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.
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.
- 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.