Creamy, juicy, and packed with sizzling flavor, this Cheese Steak Fajita Skillet Over Mexican Rice is the kind of comfort food that feels like a hug on a plate. Tender slices of steak mingle with charred bell peppers and onions, all smothered in a melty blend of queso and shredded cheese, then served over a bed of fragrant, spiced Mexican rice. Fun fact: combining two favorite meals into one skillet was a favorite college trick for busy weeknights—less cleanup, more flavor.
This recipe is special because it’s simple to make, comes together quickly, and satisfies picky kids and hungry adults alike. If you love layered, cheesy skillet dinners, try this one—it’s like the weeknight cousin of our Cheesy Kielbasa Rice and Broccoli Skillet, but with bold Tex-Mex flavors and steak. Read on and get ready to make a skillet meal the whole family will ask for again.
What is Cheese Steak Fajita Skillet Over Mexican Rice?
Is it a Philly cheesesteak that went on vacation to Mexico? Is it a fajita that decided to cozy up with rice? That playful mashup is exactly what this dish is: steak fajita fixings layered over savory Mexican-style rice, all melted together with queso and shredded cheese. You might joke that this fusion was born because “the way to a man’s heart is through his stomach.” Who can blame anyone for inventing a dish that combines two universally loved comfort foods? Try it and see which side of the border your tastebuds prefer—either way, you’ll be back for seconds.
Why You’ll Love This:
- Sizzling, cheesy steak fajitas: Thinly sliced skirt steak or ribeye sears quickly and stays tender, while peppers and onions caramelize for a slightly sweet, smoky bite.
- Budget-friendly and satisfying: Making this at home saves money compared to takeout. A little steak goes a long way when paired with rice and cheese, feeding a family without breaking the bank.
- Flavorful toppings and textures: The creamy queso, melty Monterey Jack or cheddar, and the warm, lightly spiced Mexican rice create a balance of silky, crisp, and bold tastes that keep every forkful exciting.
If you enjoy dishes like Crazy Mexican Chicken and Rice with Cheese, you’ll appreciate how this recipe uses similar staples—rice, cheese, and bold spices—but swaps in beef for a richer, heartier profile. Don’t wait—grab your skillet and make this tonight.
How to Make:
Quick Overview
This recipe is straightforward: you’ll cook a simple Mexican rice, sear thin steak slices quickly, saute peppers and onions until slightly charred, then combine everything and finish with queso and shredded cheese. The standout element is the creamy queso that ties the steak and vegetables to the rice for a comforting, melty finish. Prep and cook time combined is about 35–45 minutes, making it a perfect weeknight meal.
Ingredients
- 1 1/2 lbs skirt steak or ribeye, thinly sliced
- 1 tbsp olive oil (for searing steak), room temperature
- 1 tbsp butter (for searing steak), room temperature
- 1 tsp garlic powder (for steak)
- 1 tsp onion powder (for steak)
- 1 tsp smoked paprika (for steak)
- 1 tsp chili powder (for steak)
- 1 tsp cumin (for steak)
- 1 tsp salt (for steak)
- 1/8 tsp pepper (for steak), or to your liking
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 cup shredded Monterey Jack or cheddar cheese, loosely packed
- 3/4 cup queso dip (store-bought or homemade), warmed slightly
- 1 tbsp oil (for rice), neutral oil like canola or vegetable
- 1 cup long grain white rice, rinsed until water runs clear
- 1 3/4 cups chicken broth, warm
- 1/2 cup tomato sauce
- 1 tsp cumin (for rice)
- 1/2 tsp garlic powder (for rice)
- Salt to your liking (for rice)
- Optional garnish: chopped cilantro, lime wedges
Directions
- Make the Mexican rice: In a medium skillet or saucepan over medium heat, add 1 tbsp oil and the rinsed rice. Toast the rice, stirring frequently, until it becomes lightly golden and smells nutty, about 3–4 minutes.
- Stir in the tomato sauce, 1 3/4 cups chicken broth, 1 tsp cumin, 1/2 tsp garlic powder, and salt to taste. Bring the mixture to a simmer.
- Cover the pan, reduce heat to low, and cook gently for 18–20 minutes until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside, keeping it covered.
- Season the steak: In a mixing bowl, toss the thin steak slices with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, and 1/8 tsp pepper until evenly coated.
- Sear the steak: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When shimmering, add the seasoned steak in a single layer (work in batches if needed) and sear for 2–3 minutes, just until browned but still juicy. Avoid overcooking. Remove steak to a plate and set aside.
- Sauté the peppers and onions: In the same skillet, add the sliced red and green bell peppers and yellow onion. Cook, stirring occasionally, until tender and slightly charred—about 6–8 minutes. Season lightly with a pinch of salt if desired.
- Combine steak and veggies: Return the seared steak to the skillet with the peppers and onions. Stir gently to combine and heat through.
- Add the cheese: Stir in 3/4 cup queso dip until the mixture is evenly coated. Sprinkle 1 cup shredded Monterey Jack or cheddar cheese over the top. Reduce heat to low and let the cheese melt and bubble, about 2–3 minutes.
- Serve: Spoon a bed of Mexican rice onto each plate or into bowls. Top with the cheesy steak fajita mixture. Garnish with chopped cilantro and a squeeze of lime if desired. Enjoy immediately.
