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Queso Steak Fajita Skillet

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A flavorful one-pan dish with tender steak strips, sautéed bell peppers, onions, and melted cheese dip, served over fluffy rice. It's a quick and satisfying meal with a Tex-Mex twist.

Ingredients

2 cups Minute Rice

2 cups chicken broth

1 packet fajita seasoning

8 oz tomato sauce

3 bell peppers, sliced

½ yellow onion, diced

2 tbsp olive oil

1 lb top sirloin, sliced into strips

Gordo’s cheese dip (use as much as you like)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sliced bell peppers. Sauté for 2–3 minutes, just until they begin to soften.
  2. Next, toss in the steak strips and sprinkle with the fajita seasoning. Sear the steak, stirring occasionally, until it’s cooked to your liking.
  3. Pour in the Minute Rice, chicken broth, and tomato sauce. Stir well so everything is evenly combined. Bring the mixture to a gentle simmer. Cook according to your rice package instructions.
  4. Once the rice is cooked and most of the liquid is absorbed, generously spoon Gordo’s cheese dip over the skillet. Let it melt into the hot rice and steak.
  5. Scoop onto plates and enjoy immediately, while it’s hot and cheesy!

Notes

  • For a spicier dish, add fresh jalapeños or chili flakes.
  • You can substitute Gordo’s cheese dip with any creamy cheese dip or shredded cheddar cheese.
  • If you prefer regular rice, adjust the cooking time and liquid ratio accordingly.
  • This dish is naturally gluten-free if the fajita seasoning is gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a vegetarian version, omit the steak and add more vegetables like zucchini or mushrooms.

Nutrition

Find it online: https://recipesbyjanet.com/queso-steak-fajita-skillet/