Introduction

Hey there, busy friend! Ever have those nights when you crave something utterly delicious, maybe a little bit like restaurant comfort food, but you just don’t have the energy for a big fuss? Yep, me too. That’s exactly why I fell head-over-heels for this Queso Steak Fajita Skillet. It’s one of those magical recipes that comes together in a flash, uses simple ingredients, and delivers big, bold flavors that’ll make everyone happy. Plus, let’s be honest, that creamy, dreamy queso on top? Absolute game-changer. Get ready to ditch the takeout menu because this skillet is about to become your new weeknight hero!

Why You’ll Love This Recipe

Seriously, what’s not to love? This dish checks all the boxes:

Fast: From start to finish, you’re looking at less than 30 minutes. Perfect for crazy weeknights!
Easy: If you can slice, stir, and simmer, you can make this! No complicated techniques here.
Giftable: (Okay, maybe not literally giftable unless someone is popping over, but it’s definitely shareable and perfect for feeding a crowd or just yourself!)
Crowd-Pleasing: Who can resist tender steak, seasoned veggies, fluffy rice, and gooey queso? Kids and adults alike devour this.

Ingredients

Here’s what you’ll need to whip up this skillet magic. Most of these are pantry staples or easy finds at any grocery store!

2 cups Minute Rice: Our quick-cooking best friend! Gets fluffy and ready in no time.
2 cups chicken broth: Using broth instead of water for the rice adds an extra layer of flavor right from the start. You could use vegetable broth too!
1 packet fajita seasoning: This is your shortcut to authentic fajita flavor. Feel free to use your favorite brand or even a homemade blend.
8 oz tomato sauce: Adds a nice base and a touch of tanginess to the sauce.
3 bell peppers, sliced: Use a mix of colors (red, green, yellow, orange) for a vibrant and flavorful mix. They add sweetness and crunch!
½ yellow onion, diced: An essential aromatic for building flavor.
2 tbsp olive oil: For searing the steak and softening those veggies. Any neutral cooking oil works.
1 lb top sirloin, sliced into strips: Top sirloin is a great, affordable cut that’s tender when cooked quickly. Slice it against the grain for the most tender bites!
Gordo’s cheese dip (as desired): Ah, the star! Use as much (or as little, but let’s be real, probably more!) as your heart desires. That creamy, slightly spicy goodness is what makes this dish sing.

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll have a delicious dinner on the table before you know it.

First things first, let’s get our rice base ready. You’ll prepare the Minute Rice according to the package directions, but instead of water, use that chicken broth. This infuses flavor right into the rice. Once it’s done, just set it aside, covered, to keep warm.

Next, grab your biggest skillet and heat up that olive oil over medium-high heat. You want it hot enough to get a nice sear on your steak.

Now, add your steak strips to the hot skillet. Don’t overcrowd the pan – cook the steak in batches if necessary to make sure it browns nicely on all sides. Once it’s beautifully browned (it won’t be fully cooked through yet, and that’s okay!), remove the steak from the skillet and set it aside. It’ll finish cooking later.

Add your sliced bell peppers and diced onion to the same skillet (no need to wash it – those little brown bits from the steak add flavor!). Cook them, stirring occasionally, until they start to soften up and get a little color, usually about 5 to 7 minutes. They should still have a little bite.

It’s time to bring the gang back together! Return the cooked steak strips to the skillet with the softened vegetables.

Pour in the tomato sauce and sprinkle that fajita seasoning packet over everything. Stir it all up really well, making sure every piece of steak and every veggie is coated in that delicious flavor mix.

Bring the mixture to a gentle simmer. Let it bubble away for about 5 to 10 minutes. This is where all those wonderful flavors meld together, the sauce thickens slightly, and the steak finishes cooking to tender perfection.

To serve, spoon a generous portion of the prepared flavorful rice onto plates.

Pile the warm steak and vegetable mixture right on top of the rice.

And now for the best part! Spoon that glorious Gordo’s cheese dip generously over the entire dish. Seriously, don’t be shy here! Let it drizzle down over the steak, veggies, and rice. It’s the perfect creamy, cheesy finish.

Substitutions & Additions

This recipe is super versatile! Here are a few ideas to mix things up:

Protein Swaps: Not a steak fan? Try sliced chicken breast or thighs, shrimp (add at the end, they cook fast!), or even sliced portobello mushrooms for a vegetarian option.
Veggies: Add other quick-cooking veggies like zucchini, corn, or even some chopped spinach.
Rice Alternatives: Use brown Minute Rice, quinoa, or even serve it over lettuce wraps for a low-carb option.
Beans: Stir in a can of black beans or pinto beans (rinsed and drained) when you add the tomato sauce for extra fiber and flavor.
Spice It Up: Add a pinch of cayenne pepper, a diced jalapeño with the onions and peppers, or a dash of hot sauce to the skillet.
Toppings Galore: Besides the queso, add your favorite fajita toppings like sour cream, guacamole or sliced avocado, fresh cilantro, or a squeeze of lime juice.

