Queso Steak Fajita Skillet
A hearty, cheesy skillet dish brimming with succulent fajita-seasoned steak, tender sautéed peppers and onions, fluffy rice, and a generous topping of creamy queso for an irresistibly satisfying meal.
Pin it to remember it!
Print Recipe
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
Should you prefer a spicier profile, add diced jalapeños alongside the vegetables or incorporate a dash of cayenne pepper into the fajita seasoning.
Always verify the rice-to-broth ratio if opting for a rice other than minute rice to ensure perfect texture.
Always verify the rice-to-broth ratio if opting for a rice other than minute rice to ensure perfect texture.