Queso Steak Fajita Skillet (Print Version)
# Ingredients:
→ For the Skillet
01 -
1.5 lbs skirt steak or ribeye, thinly sliced
02 -
1 tbsp olive oil
03 -
1 tbsp butter
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp smoked paprika
07 -
1 tsp chili powder
08 -
1 tsp cumin
09 -
1 tsp salt
10 -
1/8 tsp pepper
11 -
1 red bell pepper, sliced
12 -
1 green bell pepper, sliced
13 -
1 yellow onion, sliced
14 -
1 cup shredded Monterey Jack or cheddar cheese
15 -
0.75 cup queso dip, store-bought or homemade
→ For the Mexican Rice
16 -
1 tbsp oil
17 -
1 cup long grain white rice
18 -
1.75 cups chicken broth
19 -
0.5 cup tomato sauce
20 -
1 tsp cumin
21 -
0.5 tsp garlic powder
22 -
Salt, to taste
# Instructions:
01 -
In a skillet over medium heat, add oil and toast the rice until lightly golden.
02 -
Stir in tomato sauce, broth, cumin, garlic powder, and salt. Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes until rice is tender. Fluff with a fork and set aside.
03 -
Season the steak slices with garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper.
04 -
Heat olive oil and butter in a large skillet over medium-high heat. Sear steak for 2–3 minutes until browned (don’t overcook). Remove steak from skillet and set aside.
05 -
In the same skillet, toss in sliced peppers and onions. Cook until tender and slightly charred, about 6–8 minutes.
06 -
Add steak back to the skillet with peppers and onions. Stir in queso dip and sprinkle shredded cheese on top. Let it melt and bubble, about 2–3 minutes on low heat.
07 -
Spoon a bed of Mexican rice on each plate or bowl. Top with that cheesy, sizzling steak fajita mixture. Garnish with cilantro, if desired.