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Queso steak fajita skillet over Mexican rice is the meal I pull out when I want dinner to feel festive and comforting at the same time. Tender seared beef, a rainbow of sautéed peppers and onions, plus gooey queso and melty cheese all spooned over rich, tomato-laced rice—this recipe satisfies big appetites and always vanishes fast at my table.
When I first tried layering queso over fajita steak like this, it became a regular in our dinner rotation. My kids ask for extra cheese every single time.
Ingredients
- Skirt steak or ribeye sliced thinly: for unmistakable beefy flavor and quick tenderness at high heat Look for steak with nice marbling for tenderness
- Olive oil and butter: create a perfect balance for browning steak and adding rich flavor Opt for good quality oil and real butter for the best sear
- Garlic powder, onion powder, smoked paprika, chili powder, cumin, salt and black pepper: make up the bold fajita seasoning Choose smoked paprika if you can for its deep smoky punch
- Red bell pepper and green bell pepper: add color, crunch and a sweet bite Pick peppers that feel firm and glossy for freshness
- Yellow onion: rounds out the fajitas with sweetness Slice thin for best results and select onions with tight skin and a slight snap when you cut
- Shredded Monterey Jack or cheddar cheese: gives that craveable melty top Use freshly shredded cheese if possible
- Queso dip: makes it luscious and creamy Homemade is excellent but a good store-bought one saves time
- Long-grain white rice: is classic for Mexican rice Choose rice with even-sized grains for the most even cooking
- Chicken broth: gives the rice its savory depth Use low sodium broth to better control the seasoning
- Tomato sauce: brings vibrant color and beautiful tanginess Opt for plain tomato sauce without added sugar or herbs
Step-by-Step Instructions
- Toast the Rice:
- Add oil to a skillet and pour in the uncooked white rice Stir well and toast over medium heat about five minutes until the grains are golden and smell nutty This sets the base for flavorful rice
- Simmer the Rice:
- Pour in chicken broth tomato sauce cumin garlic powder and salt Stir Once bubbling cover and reduce the heat to low Cook eighteen to twenty minutes until the rice is fluffy and tender Use a fork to fluff then set aside
- Season and Sear the Steak:
- Mix the steak slices with garlic powder onion powder smoked paprika chili powder cumin salt and pepper Heat olive oil and butter in a large skillet over medium high heat Add the steak in a single layer Cook just two to three minutes stirring occasionally so the edges brown but the center stays juicy Remove the steak and keep it covered so it stays warm
- Sauté Peppers and Onions:
- In the same skillet add sliced peppers and onions Stir and let them cook about six to eight minutes until they are soft with bits of caramelization and slight char The flavors should mingle in the pan juices
- Combine Steak With Veggies:
- Return the cooked steak to the pan Stir together with the peppers and onions so everything is coated in the savory pan drippings Heat over medium low so everything warms through
- Add Queso and Cheese:
- Pour queso dip all over the steak and veggies Sprinkle shredded Monterey Jack or cheddar cheese across the top Let the skillet sit for two to three minutes over low heat so the cheese melts and bubbles
- Serve Over Mexican Rice:
- Spoon a generous bed of Mexican rice onto each plate or bowl Top with the cheesy sizzling steak fajita mixture Garnish with chopped cilantro if you want extra freshness
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My favorite part has to be the smoky sizzle when the steak hits the pan It reminds me of family fajita nights as a kid where everyone would hover around the stove waiting for the first serving to arrive
Storage Tips
Store leftover steak fajita mixture and rice separately in airtight containers Both keep well in the fridge up to three days Reheat the rice with a splash of water to keep it fluffy and microwave or skillet the steak mixture gently to remelt the cheese
Ingredient Substitutions
If you cannot find skirt steak ribeye works beautifully Even chicken breast or mushrooms make a tasty swap for steak For cheese try pepper jack for a spicy kick or use colby for more mildness Vegetable broth works in place of chicken broth for a vegetarian twist
Serving Suggestions
Top the skillet with fresh pico de gallo or avocado slices for color and creaminess Warm tortillas on the side turn this into a festive taco night Leftover rice and steak mixture also make a killer burrito filling the next day
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Cultural Context
Skillet fajitas are inspired by the border region between Texas and Mexico blending grilled meats with vibrant vegetables The restaurant tradition of sizzling fajitas gets a homey twist with the addition of queso and Mexican rice My family always argued over who got the cheesiest scoop first
Frequently Asked Questions
- → Can I use a different cut of steak?
Yes, you can substitute skirt steak with ribeye, flank, or sirloin to suit your preference or availability.
- → How spicy is the dish?
The level of spice comes from chili powder and smoked paprika. Adjust amounts to your heat tolerance.
- → Is store-bought queso suitable?
Store-bought queso works well, but you can also use homemade queso dip for a more personalized flavor.
- → Can I make the rice ahead of time?
Yes, the Mexican rice can be cooked in advance and reheated just before serving to save time.
- → What cheese works best for melting?
Monterey Jack and cheddar both melt smoothly and add a pleasant creaminess to the skillet mixture.
- → Are other vegetables suitable?
Adding mushrooms or extra peppers can boost the flavor and color of the dish. Adjust as desired.