Introduction
Hey friend! There’s just something so incredibly comforting about a sizzling skillet dinner, right? Especially one loaded with tender steak, vibrant peppers, and onions, all smothered in glorious, gooey cheese. This Queso Steak Fajita Skillet over fluffy Mexican Rice is that exact kind of comfort, but guess what? You can whip it up faster than you can decide on takeout! It’s the kind of meal that brings everyone to the table, fills your kitchen with amazing aromas, and tastes like your favorite Tex-Mex joint, all from the cozy confines of your own home. Get ready for a new family favorite!
Why You’ll Love This Recipe
- Fast: Seriously quick weeknight meal magic!
- Easy: Simple steps, straightforward ingredients, maximum flavor payoff.
- Giftable: (Okay, maybe not the whole skillet!) But the idea is shareable comfort food. Plus, it’s perfect for feeding a crowd.
- Crowd-pleasing: Who doesn’t love tender steak, flavorful veggies, and ALL the cheese? It’s a guaranteed hit.
Ingredients
Here’s what you’ll need to gather for this deliciousness. Think of it as your flavor squad!
- For the Skillet:
- 1½ lbs skirt steak or ribeye, thinly sliced: Your choice! Skirt steak is traditional for fajitas and super flavorful, but ribeye is wonderfully tender. Slice it thin against the grain for best results.
- 1 tbsp olive oil: For searing that beautiful steak.
- 1 tbsp butter: Adds richness and helps brown the veggies.
- 1 tsp garlic powder: Essential flavor builder.
- 1 tsp onion powder: Another must-have savory base.
- 1 tsp smoked paprika: Adds that lovely smoky depth.
- 1 tsp chili powder: Brings a touch of warmth.
- 1 tsp cumin: The signature Tex-Mex spice!
- 1 tsp salt: Enhances all the other flavors.
- ⅛ tsp pepper, to your liking: Start small and add more if you like a kick.
- 1 red bell pepper, sliced: For sweetness and color.
- 1 green bell pepper, sliced: Classic fajita flavor.
- 1 yellow onion, sliced: Adds a nice savory bite when softened.
- 1 cup shredded Monterey Jack or cheddar cheese: Or a blend! For topping everything off with extra cheesy goodness.
- ¾ cup queso dip (store-bought or homemade): This is where the “queso” magic happens! Use your favorite jarred kind or whip up your own if you’re feeling ambitious.
- For the Mexican Rice:
- 1 tbsp oil: Toasting the rice is key!
- 1 cup long grain white rice: The base for soaking up all those amazing fajita flavors.
- 1 ¾ cups chicken broth: Adds flavor as the rice cooks. Vegetable broth works too!
- ½ cup tomato sauce: Gives the rice its classic color and tangy flavor.
- 1 tsp cumin: Repeating that fajita spice in the rice ties it all together.
- ½ tsp garlic powder: More savory goodness for the rice.
- Salt, to your liking: Don’t forget to season your rice!
How to Make It
Alright, let’s get cooking! We’ll start with the rice so it’s ready when your fajita skillet is.
For the Mexican Rice:
1. Grab a medium saucepan and heat up the oil over medium heat. Add your long grain rice and stir it around for about 3-5 minutes, until it’s slightly toasted and opaque. This step adds a lovely nutty flavor!
2. Pour in the chicken broth, tomato sauce, cumin, garlic powder, and a good pinch of salt. Give it a stir.
3. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Try not to peek too much! Once done, take it off the heat and let it sit, still covered, for 5 minutes before fluffing with a fork.
For the Queso Steak Fajita Skillet:
1. While your rice is simmering, season your thinly sliced steak in a bowl with the garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper. Toss it around so every piece is coated.
2. Heat the olive oil and butter in a large skillet (cast iron works great here if you have one!) over medium-high heat. Once the butter is melted and sizzling slightly, add half of your seasoned steak in a single layer. Don’t overcrowd the pan, or the steak will steam instead of sear!
