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Cheese steak fajita skillet with vegetables over Mexican rice
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Cheese Steak Fajita Skillet Over Mexican Rice

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

Store leftovers in an airtight container for up to 3 days. Keep rice and steak mixture together or store separately for best texture.