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This Queso Steak Fajita Skillet brings together tender steak, vibrant bell peppers, and creamy queso in one easy pan for a flavorful 30-minute meal. It has become a favorite in my home for quick weeknight dinners when everyone wants something comforting but exciting. If you enjoy bold Mexican flavors with minimal fuss, this recipe is right up your alley.
I first made this during a busy weekday and was surprised how fast and fuss-free it was while still tasting restaurant-quality. Now it’s a go-to recipe whenever I want something hearty and flavorful without too much work.
Ingredients
- Minute Rice: Choose your preferred type but be mindful that cooking times vary
- Chicken broth: Adds savory depth though beef broth works well too
- Fajita seasoning: Key for delivering that classic Mexican flair
- Tomato sauce: Brings acidity and moisture to balance the richness
- Bell peppers: Use a mix of red, yellow, and green for sweetness and color
- Yellow onion: Builds the savory flavor base when sautéed
- Olive oil: For cooking steak and vegetables without overpowering flavor
- Top sirloin steak: I pick steak based on what’s fresh or on sale yet choose cuts good for quick sautéing
- Cheese dip or queso: The creamy topping that ties all the flavors together, Gordo’s cheese dip is my favorite
How To Make Queso Fajita Steak Skillet
- Sauté the Vegetables:
- Heat olive oil in a large skillet over medium-high heat. Add sliced yellow onion and bell peppers and cook for about 2 to 3 minutes until they start to soften. This quick sauté helps release their sweetness while keeping a bit of crunch.
- Cook and Season the Steak:
- Add thinly sliced steak strips to the skillet with the vegetables. Let the meat sear on each side for 2 to 3 minutes without moving it too much to build a nice crust. Sprinkle in fajita seasoning and stir to coat evenly for that signature fajita flavor.
- Simmer the Rice and Sauce:
- Pour in minute rice and chicken broth (or your choice of broth). Add tomato sauce and mix well. Bring to a gentle simmer, then cover and cook according to rice package instructions until the rice is tender and has absorbed all the liquid.
- Add the Queso and Serve:
- Drizzle generous amounts of cheese dip or queso over the cooked skillet. Let it melt into the hot mixture before serving. This final cheesy layer amps up the comfort level and makes the dish irresistibly creamy and flavorful.
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I love the bright medley of bell peppers because they add a pleasant sweetness that balances the savory meat and tangy seasonings. One of my best memories with this dish was making it for a family game night where everyone kept going back for seconds and thirds without complaint.
Storage Tips
Leftovers store beautifully in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Just thaw and reheat gently on the stovetop or microwave.
Ingredient Substitutions
You can swap top sirloin for flank steak or skirt steak which also work well for quick sautéing. For the queso, cream cheese mixed with shredded cheese and a splash of milk can be a good homemade alternative. Use vegetable broth for a lighter flavor or if you prefer a vegetarian twist, omit the steak and add beans or tofu.
Serving Suggestions
Serve this skillet on its own for a filling meal or alongside a fresh salad or warmed tortillas for a fajita-inspired feast. A squeeze of lime and fresh cilantro on top brightens each bite. Crushed tortilla chips add a fun crunchy finish.
Pro Tips
- Preheat your skillet until it is really hot before cooking steak to get a perfect sear
- Slice the steak thinly across the grain for maximum tenderness
- Do not skip adding the queso cheese dip on top—it really pulls all the flavors together and makes this dish special
Common Recipe Questions
- → What cut of steak works best for this skillet?
Flank, skirt, or sirloin steak are ideal choices. Thin slices cook quickly and stay tender with a nice sear.
- → Can I use other types of rice in this dish?
Yes, white, brown, or jasmine rice can be used. Just adjust the broth amount and cooking time to match the rice type.
- → How do I get a good sear on the steak?
Preheat your skillet over medium-high heat and sear steak strips for 2-3 minutes per side to lock in juices.
- → What can I add for extra flavor?
Fresh pico de gallo, a squeeze of lime, chopped cilantro, hot sauce, or crushed tortilla chips add great texture and brightness.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 3-4 months.
- → Is it possible to customize the vegetables?
Absolutely! Feel free to swap or add veggies like onions, jalapeños, or zucchini to suit your tastes.