Cheesy Queso Steak Fajita Skillet
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.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
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
Optional Garnishes
- Chopped Cilantro
- Lime Wedges
- Sliced Jalapeños
- Sour Cream
Instructions
- In a large skillet over medium-high heat, warm the 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.
- 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 browned on the edges and cooked to your preferred doneness. Season with salt and pepper.
- Pour in the Minute Rice, warm chicken broth, and tomato sauce. Stir everything to combine, scraping up any browned bits from the bottom of the skillet. Bring 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 queso over the top. Let it melt into the hot skillet for 1 to 2 minutes, then swirl gently with a spatula to mix.
- Dish onto plates and serve immediately—enjoy while it’s fresh, melty, and packed with flavor! Top with cilantro, lime, or jalapeños as desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.