This Queso Steak Fajita Skillet is a hearty, cheesy one-pan meal loaded with tender steak, sautéed peppers and onions, fluffy rice, and a creamy blanket of queso cheese.
Perfect for busy weeknights, this skillet dinner brings classic fajita flavors together in a comforting, family-friendly dish ready in under 30 minutes.
Essential Ingredients for Queso Steak Fajita Skillet
Top Sirloin – Tender and flavorful, this steak cooks quickly and soaks up the bold fajita seasoning.
Bell Peppers – A colorful trio adds sweetness and crunch that balances the rich queso.
Yellow Onion – Adds aromatic depth and a touch of natural sweetness when sautéed.
Minute Rice – Quick-cooking rice soaks up savory broth and tomato sauce for a fluffy base.
Chicken Broth – Infuses the rice with extra flavor and keeps the dish moist.
Tomato Sauce – Adds acidity and richness that ties all the flavors together.
Fajita Seasoning – The spice blend that brings the classic smoky, zesty fajita taste.
Gordo’s Cheese Dip – The creamy queso that finishes the skillet with a luscious, cheesy crown.
Olive Oil – Helps caramelize the veggies and sear the steak to perfection.
Quick Steps for the Perfect Queso Steak Fajita Skillet
Start by sautéing onions and bell peppers in a hot skillet until softened.
Add steak strips, cooking them to desired doneness with fajita seasoning.
Stir in rice, broth, and tomato sauce, then simmer until the rice is tender and fluffy.
Finish with a generous drizzle of creamy queso cheese, serve hot, and enjoy the cheesy, savory layers in every bite.
Tips for a Flavorful Queso Steak Fajita Skillet
For extra heat, add diced jalapeños or a pinch of cayenne while cooking the vegetables.
Swap minute rice for your favorite rice just adjust the broth ratio and cook time as needed.
Let the cheese melt fully before serving for the ultimate creamy finish.
How to Store Leftover Queso Steak Fajita Skillet
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat, adding a splash of broth if needed to keep the rice moist.
Avoid freezing, as the texture of the queso may change.
Frequently Asked Questions
Can I use a different cut of steak?
Yes! Flank steak or skirt steak also work well. Just slice thinly against the grain for tenderness.
Can I make it spicier?
Absolutely. Add fresh jalapeños, diced green chiles, or your favorite hot sauce for a spicy kick.
Is there a substitute for Gordo’s Cheese Dip?
Any prepared queso dip works. You can also melt shredded cheese with a splash of milk for a quick homemade version.
Can I make it ahead of time?
It’s best fresh, but you can prep the veggies and steak in advance. Store them separately and cook when ready to serve.
Queso Steak Fajita Skillet
Ingredients
- 2 tablespoons Olive Oil
- 1 package Fajita Seasoning
- ½ Yellow Onion diced
- 2 cups Chicken Broth
- 2 cups Minute Rice
- 8 ounces Tomato Sauce
- Gordo’s Cheese Dip to taste
- 3 Bell Peppers sliced
- 1 pound Top Sirloin cut into strips
Instructions
- Warm the olive oil in a large skillet over medium-high heat, then incorporate the diced onion and sliced bell peppers.
- Sauté for 2–3 minutes until they begin to soften, then introduce the steak strips and cook to your desired doneness, seasoning with the fajita seasoning packet.
- When the steak is thoroughly cooked, stir in the minute rice and chicken broth, ensuring you follow the appropriate rice-to-broth ratio if substituting with another rice variety. Blend in the tomato sauce, stirring until the mixture is uniform.
- Bring the contents to a gentle simmer and cook according to the rice package directions.
- Once the rice is tender, finish the dish by drizzling a generous amount of Gordo’s Cheese Dip over the top.
- Serve immediately and savor each bite.
Notes
Always verify the rice-to-broth ratio if opting for a rice other than minute rice to ensure perfect texture.