Description
A melty, cheesy steak bowl that delivers comfort and flavor in a single, satisfying bite.
Ingredients
Scale
- 1 lb flank steak, sliced thin
- 2 cups cooked white rice (preferably leftover)
- 1 cup shredded cheddar cheese
- 1 cup Velveeta or cheese sauce
- 1 cup queso dip
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup diced red onion
- 1 jalapeño, diced
- 1/4 cup chopped cilantro
- 1 lime (zest & juice)
- Salt and pepper to taste
- Optional: Avocado slices
Instructions
- Season flank steak with salt, pepper, garlic powder, smoked paprika, and cumin.
- Heat olive oil in a skillet over medium‑high; sear steak 3–4 minutes each side.
- Rest steak for 5 minutes, then slice thinly across the grain.
- Sauté diced red onion and jalapeño in the same skillet until translucent.
- Add rice, queso dip, Velveeta, and cheddar; stir until melted and creamy.
- Return steak slices to skillet and warm together for 2 minutes.
- Serve topped with avocado, cilantro, lime zest, and a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American