Queso Steak Fajita Skillet (Printer-Friendly Version)
Juicy steak, colorful peppers, and melty queso combine for a quick, flavorful stovetop meal your family will love.
# Required Ingredients:
→ Proteins
01 -
450 g top sirloin steak, thinly sliced
→ Vegetables
02 -
1 medium yellow onion, sliced
03 -
1 red bell pepper, sliced
04 -
1 yellow bell pepper, sliced
05 -
1 green bell pepper, sliced
→ Grains
06 -
180 g instant white rice
→ Liquids and Sauces
07 -
480 ml chicken broth
08 -
120 ml tomato sauce
09 -
60 ml olive oil
10 -
120 g queso cheese dip
→ Seasonings
11 -
1 packet fajita seasoning (approx. 10 g)
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add sliced onion and bell peppers and sauté for 2 to 3 minutes until slightly softened. Add steak strips and cook, stirring occasionally, until the steak reaches desired doneness with a good sear, about 4 to 5 minutes. Sprinkle fajita seasoning evenly over the meat and vegetables and mix well.
02 -
Stir in the instant white rice and pour in chicken broth and tomato sauce. Combine thoroughly and bring the mixture to a simmer. Cover the skillet and cook until the rice is tender and liquid absorbed, approximately 15 minutes, adjusting time as needed based on rice variety.
03 -
Once the rice is cooked, remove the skillet from heat and drizzle queso cheese dip over the top. Allow the cheese to melt slightly before serving warm.
# Handy Cooking Tips:
01 -
For optimal steak tenderness, use flank, skirt, or sirloin cut and slice thinly across the grain. Preheat the skillet well to achieve a proper sear. Fresh toppings like pico de gallo or cilantro add brightness and texture.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 3 to 4 months.