First things first—thank you so much for being here! Recipes like this are what make sharing food such a joy for me. There’s something magical about a sizzling skillet that fills your kitchen with warmth, spice, and excitement. This Queso Steak Fajita Skillet is one of those dinners that feels like a celebration, even when it’s just a Tuesday night. It’s colorful, cheesy, and packed with Tex-Mex flavor—and the best part? It’s ready in about 30 minutes!
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Why You’ll Love This Recipe
- Quick & Easy: On your table in 30 minutes or less—perfect for busy weeknights.
- One Pan = Minimal Cleanup: All the flavor without the mess.
- Creamy Comfort: That melty queso ties everything together beautifully.
- Customizable: Swap in chicken, shrimp, or even veggies for a lighter spin.
- Family-Approved: Kids and adults alike will be fighting for seconds!
What It Tastes Like
Picture juicy strips of seared steak mingling with sweet bell peppers and onions, all coated in smoky fajita seasoning. The rice cooks right in the same skillet, soaking up every drop of tomato and broth. And then—just when it’s perfect—you swirl in creamy queso that turns it into pure Tex-Mex bliss.
Every bite is a mix of zesty spice, cheesy comfort, and that irresistible fajita sizzle.
Benefits of This Recipe
- Balanced meal: Protein, grains, and veggies all in one dish.
- Great for meal prep—reheats beautifully.
- Naturally gluten-free (just check your queso brand).
- Customizable heat level for every palate.
Ingredients You’ll Need
- 2 cups Minute Rice (fast and fluffy base)
- 2 cups chicken broth (adds savory depth)
- 1 packet fajita seasoning (smoky Tex-Mex spice blend)
- 8 oz tomato sauce (adds tang and color)
- 3 bell peppers, sliced (use a mix of red, green, and yellow for vibrancy)
- ½ yellow onion, diced (for that sweet, earthy flavor)
- 2 tbsp olive oil (perfect for searing)
- 1 lb top sirloin, thinly sliced (juicy, tender steak strips)
- ½–¾ cup queso cheese dip (Gordo’s or any melty white cheese dip)
Tools You’ll Need
- Large skillet (nonstick or cast iron)
- Chef’s knife & cutting board
- Measuring cups and spoons
- Spatula or wooden spoon
Step-by-Step Instructions
- Sear the Steak:
Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned on both sides (about 3–4 minutes). Remove and set aside. - Cook the Veggies:
In the same pan, add peppers and onions. Sauté for 4–5 minutes until softened and lightly charred. - Add Seasoning & Liquids:
Stir in fajita seasoning, tomato sauce, and chicken broth. Bring to a simmer. - Add Rice:
Stir in the Minute Rice. Cover and cook for 5–7 minutes until the rice absorbs most of the liquid. - Combine Everything:
Return steak to the skillet, stir to combine, and cook for another 2 minutes until heated through. - Add the Queso:
Drizzle warm queso over the top (or stir it right in!) for a creamy, cheesy finish. - Serve Hot:
Garnish with fresh cilantro, diced tomatoes, or jalapeños if you like a little extra heat.
Ingredient Swaps & Add-Ins
- Protein Options: Try chicken, shrimp, or even tofu for variety.
- Cheese: Use shredded pepper jack or Monterey Jack if you don’t have queso.
- Add Veggies: Corn, black beans, or mushrooms make great additions.
- Spice It Up: Add chili flakes, hot sauce, or fresh jalapeños for an extra kick.
What to Serve with Queso Steak Fajita Skillet
This skillet meal is satisfying all on its own, but here are a few great pairings:
- Warm flour tortillas or crispy tortilla chips for scooping.
- A side of guacamole or pico de gallo.
- Mexican street corn or a crisp lime-cilantro salad.
Tips for Success
- Slice steak against the grain for the most tender bite.
- Don’t overcook the veggies—leave a little crunch for that fajita feel.
- Use pre-cooked rice if you’re short on time (reduce broth accordingly).
- Warm the queso before drizzling for a smoother finish.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet with a splash of broth or water to loosen.
- Freezer-friendly: Freeze in portions for up to 2 months (omit queso and add fresh when reheating).
Frequently Asked Questions
Can I make this with chicken instead of steak?
Absolutely! Thinly sliced chicken breast works beautifully.
What kind of queso works best?
Any smooth, melty cheese dip—store-bought or homemade queso blanco.
Can I use regular rice instead of Minute Rice?
Yes, but increase broth to 2½ cups and simmer longer until tender.
Conclusion
This Queso Steak Fajita Skillet is everything you love about Tex-Mex—bold, cheesy, colorful, and bursting with flavor—all in one easy skillet. It’s the kind of dish that makes an ordinary night feel like a fiesta!
If you enjoyed this, you’ll also love:
- 🌮 Cheesy Sloppy Joe Garlic Bread
- 🍗 Creamy One-Skillet Chicken and Noodles
- 🧄 Garlic Butter Roasted Mushrooms
💬 Join the Conversation
If you make this recipe, I’d love to see it! Share your creation on Pinterest or leave a comment below — it truly makes my day to see what you’re cooking.
🧀 Nutritional Information (Per Serving – Approximate)
Calories: 480 | Protein: 32g | Fat: 20g | Carbs: 35g | Fiber: 3g
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