Name: Cheese Steak Fajita Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Minute Rice, uncooked; 2 cups Chicken broth, hot; 1 packet Fajita seasoning; 8 oz Tomato sauce; 3 Bell peppers, sliced ((mix of red, yellow, and green for color)); 1/2 Yellow onion, diced; 2 tbsp Olive oil; 1 lb Top sirloin, sliced into thin strips; Gordo’s cheese dip ((use as much as you like, warmed or at room temperature for easier melting))

Jump to Recipe

Creamy, juicy, and packed with bold fajita flavors, this Cheese Steak Fajita Skillet is the kind of dinner that turns ordinary weeknights into something a little bit legendary. Think tender strips of top sirloin, bright bell peppers and onions, and fluffy Minute Rice all cozying up under generous spoonfuls of melty Gordo’s cheese dip — dinner ready in one pan and on the table fast. Fun fact: skillet dinners like this became popular because they stretch a little protein farther and make cleanup a breeze.

What makes this recipe special is its simplicity and family-friendly appeal: kids love the melty cheese, adults love the savory steak and peppers, and everyone appreciates how quickly it comes together. If you enjoy hearty skillet meals like the Bacon Cheeseburger Queso Dip recipe on the blog, you’ll find this one just as comforting and just a bit lighter. Try it for a busy weeknight or a relaxed weekend meal — you’ll be glad you did.

Here’s a clickable idea for extra inspiration: check out this bacon-forward twist I love for sharing apps and dips: https://recipesfiber.com/bacon-cheeseburger-queso-dip/

What is Cheese Steak Fajita Skillet?

Why call it a Cheese Steak Fajita Skillet? Is it a Philly cheesesteak that went south of the border for a vacation? Maybe it’s a fajita that decided to go cheesy and stay in one pan. Either way, it’s the delightful mashup of steak-meets-fajita flavors with the creamy goodness of queso mixed right into the rice — easy, bold, and a little bit fun. After all, isn’t it true that “the way to a man’s heart is through his stomach.” Whether you’re feeding a crowd or just treating yourself, this skillet is a tasty compromise between comfort food and weekday practicality. Give it a try and see which side of the story you prefer!

Why You’ll Love This

Bold, comforting flavor: Tender steak strips and caramelized peppers combine with rich tomato sauce and melty cheese for a deeply satisfying bite every time.
Economical and efficient: Using Minute Rice and one skillet keeps costs down and cleanup minimal, stretching ingredients to feed more people without fuss.
Customizable toppings: Fresh cilantro, lime, extra queso, or a dollop of sour cream take this from good to unforgettable.

If you liked the spicy, saucy vibes of the Cajun Steak Penne with Ranch Honey Cheese Sauce on this blog, you’ll appreciate how this skillet trades pasta for rice and keeps the proteins and spice front and center: https://recipesfiber.com/cajun-steak-penne-ranch-honey-cheese-sauce/

Now get your skillet ready — this one’s a crowd-pleaser.

How to Make

Quick Overview

This dish is straightforward: sauté peppers and onions, sear thinly sliced sirloin, add rice, broth, and tomato sauce, simmer until tender, then fold in cheesy goodness. It’s fast to prepare, comforting to eat, and the standout element is the creamy melt of Gordo’s cheese dip mingling with savory steak juices. Prep time: about 10 minutes. Cook time: about 15–20 minutes total, depending on your rice instructions.

Ingredients

2 cups Minute Rice, uncooked
2 cups chicken broth, hot
1 packet fajita seasoning
8 oz tomato sauce
3 bell peppers, sliced (use a mix of red, yellow, and green for color)
1/2 yellow onion, diced
2 tbsp olive oil
1 lb top sirloin, sliced into thin strips
Gordo’s cheese dip, use as much as you like (warmed or at room temperature for easier melting)

Directions

Cook the Vegetables & Steak: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and sliced bell peppers. Sauté for 2–3 minutes, stirring frequently, just until they begin to soften and the edges turn translucent. Next, add the 1 pound of top sirloin strips to the skillet and sprinkle the packet of fajita seasoning evenly over the steak and vegetables. Increase the heat slightly and sear the steak, stirring occasionally, until the strips are browned on the outside and cooked to your liking — about 3–5 minutes depending on thickness.
Make the Rice: Pour in 2 cups Minute Rice, 2 cups hot chicken broth, and 8 ounces tomato sauce. Stir well so everything is evenly combined and the rice is submerged in liquid. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook according to your rice package instructions (Minute Rice usually takes about 5 minutes once simmering). Stir once halfway to prevent sticking.
Add the Queso: Once the rice is cooked and most of the liquid is absorbed, spoon Gordo’s cheese dip generously over the skillet. Allow the heat from the rice and steak to melt the cheese — about 1–2 minutes. Gently fold the cheese through so it creates creamy pockets throughout the dish.
Serve: Taste and adjust seasoning if needed (salt, pepper, or a squeeze of lime). Scoop onto plates and enjoy immediately while it’s hot, cheesy, and comforting!

Cheese Steak Fajita Skillet

What to Serve With

A bright green salad with lime vinaigrette to cut through the richness
Warm flour or corn tortillas for scooping and making tacos
Pickled jalapeños and extra salsa for heat lovers
Cilantro-lime rice or a simple black bean side for more substance
Margaritas, a cold beer, or a refreshing iced tea as your drink pairing

Top Tips for Perfecting

Use thinly sliced steak for quick, even cooking. Freeze the steak for 15–20 minutes before slicing to make thinner strips.
Warm the Gordo’s cheese dip slightly before adding to help it fold in smoothly.
Don’t overcook the peppers — you want them tender-crisp for texture contrast with the rice.
If you prefer more saucy rice, add an extra 1/4 cup of chicken broth or tomato sauce while simmering.
Common mistake: crowding the pan. If your skillet is small, cook the steak in two batches to get a good sear.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: This dish can be frozen, but texture may change slightly due to the rice and cheese. Cool completely, then freeze in airtight containers for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the rice and revive the creaminess. Microwave in short 30–45 second bursts, stirring in between, until heated through.

FAQs

Can I use a different cut of steak?
Yes — flank, skirt, or sirloin tips all work well. Just slice thinly against the grain for tenderness and adjust cooking time based on thickness.

Can I make this vegetarian?
Absolutely. Swap the steak for seasoned and sautéed mushrooms, firm tofu strips, or a can of drained black beans for protein.

Is Minute Rice necessary?
No, you can use other quick-cooking rices; just follow package liquid and timing. If using long-grain rice, adjust liquid and simmer time accordingly.

How spicy is the fajita seasoning?
It depends on the brand. Start with one packet and add more chili powder or cayenne if you want extra heat.

Can I bake this instead of cooking on the stovetop?
You can finish in a 350°F oven for 10 minutes after combining ingredients to melt the cheese and meld flavors, but initial searing and sautéing on the stovetop gives the best texture.

Conclusion

This Cheese Steak Fajita Skillet is an all-in-one, comforting meal that’s fast enough for weeknights and tasty enough for a weekend treat. With tender steak strips, colorful peppers, and a creamy cheese finish, it’s proof that fuss-free dinners can still feel special. Give it a try, share it with family, and don’t be surprised if it becomes a repeat request.

For more queso-forward skillet inspiration, see Queso Steak Fajita Skillet – Cooking with Katie Cross (https://cookingwithkatiecross.com/queso-steak-fajita-skillet/). If you’d like another one-pan approach with similar flavors, check out One Pan Steak Fajita and Rice Skillet – Asili Glam (https://asiliglam.com/2025/01/one-pan-steak-fajita-and-rice-skillet.html).