Description
A simple recipe for a filling rice bowl topped with seasoned steak and melted queso cheese.
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1 cup prepared queso dip
- 1/4 cup chopped cilantro (optional)
Instructions
- Season the sliced steak with chili powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned steak to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Divide the cooked rice between two bowls.
- Top the rice evenly with the cooked steak.
- Pour the prepared queso dip over the steak and rice.
- Garnish with chopped cilantro, if using.
Notes
- You can substitute flank steak with skirt steak or sirloin.
- Warm the queso dip slightly before pouring for easier spreading.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3
- Sodium: 850
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: steak, queso, rice bowl, easy dinner, Tex-Mex, flank steak