3. Cook for just 1-2 minutes per side until browned and cooked through. Remember, these thin slices cook super fast! Remove the cooked steak to a plate and repeat with the remaining steak.
4. Reduce the heat slightly if needed, and add your sliced bell peppers and onion to the same skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the veggies are softened and slightly caramelized. Scrape up any tasty bits from the bottom of the pan as you go!
5. Return all the cooked steak to the skillet with the veggies. Pour the queso dip over everything and stir gently to combine. Let it heat through for a minute or two.
6. Sprinkle the shredded cheese evenly over the top. You can pop a lid on for a minute or two or slide the skillet under a broiler for a quick melt if you like that slightly browned cheese top (keep a close eye on it!).
Now, scoop some fluffy Mexican rice onto your plates and pile that incredible queso steak fajita skillet mixture right over the top. Dinner is served!
Substitutions & Additions
Want to mix things up? This recipe is super flexible!
- Change the Protein: Thinly sliced chicken breast or thighs, shrimp, or even firm tofu would work well here.
- Vary the Veggies: Feel free to add sliced mushrooms, zucchini, or even some corn kernels when you add the peppers and onions.
- Add Beans: Stir in a can of rinsed and drained black beans or pinto beans with the queso for extra heartiness.
- Spice it Up: Add a pinch of cayenne pepper with the other spices, or toss in some sliced jalapeños with the bell peppers for extra heat.
- Toppings Galore: Don’t forget your favorite fajita fixings! Think chopped fresh cilantro, a squeeze of lime juice, a dollop of sour cream or Greek yogurt, or some sliced avocado or guacamole.
Tips for Success
A few pointers to make sure your skillet dinner is absolutely perfect:
- Slice Against the Grain: This is key for tender steak! Look for the lines in the meat and cut across them.
- Don’t Overcrowd the Pan: Cook the steak in batches if necessary. This allows it to sear nicely rather than steam.
- Rice Resting: Letting the rice steam for 5 minutes after cooking ensures it’s fluffy and not mushy.
- Prep Ahead: You can slice the steak and veggies a day in advance and keep them in separate containers in the fridge. You can also cook the Mexican rice ahead of time and reheat it gently.
How to Store It
Got leftovers? Lucky you!
Let the skillet mixture and the rice cool completely before storing them separately in airtight containers in the refrigerator. They’ll keep well for 3-4 days.
To reheat, gently warm the rice in the microwave or on the stovetop with a splash of water or broth. Reheat the steak and veggie mixture in a skillet over medium heat, adding another splash of queso or broth if needed, until heated through. You can also microwave individual portions.
FAQs
Here are a few common questions you might have:
Q: Can I use pre-shredded cheese?
A: You sure can! Freshly shredded melts a little smoother, but pre-shredded works just fine for convenience.
Q: I don’t have queso dip, what else can I use?
A: You could try melting some extra shredded cheese (like a blend of Monterey Jack and a little American or Velveeta for creaminess) with a splash of milk or broth in the skillet after the veggies are cooked to create a simple cheese sauce, though the flavor won’t be exactly the same as using queso.
Q: Is skirt steak necessary?
A: No, ribeye is a great alternative as suggested. Flank steak is also a very popular choice for fajitas – just be sure to slice it thinly against the grain!
Easy Cheesy Queso Steak Fajita Skillet with Mexican Rice
Equipment
- Medium saucepan
- Large skillet cast iron works great
Ingredients
For the Skillet
- 1.5 lbs skirt steak or ribeye thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 0.125 tsp pepper to your liking
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 1 cup shredded Monterey Jack or cheddar cheese Or a blend!
- 0.75 cup queso dip store-bought or homemade
For the Mexican Rice
- 1 tbsp oil
- 1 cup long grain white rice
- 1.75 cups chicken broth Vegetable broth works too!
