak Rice Bowls! This yummy recipe is like your favorite Mexican takeout, but it’s cheaper to make at home.

I love this recipe because everyone in the family can customize it with their toppings like veggies, corn, and, of course, creamy queso sauce.

Ingredients

This is meant to be a brief overview of this tasty weeknight recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.

Steak: I like using sirloin steak in this dish, but you can also use flank steak, skirt steak, or leftovers from your favorite cut of steak.
Limes: The acidity of the sour lime juice helps make the marinade flavorful and tenderize the beef.
Soy Sauce: Adds a bit of salty sweetness to the marinade and brings rich and savory umami to the steak.
Olive Oil: You can use any neutral-tasting oil.
Garlic: Minced fresh cloves of garlic add the best flavor. If you don’t have fresh garlic, you can use garlic powder. (One clove of garlic equals approximately 1/4 teaspoon of garlic powder.)
Seasonings: Smoked Paprika, Mexican Oregano, Cumin, Kosher Salt, and Black Pepper. If you don’t have Mexican Oregano, regular Oregano will work. For a shortcut, use 4½ teaspoons of your favorite taco seasoning.
Rice: This recipe works great with white or brown rice. For a low-carb option, use cauliflower rice. You can also use leftover rice.
Butter, Milk, and All-Purpose Flour: These ingredients will be used to make the roux for the cheese sauce. The roux gives the sauce body and adds to the creaminess.
Cheese: I like using easily accessible cheddar cheese or Monterey Jack cheese. However, if you see it in your local grocery store, you can use Oaxaca or Asadero. Pepper jack is a great option if you like spicy queso.
Toppings: Pico de gallo or diced tomatoes, chopped fresh cilantro or parsley, guacamole or slices of avocado, corn kernels, pickled red onion, and black beans are just some of the yummy toppings you can add to your steak and rice bowls.

Out of something you need? Check out our free ingredient substitutions printable!

Close up of a Steak and Rice Bowl with cheese sauce, guacmole, and chopped tomatoes. — ^{Steak and Rice Bowls with spicy queso cheese sauce are a delicious family meal.}

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Steak and Rice Bowls

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Course: Main Course

Cuisine: Mexican-American

Keyword: Steak and Rice Bowls

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 537kcal

Author: Ang Paris

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Ingredients

Steak

2 lb sirloin steak
4 tablespoons olive oil divided
1 lime juiced
salt and pepper to taste
4 cloves garlic minced
2 teaspoons smoked paprika
2 teaspoons cumin
½ teaspoon Mexican oregano

Rice

4 cups cooked white or brown rice
2 tablespoons butter
salt to taste
black pepper to taste

Queso

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded white cheddar cheese
½ cup diced green chilies
salt to taste
black pepper to taste

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Instructions

In a small bowl, whisk together 2 tablespoons of olive oil with the rest of the marinade ingredients.
4 tablespoons olive oil, 1 lime, salt and pepper to taste, 4 cloves garlic, 2 teaspoons smoked paprika, 2 teaspoons cumin, ½ teaspoon Mexican oregano
Place the steak into a zip-top bag or shallow baking dish and pour the marinade over the steak. Be sure the marinade coats both sides of the meat.
2 lb sirloin steak
While the steak marinates, make the queso sauce. In a small saucepan over medium heat, melt the butter.
2 tablespoons butter
Sprinkle in the flour and whisk to combine. Allow the flour to cook 1-2 minutes, then drizzle in the milk slowly, whisking constantly.
2 tablespoons all-purpose flour, 2 cups milk
Once the mixture is smooth, add in the diced green chilies. Then, sprinkle in the shredded cheese a little bit at a time, continuing to whisk the mixture.
2 cups shredded white cheddar cheese, ½ cup diced green chilies, salt, black pepper
When the cheese is completely melted into the sauce, taste it and add salt and pepper to taste.
Turn the heat down to low and place a cooling rack over the burner. Put the pot on top of the cooling rack. This will allow the cheese sauce to stay warm without burning on the bottom while you cook the steak.
In a large non-stick or cast iron skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, place the steak into the pan. Discard the excess marinade.
Cook for 3-4 on each side or until the steak is done to your preference. Remove the meat from the skillet and set onto a cutting board to rest while you make the rice.
Use the same skillet used for the steak to make the rice. Reduce the heat to medium and melt the butter. Add the cooked rice to the pan and stir to coat. Season with salt and pepper to taste.
4 cups cooked white or brown rice, salt, 2 tablespoons butter, black pepper
Once the steak has rested for at least 5 minutes, thinly slice it against the grain. Layer your bowls with rice, steak, cheese sauce, and vegetables or other toppings.

Equipment

Notes

There are some many great topping options for the rice and steak bowls. Here are some of our favorites: Pico de gallo or diced tomatoes, chopped fresh cilantro or parsley, guacamole or slices of avocado, corn kernels, pickled red onion, and black beans are just some of the yummy toppings you can add to your steak and rice bowls.

ANG’S RECIPE TIPS

Pre-shredded cheese often has an additive that helps keep it from clumping together. Unfortunately, that also prevents it from melting as smoothly as freshly grated cheese. Whenever time allows, I try to grate my cheese. You can use a box grater or save time by placing it in the freezer for 10 minutes and then using your food processor to shred it.
When cooking steak, it’s important to let it rest before cutting so that the juices can redistribute. Otherwise, your steak may seem dry.
Always slice steak against the grain. This ensures that the meat is tender.
Instead of steak, this same marinade and method can be used with protein like chicken, shrimp, or pork as well.

STORAGE

To Store: Leftovers should be stored in the fridge. I recommend storing the queso sauce in its own airtight container, separate from the rice and steak. (These are my favorite airtight containers.)

To Reheat: Microwave individual portions in 30-second intervals until heated throughout.

Nutrition

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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If you like beefy recipes like this one, our beef and ramen noodles, and steak fried rice, you’ll also want to try our steakhouse pasta or steak tacos next time.