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Steak bowl recipe with sliced steak, rice, sautéed mushrooms, sweet corn, bell peppers, red onion, and creamy avocado.
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Steak Bowl Recipe

Loaded with juicy steak, colorful vegetables, fluffy rice, and creamy avocado, this steak rice bowl recipe is a hearty, flavor-packed meal that's easy enough for any night of the week.
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting steak 5 minutes
Total Time 30 minutes
Servings 2 servings
Calories 533kcal
Author Deb Clark

Equipment

  • 1 Cast Iron Skillet

Ingredients

  • 1 rib eye steak
  • 1 teaspoon Montreal steak seasoning
  • ½ avocado mashed
  • 1 bell pepper diced, color of your choice
  • 1 small onion thinly sliced
  • 1 cup of sliced mushrooms
  • 2 teaspoon butter
  • 1 cup cooked long-grain white rice
  • ½ cup corn kernels
  • Fresh parsley to garnish

Instructions

  • Pat the steak dry with paper towels. Sprinkle Montreal steak seasoning evenly on both sides of each steak, pressing gently so it sticks.
    Ribeye steak seasoned with Montreal steak seasoning on a plate.
  • Place a skillet over medium-high heat. Let it get nice and hot for about 2 minutes. Add the seasoned steak to the hot skillet.
  • Cook for 4-5 minutes on the first side without moving them. Flip and cook another 3-4 minutes for medium doneness. Remove from heat and let the meat rest on a cutting board for 5 minutes before slicing.
    Steak cooking in a cast iron skillet.
  • Using the same skillet, add the butter. Toss in the sliced onion, mushrooms and diced bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and get slightly caramelized around the edges. Add the corn kernels to the skillet with the peppers and onions. Stir everything together and cook for 1-2 minutes until the corn is warmed through.
    Mushrooms, corn, bell peppers, and red onion sautéing in a cast iron skillet.
  • Slice the rested steak against the grain into thin strips.
  • Divide the cooked rice between two bowls. Top each bowl with the sautéed vegetable mixture, sliced steak, mashed avocado, and fresh parsley.

Notes

Storage: Store the components separately in airtight containers. The cooked steak lasts 3-4 days. Rice keeps for about 4-5 days. Keep the mashed avocado in a container with plastic wrap pressed directly on the surface to prevent browning.
Reheating: Warm the rice and vegetables in the microwave. For the steak, I like to reheat it gently in a skillet over medium-low heat for just a minute or two. You don't want to overcook it.

Nutrition

Calories: 533kcal | Carbohydrates: 43g | Protein: 30g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 187mg | Potassium: 995mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2124IU | Vitamin C: 87mg | Calcium: 52mg | Iron: 3mg
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