Name: Cheesy Queso Steak Fajita Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons Olive Oil (For sautéing); 1/2 cup Yellow Onion (Diced small); 3 pieces Bell Peppers (Sliced into thin strips, mixed colors preferred); 1 pound Top Sirloin Steak (Trimmed and cut into thin strips against the grain); 1 packet Fajita Seasoning (About 1 ounce, or 2 tablespoons homemade blend); 2 cups Minute Rice (Measured dry); 2 cups Chicken Broth (Warm); 8 ounces Tomato Sauce (Room temperature); 8 ounces Queso (Warmed to easily spoon over top); 1/2 teaspoon Salt (To taste); 1/4 teaspoon Black Pepper (To taste); Chopped Cilantro; Lime Wedges; Sliced Jalapeños; Sour Cream

Jump to Recipe

Creamy, juicy, and loaded with bright fajita flavors, this Cheesy Queso Steak Fajita Skillet is the kind of weeknight winner that feels like a celebration. Imagine tender strips of sirloin seared to perfection, tossed with sweet peppers and onions, stirred into savory tomato rice, and crowned with a decadent blanket of queso that melts into every nook and cranny. Fun fact: queso has been a Tex-Mex game changer for decades—one spoonful and you’ll see why families fight for the last dip. This recipe is wonderfully simple, quick to pull together, and hits the comfort-food jackpot.

If you love one-skillet dinners, you’ll find this as satisfying as my cheesy rotini skillet. Try this version when you want bold flavor without fuss and see why busy cooks keep it in heavy rotation. Ready to make dinner unforgettable? Let’s get cooking and have fun with it. For another cheesy crowd-pleaser, check out this hearty option: Cheesy Cajun Garlic Chicken Rotini Skillet.

What is Cheesy Queso Steak Fajita Skillet?

What’s in a name? Plenty of deliciousness. Cheesy Queso Steak Fajita Skillet combines three favorites into one: classic fajita-seasoned steak and peppers, rice cooked in tomatoey broth, and a luxurious queso finish that makes every bite ooze comfort. Why “queso” and “steak” in the same sentence? Because why not have both? It’s like the culinary equivalent of putting on your comfiest sweater and dancing in the kitchen.

You might wonder how it earned the nickname—maybe someone declared, “the way to a man’s heart is through his stomach,” right after stealing the first spoonful of queso. Try this dish and you’ll understand the rumor. Go ahead, give it a whirl and tell me which part you love most.

Why You’ll Love This

This skillet is irresistible for three big reasons. First, the main highlight is that dreamy queso melt that ties everything together—creamy, salty, and utterly crave-worthy. Second, making it at home saves money over takeout because one pan feeds a family for much less than restaurant fajitas and queso. Third, the toppings and ingredients—charred bell peppers, caramelized onions, seared sirloin, and tangy tomato rice—create layers of flavor and texture that keep everyone coming back for seconds.

If you enjoy rich, saucy skillet meals, you’ll find this a close cousin to my bacon cheeseburger queso dip for party nights, but heartier and dinner-ready. Ready to make it tonight? Your family will thank you.

How to Make:

Quick Overview

This recipe is easy and fast: sear the steak, sauté the veg, simmer rice with tomato and broth, then finish with a generous pour of queso. Preparation is straightforward and most steps happen in one skillet, so cleanup is easy. Expect a mix of tender steak, soft rice, and a creamy queso finish with a slight caramelized edge from the peppers.

Approximate time: Prep 10 minutes, Cook 20–25 minutes, Total about 30–35 minutes.

Ingredients

2 tablespoons olive oil, room temperature, for sautéing
1/2 yellow onion, diced small
3 bell peppers, sliced into thin strips (use mixed colors for best flavor)
1 pound top sirloin steak, trimmed and cut into thin strips against the grain
1 packet fajita seasoning (about 1 ounce), or 2 tablespoons homemade blend
2 cups Minute Rice (or instant rice), measured dry
2 cups chicken broth, warm
8 ounces tomato sauce, room temperature
8 ounces Gordo’s cheese dip (or your favorite queso), warmed to easily spoon over top
Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black pepper)
Optional garnishes: chopped cilantro, lime wedges, sliced jalapeños, and sour cream