What to Serve With:
- Fresh pico de gallo or salsa for brightness
- Warm flour or corn tortillas to turn this into handheld fajitas
- A crisp green salad with lime vinaigrette to cut richness
- Creamy guacamole or sliced avocado for added silkiness
- Pickled jalapeños or a simple cilantro-lime slaw for tang and crunch
- Drinks: cold Mexican lager, margarita, or iced tea with lime
Top Tips for Perfecting:
- Slice the steak thinly against the grain for maximum tenderness.
- Pat steak dry before seasoning to ensure a good sear.
- Don’t overcrowd the pan when searing—work in batches to avoid steaming.
- Toast the rice first for nuttier flavor and better texture.
- Use warm broth when cooking rice to keep cooking time steady.
- If your queso is thick, thin slightly with a splash of milk to achieve a saucy consistency.
- Avoid overcooking the steak—aim for quick browning and remove while still slightly pink inside.
- Substitute flank steak or thinly sliced sirloin if skirt or ribeye aren’t available.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep rice and steak mixture together or store separately for best texture.
- Freezing: You can freeze the steak fajita mixture (without rice) for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating. Rice freezes okay but may be slightly drier upon reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to revive moisture, stirring until warmed through. The oven at 350°F (175°C) in a covered dish also works well for even reheating. Microwave in short intervals, stirring between, to avoid uneven heating.
FAQs
Can I use a different cut of beef?
Yes. Flank, sirloin, or even thinly sliced round steak work well. Slice thinly against the grain for the best tenderness.
Can I make this vegetarian?
Absolutely. Substitute seasoned portobello strips, tofu, or a mix of beans and extra peppers for the steak, and omit the queso if you want a dairy-free option.
Is store-bought queso okay to use?
Yes—store-bought queso is a great shortcut. Warm it slightly so it mixes smoothly with the steak and veggies.
How can I make the rice spicier?
Add a chopped jalapeño while toasting the rice or stir in a pinch of cayenne or some chopped chipotle in adobo to the tomato sauce.
Can I prep any parts ahead of time?
You can slice the steak and vegetables a day ahead and store them separately in the fridge. Cook the rice ahead and reheat when ready to serve.
Conclusion
This Cheese Steak Fajita Skillet Over Mexican Rice is a weeknight hero—quick to prepare, budget-friendly, and loaded with melty, savory satisfaction. It’s forgiving for busy cooks, flexible with ingredients, and perfect for feeding a hungry family. If you want inspiration for a similar cheesy skillet, check out this great take on a queso-forward skillet at Queso Steak Fajita Skillet – Cooking with Katie Cross (https://cookingwithkatiecross.com/queso-steak-fajita-skillet/). Give this recipe a try, share it with friends, and enjoy the applause that follows a delicious, easy dinner.
Cheese Steak Fajita Skillet Over Mexican Rice
Equipment
- Mixing Bowl
- Skillet
- Saucepan
Ingredients
Meat
- 1.5 lbs skirt steak or ribeye, thinly sliced
Cooking Oils
- 1 tbsp olive oil for searing steak
- 1 tbsp butter for searing steak
Spices for Steak
- 1 tsp garlic powder for steak
- 1 tsp onion powder for steak
- 1 tsp smoked paprika for steak
- 1 tsp chili powder for steak
- 1 tsp cumin for steak
- 1 tsp salt for steak
- 0.125 tsp pepper for steak, or to your liking
Vegetables
- 1 red bell pepper sliced into thin strips
- 1 green bell pepper sliced into thin strips
- 1 yellow onion sliced into thin strips
Cheese
- 1 cup shredded Monterey Jack or cheddar cheese loosely packed
- 0.75 cup queso dip store-bought or homemade, warmed slightly
Rice
- 1 tbsp oil for rice, neutral oil like canola or vegetable
- 1 cup long grain white rice rinsed until water runs clear
- 1.75 cups chicken broth warm
- 0.5 cup tomato sauce
- 1 tsp cumin for rice
- 0.5 tsp garlic powder for rice
- to taste salt for rice
Optional Garnish
- chopped cilantro for garnish
- lime wedges for garnish
Instructions
- Make the Mexican rice: In a medium skillet or saucepan over medium heat, add 1 tbsp oil and the rinsed rice. Toast the rice, stirring frequently, until it becomes lightly golden and smells nutty, about 3–4 minutes.
- Stir in the tomato sauce, 1 3/4 cups chicken broth, 1 tsp cumin, 1/2 tsp garlic powder, and salt to taste. Bring the mixture to a simmer.
- Cover the pan, reduce heat to low, and cook gently for 18–20 minutes until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside, keeping it covered.
- Season the steak: In a mixing bowl, toss the thin steak slices with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp salt, and 1/8 tsp pepper until evenly coated.
- Sear the steak: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When shimmering, add the seasoned steak in a single layer (work in batches if needed) and sear for 2–3 minutes, just until browned but still juicy. Avoid overcooking. Remove steak to a plate and set aside.
- Sauté the peppers and onions: In the same skillet, add the sliced red and green bell peppers and yellow onion. Cook, stirring occasionally, until tender and slightly charred—about 6–8 minutes. Season lightly with a pinch of salt if desired.
- Combine steak and veggies: Return the seared steak to the skillet with the peppers and onions. Stir gently to combine and heat through.
- Add the cheese: Stir in 3/4 cup queso dip until the mixture is evenly coated. Sprinkle 1 cup shredded Monterey Jack or cheddar cheese over the top. Reduce heat to low and let the cheese melt and bubble, about 2–3 minutes.
- Serve: Spoon a bed of Mexican rice onto each plate or into bowls. Top with the cheesy steak fajita mixture. Garnish with chopped cilantro and a squeeze of lime if desired. Enjoy immediately.