- 0.5 cup tomato sauce
- 1 tsp cumin
- 0.5 tsp garlic powder
- Salt to your liking
Instructions
- Grab a medium saucepan and heat up the oil over medium heat. Add your long grain rice and stir it around for about 3-5 minutes, until it's slightly toasted and opaque.
- Pour in the chicken broth, tomato sauce, cumin, garlic powder, and a good pinch of salt. Give it a stir.
- Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Once done, take it off the heat and let it sit, still covered, for 5 minutes before fluffing with a fork.
- While your rice is simmering, season your thinly sliced steak in a bowl with the garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper. Toss it around so every piece is coated.
- Heat the olive oil and butter in a large skillet (cast iron works great here if you have one!) over medium-high heat. Once the butter is melted and sizzling slightly, add half of your seasoned steak in a single layer.
- Cook for just 1-2 minutes per side until browned and cooked through. Remove the cooked steak to a plate and repeat with the remaining steak.
- Reduce the heat slightly if needed, and add your sliced bell peppers and onion to the same skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the veggies are softened and slightly caramelized.
- Return all the cooked steak to the skillet with the veggies. Pour the queso dip over everything and stir gently to combine. Let it heat through for a minute or two.
- Sprinkle the shredded cheese evenly over the top. You can pop a lid on for a minute or two or slide the skillet under a broiler for a quick melt if you like that slightly browned cheese top (keep a close eye on it!).
- Now, scoop some fluffy Mexican rice onto your plates and pile that incredible queso steak fajita skillet mixture right over the top. Dinner is served!
Notes
Want to mix things up? This recipe is super flexible!
Change the Protein: Thinly sliced chicken breast or thighs, shrimp, or even firm tofu would work well here.
Vary the Veggies: Feel free to add sliced mushrooms, zucchini, or even some corn kernels when you add the peppers and onions.
Add Beans: Stir in a can of rinsed and drained black beans or pinto beans with the queso for extra heartiness.
Spice it Up: Add a pinch of cayenne pepper with the other spices, or toss in some sliced jalapeños with the bell peppers for extra heat.
Toppings Galore: Don't forget your favorite fajita fixings! Think chopped fresh cilantro, a squeeze of lime juice, a dollop of sour cream or Greek yogurt, or some sliced avocado or guacamole. Tips for Success:
A few pointers to make sure your skillet dinner is absolutely perfect:
Slice Against the Grain: This is key for tender steak! Look for the lines in the meat and cut across them.
Don't Overcrowd the Pan: Cook the steak in batches if necessary. This allows it to sear nicely rather than steam.
Rice Resting: Letting the rice steam for 5 minutes after cooking ensures it's fluffy and not mushy.
Prep Ahead: You can slice the steak and veggies a day in advance and keep them in separate containers in the fridge. You can also cook the Mexican rice ahead of time and reheat it gently. How to Store It:
Got leftovers? Lucky you!
Let the skillet mixture and the rice cool completely before storing them separately in airtight containers in the refrigerator. They'll keep well for 3-4 days.
To reheat, gently warm the rice in the microwave or on the stovetop with a splash of water or broth. Reheat the steak and veggie mixture in a skillet over medium heat, adding another splash of queso or broth if needed, until heated through. You can also microwave individual portions. FAQs:
Here are a few common questions you might have:
Q: Can I use pre-shredded cheese?
A: You sure can! Freshly shredded melts a little smoother, but pre-shredded works just fine for convenience.
Q: I don't have queso dip, what else can I use?
A: You could try melting some extra shredded cheese (like a blend of Monterey Jack and a little American or Velveeta for creaminess) with a splash of milk or broth in the skillet after the veggies are cooked to create a simple cheese sauce, though the flavor won't be exactly the same as using queso.
Q: Is skirt steak necessary?
A: No, ribeye is a great alternative as suggested. Flank steak is also a very popular choice for fajitas – just be sure to slice it thinly against the grain!