Introduction
Hey there, friend! Let’s talk about those weeknight dinners that feel like a warm hug. You know, the ones that are super easy to throw together but taste like you fussed for hours? This Cheesy Queso Steak Fajita Skillet is exactly that kind of magic. It brings all the sizzling, savory goodness of your favorite fajitas right to your kitchen, all in one pan, and with the irresistible creamy kick of queso. It’s the kind of meal that gets everyone to the table fast and leaves them asking for seconds. Trust me, you’re going to want this one in your rotation!
Why You’ll Love This Recipe
- Fast: Seriously quick, perfect for busy evenings.
- Easy: Minimal steps, one pan cleanup!
- Giftable: While maybe not giving a skillet, it’s a crowd-pleaser for potlucks or feeding guests.
- Crowd-pleasing: Who doesn’t love steak, fajitas, AND cheese dip?!
Ingredients
- 2 cups Minute Rice: Our speedy secret weapon for a fast dinner!
- 2 cups chicken broth: Gives our rice flavor while it cooks right in the skillet.
- 1 packet fajita seasoning: Easy peasy flavor boost. Grab your favorite!
- 8 oz tomato sauce: Adds a little body and tang to the sauce.
- 3 bell peppers, sliced: Any colors you like! They add sweetness and crunch.
- ½ yellow onion, diced: Classic fajita flavor base.
- 2 tbsp olive oil: For searing that steak and sautéing the veggies.
- 1 lb top sirloin, sliced into strips: A great cut for fajitas – flavorful and cooks fast.
- Gordo’s cheese dip (use as much as you like): The star of the show for that amazing, creamy queso finish! Don’t be shy!
How to Make It
Ready? Let’s do this! First, get a large skillet heating up over medium-high heat and add your olive oil. Once it’s shimmering, add your sliced steak strips. You want to cook these until they’re browned on the outside but still a little pink inside – we’ll cook them more later, so don’t overdo it now! Once browned, remove the steak from the skillet and set it aside for a moment.
Now, toss your sliced bell peppers and diced onion into the same skillet. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften and get those nice little char marks. They should still have a bit of a bite to them.
Time to bring the flavors together! Return the cooked steak to the skillet with the veggies. Pour in the chicken broth, tomato sauce, and sprinkle in the fajita seasoning packet. Give everything a good stir to combine and bring the mixture to a simmer.
Once simmering, stir in the Minute Rice. Make sure it’s submerged in the liquid. Reduce the heat to low, cover the skillet tightly, and let it cook for about 5-7 minutes, or until the rice has absorbed most of the liquid.
Remove the skillet from the heat and let it stand, covered, for another 5 minutes. This helps the rice finish cooking and become nice and fluffy. Finally, give it a gentle stir.
Now for the best part! Scoop generous spoonfuls of warm Gordo’s cheese dip right over the top of the fajita mixture in the skillet. You can stir some in, or just dollop it over each serving. Serve it up hot!
Substitutions & Additions
Feeling creative? You totally can swap the top sirloin for chicken breast or even shrimp for a different take. Not a fan of bell peppers? Try adding zucchini, mushrooms, or corn instead. You can also kick up the heat with a diced jalapeño or a pinch of cayenne pepper. If you don’t have Gordo’s, any good melting queso or even shredded Monterey Jack or a Mexican cheese blend would work, but the creamy queso dip really makes it special!
Tips for Success
- Don’t Crowd the Pan: Cook the steak in batches if your skillet isn’t huge. Crowding can steam the meat instead of searing it, making it tough.
- Slice Against the Grain: For the tenderest steak strips, be sure to slice the top sirloin thinly against the grain.
- Use Minute Rice: This recipe relies on the quick-cooking time of Minute Rice. Regular rice won’t work with these cooking times and liquid amounts.
- Prep Ahead: Slice your peppers and onions ahead of time and store them in an airtight container in the fridge to make dinner prep even faster.
How to Store It
If you actually have any leftovers (a big “if”!), let them cool completely. Store the Queso Steak Fajita Skillet mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You might want to add a little extra cheese dip or a splash of broth when reheating if it seems dry.
FAQs
Q: Can I use regular rice instead of Minute Rice?
A: This recipe is specifically designed for Minute Rice because of its quick cooking time and how it absorbs the liquid. Using regular rice would require more liquid and a much longer cooking time, changing the recipe significantly.
Q: Is this dish spicy?
A: The spiciness usually comes from the fajita seasoning packet you choose. Most are mild to medium. The Gordo’s cheese dip isn’t typically spicy, but you can add hot sauce or chili flakes if you like more heat!
Q: What is Gordo’s cheese dip?
A: Gordo’s is a popular brand of ready-to-eat cheese dip, similar to Velveeta-style queso. It’s known for being super creamy and perfect for melting and topping dishes like this!
Easy Cheesy Queso Steak Fajita Skillet
Equipment
- Large skillet
Ingredients
Ingredients
- 2 cups Minute Rice
- 2 cups chicken broth
- 1 packet fajita seasoning
- 8 oz tomato sauce
- 3 bell peppers sliced
- 0.5 yellow onion diced
- 2 tbsp olive oil
- 1 lb top sirloin sliced into strips
- Gordo’s cheese dip use as much as you like
Instructions
- First, get a large skillet heating up over medium-high heat and add your olive oil. Once it's shimmering, add your sliced steak strips. You want to cook these until they're browned on the outside but still a little pink inside – we'll cook them more later, so don't overdo it now! Once browned, remove the steak from the skillet and set it aside for a moment.
- Now, toss your sliced bell peppers and diced onion into the same skillet. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften and get those nice little char marks. They should still have a bit of a bite to them.
- Time to bring the flavors together! Return the cooked steak to the skillet with the veggies. Pour in the chicken broth, tomato sauce, and sprinkle in the fajita seasoning packet. Give everything a good stir to combine and bring the mixture to a simmer.
- Once simmering, stir in the Minute Rice. Make sure it's submerged in the liquid. Reduce the heat to low, cover the skillet tightly, and let it cook for about 5-7 minutes, or until the rice has absorbed most of the liquid.
- Remove the skillet from the heat and let it stand, covered, for another 5 minutes. This helps the rice finish cooking and become nice and fluffy.
- Finally, give it a gentle stir. Now for the best part! Scoop generous spoonfuls of warm Gordo's cheese dip right over the top of the fajita mixture in the skillet. You can stir some in, or just dollop it over each serving. Serve it up hot!
Notes
Substitutions & Additions: Swap steak for chicken breast or shrimp. Add zucchini, mushrooms, or corn instead of bell peppers. Kick up heat with diced jalapeño or cayenne pepper. If Gordo's is unavailable, use good melting queso or shredded Monterey Jack/Mexican cheese blend, but creamy queso dip is recommended.
How to Store: Cool leftovers completely. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on stovetop or microwave, adding extra cheese dip or broth if dry.