Cheese Steak Fajita Skillet
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.
Servings: 4 servings
Equipment
- Skillet
Ingredients
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)
Instructions
- 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 until they begin to soften. Add the top sirloin strips and sprinkle the fajita seasoning over the steak and vegetables. Sear the steak until browned, about 3–5 minutes.
- Pour in the Minute Rice, hot chicken broth, and tomato sauce. Stir well and bring to a gentle simmer. Reduce heat to low, cover, and cook according to rice package instructions (about 5 minutes for Minute Rice).
- Once the rice is cooked and most of the liquid is absorbed, spoon Gordo’s cheese dip over the skillet. Allow the heat to melt the cheese for about 1–2 minutes, then gently fold it through the dish.
- Taste and adjust seasoning if needed. Serve immediately while hot and cheesy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Can be frozen for up to 2 months.