Tips for Success

A few pointers to make sure your skillet dinner is absolutely perfect:

Don’t Crowd the Pan: When searing the steak, cook it in batches if needed. Overcrowding will steam the meat instead of browning it, and you won’t get that nice crust.
Slice Against the Grain: This is key for tender steak strips! Look at the meat fibers and slice across them.
Veggies Al Dente: Don’t overcook your peppers and onions in the initial step. They’ll continue to cook when they simmer with the sauce, so aim for slightly tender-crisp at first.
Taste and Adjust: Once the sauce is simmering, give it a taste. Need a little more salt? A pinch of pepper? Adjust the seasoning to your liking!
Prep Ahead: Slice your bell peppers and onions earlier in the day or the day before to make dinner prep even faster.

How to Store It

Got leftovers? Lucky you! This skillet dish stores well.

Store the steak and veggie mixture and the cooked rice separately in airtight containers in the refrigerator.
It will keep for 3-4 days in the fridge.
To reheat, you can gently warm the steak/veggie mixture and rice in the microwave or in a skillet on the stovetop over medium heat. Add a splash of broth or water if needed to loosen the sauce.
Add fresh, warm Gordo’s cheese dip just before serving for the best results.

FAQs

Can I use a different cut of steak? Yes! Flank steak or skirt steak are also great options for fajitas. Just make sure to slice them thinly against the grain.
Can I make this spicier? Absolutely! Add some red pepper flakes or a dash of cayenne pepper when you add the fajita seasoning. You can also cook a diced jalapeño with the bell peppers and onions.
Do I have to use Gordo’s cheese dip? While Gordo’s gives it that signature creamy, slightly spicy flavor that works perfectly here, you could use another brand of prepared queso dip, or even make your own simple cheese sauce.
Can I use regular long-grain rice? You could, but the cooking time will be longer. You’ll need to cook the rice separately according to package directions before you start the skillet part, as regular rice takes closer to 15-20 minutes to cook. Minute Rice is key for the speedy nature of this particular recipe!

Easy Weeknight Cheesy Steak Fajita Skillet with Rice & Queso

A quick and easy weeknight meal featuring tender steak strips, seasoned bell peppers and onions, fluffy rice, and creamy, dreamy queso, all made in one skillet.

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Equipment

Skillet Use your biggest skillet

Ingredients

Main Ingredients

2 cups Minute Rice
2 cups chicken broth or vegetable broth
1 packet fajita seasoning or homemade blend
8 oz tomato sauce
3 bell peppers sliced, mix of colors
0.5 yellow onion diced
2 tbsp olive oil or any neutral cooking oil
1 lb top sirloin sliced into strips, against the grain
Gordo’s cheese dip as desired, or other prepared queso

Instructions

Prepare the Minute Rice according to package directions using chicken broth instead of water. Set aside, covered, to keep warm.
Heat olive oil in a large skillet over medium-high heat.
Add steak strips to the hot skillet, cooking in batches if necessary to brown nicely. Remove steak from skillet and set aside.
Add sliced bell peppers and diced onion to the same skillet. Cook, stirring occasionally, until softened (5-7 minutes).
Return the cooked steak strips to the skillet with the vegetables.
Pour in the tomato sauce and sprinkle the fajita seasoning over everything. Stir well to coat.
Bring the mixture to a gentle simmer and let bubble for about 5 to 10 minutes, allowing flavors to meld and sauce to thicken.
To serve, spoon prepared rice onto plates.
Pile the warm steak and vegetable mixture on top of the rice.
Spoon Gordo's cheese dip generously over the entire dish.

Notes

Tips for Success:
- Don't overcrowd the pan when searing the steak; cook in batches if needed.
- Slice steak against the grain for tender bites.
- Cook peppers and onions until slightly tender-crisp initially, as they will continue to cook during simmering.
- Taste and adjust seasoning after simmering.
- Slice veggies ahead of time for faster prep.

Substitutions & Additions:
- Protein: Use sliced chicken breast/thighs, shrimp, or portobello mushrooms.
- Veggies: Add zucchini, corn, or spinach.
- Rice Alternatives: Brown Minute Rice, quinoa, or serve over lettuce wraps.
- Beans: Stir in rinsed black or pinto beans.
- Spice: Add cayenne, diced jalapeño, or hot sauce.
- Toppings: Add sour cream, guacamole/avocado, cilantro, or lime juice.

Storage:
- Store steak/veggie mixture and rice separately in airtight containers in the fridge for 3-4 days.
- Reheat gently in microwave or skillet. Add broth/water if needed.
- Add fresh, warm queso before serving leftovers.

FAQs:
- Other steak cuts like flank or skirt steak can be used; slice thinly against the grain.
- To make it spicier, add red pepper flakes, cayenne, or a diced jalapeño.
- Another brand of prepared queso or homemade cheese sauce can be substituted for Gordo's.
- Regular long-grain rice can be used, but must be cooked separately beforehand as it takes longer than Minute Rice.