Directions

In a large skillet over medium-high heat, warm the 2 tablespoons olive oil. Add the diced onion and sliced bell peppers. Sauté for 2 to 3 minutes until they start to soften and just begin to caramelize, stirring occasionally so they cook evenly.
Add the steak strips to the skillet. Sprinkle over the fajita seasoning and stir well to coat the meat and vegetables. Sear the steak for 3 to 5 minutes, stirring, until the strips are browned on the edges and cooked to your preferred doneness. Season with a little salt and pepper.
Pour in the 2 cups Minute Rice, 2 cups warm chicken broth, and 8 ounces tomato sauce. Stir everything to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Cover the skillet and cook according to the rice package directions (usually 5 to 7 minutes for instant rice) until the rice is tender and most of the liquid is absorbed. Check once and stir gently to prevent sticking.
Once the rice is ready, spoon the 8 ounces of Gordo’s cheese dip (or any creamy queso) over the top. Let it melt into the hot skillet for 1 to 2 minutes, then swirl gently with a spatula so the queso threads through the rice and steak for a perfectly cheesy finish.
Dish onto plates and serve immediately—enjoy while it’s fresh, melty, and packed with flavor! Top with cilantro, lime, or jalapeños as desired.

Cheesy Queso Steak Fajita Skillet

What to Serve With

Warm tortillas or tortilla chips for scooping the cheesy filling
A crisp green salad with lime vinaigrette to cut through the richness
Classic sides like Mexican street corn or a simple black bean salad
Drinks: icy margaritas, a citrusy iced tea, or a cold Mexican lager
For a lighter touch, serve with a side of pico de gallo and a squeeze of fresh lime

Top Tips for Perfecting

Use thinly sliced steak and cut against the grain for maximum tenderness.
If you don’t have Minute Rice, use a quick-cooking rice and adjust liquid and cook time accordingly.
Warm the queso slightly before adding so it melts smoothly into the skillet.
Want more char on the peppers? Sauté them a minute longer before adding the steak.
Avoid overcooking the steak—remove the skillet from heat once rice is nearly done and let residual heat finish the meat.
Swap sirloin for skirt or flank steak if you prefer deeper beef flavor, but slice thin and quickly to avoid toughness.
For a vegetarian twist, swap steak for seasoned mushrooms or firm tofu and use vegetable broth.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Separate any garnishes like lime wedges or fresh cilantro.
Freezing: This dish is best fresh, but you can freeze portions (without fresh garnishes) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over low-medium heat with a splash of broth or water to loosen the rice and revive the queso. Microwave in 30-second bursts, stirring between, adding a little liquid if it seems dry.
Note: Queso texture may thicken after refrigeration; warming slowly restores creaminess.

FAQs

What cut of steak works best for fajitas?
Top sirloin, skirt, or flank steak all work well. Choose a cut you like and slice thinly against the grain for tenderness.

Can I make this gluten-free?
Yes. Ensure your fajita seasoning and queso are labeled gluten-free, and use gluten-free broth if needed.

How spicy is this dish?
Spiciness depends on your fajita seasoning and queso. Use mild versions to keep it family-friendly, or add jalapeños or hot sauce for more heat.

Can I use fresh-cooked rice instead of Minute Rice?
Yes, but you’ll need to adjust liquid and cooking time. Use 1 1/2 to 2 cups cooked rice and fold it in at the end, heating just until warmed through.

Is this freezer-friendly?
You can freeze the cooked skillet (minus fresh garnishes) for up to 2 months. Thaw in the fridge and reheat slowly to preserve texture.

Can I make this dairy-free?
Substitute a dairy-free queso or blend melted dairy-free cheese with a splash of non-dairy milk. Check labels to ensure all items are dairy-free.

Conclusion

This Cheesy Queso Steak Fajita Skillet is a simple, satisfying one-pan meal that brings big flavors to the table with minimal effort. It’s budget-friendly, family-approved, and perfect for nights when you want comfort food without a complicated process. Try it and you’ll see why a skillet of sizzling steak, peppers, tomato rice, and melty queso becomes an instant favorite.

For inspiration and variations on the queso-steak theme, take a look at this tasty Queso Steak Fajita Skillet – Cooking with Katie Cross and this handy One Pan Steak Fajita and Rice Skillet – Asili Glam.