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This sizzling queso steak fajita skillet brings the festive flavor of Tex Mex right to your table in under forty minutes. Tender steak strips, bell peppers, and onion get seared and tossed with rice and a creamy blanket of warm cheese dip. This dish feels like it should be saved for a special night out but it is simple enough for a busy weeknight dinner.
When I first tried a skillet meal topped with queso after a long day, I knew it would be a repeat favorite in my house. The way the cheese melts into the rice and steak makes it irresistible for everyone at the table.
Ingredients
- Minute rice: For fast cooking and perfect texture
- Chicken broth: To infuse the rice with extra flavor
- Fajita seasoning packet: Brings smoky spice with no hassle
- Tomato sauce: For a little tang and moisture
- Bell peppers: Any color works and fresh peppers add crunch and sweetness
- Yellow onion: For a subtle earthy base
- Olive oil: Use extra virgin for the best flavor and smooth sauté
- Top sirloin steak: Look for marbled pieces that are bright red for the juiciest strips
- Gordo’s cheese dip: Choose the original flavor for classic creaminess and check for a fresh date to avoid graininess
Instructions
- Prep the Vegetables and Steak:
- Slice the steak into thin strips for quick cooking and more flavor coverage. Slice bell peppers into long strips and dice half a yellow onion so they will soften evenly while sautéing.
- Sauté the Onion and Peppers:
- Add olive oil to a large skillet over medium-high heat. Once shimmering, toss in the diced onion and all the sliced bell peppers. Stir and let them cook for about three minutes. The goal is to get them just softened and slightly caramelized around the edges for the best taste.
- Brown the Steak and Season:
- Push the vegetables to the edges of the skillet and lay the steak strips in the middle. Sprinkle the fajita seasoning packet evenly over the steak and veggies. Let the steak sear without moving it too much at first so it develops a flavorful crust. Stir after about two minutes and cook until steak reaches your preferred doneness.
- Simmer with Rice and Sauce:
- Pour the minute rice right into the skillet followed by chicken broth and tomato sauce. Stir gently to incorporate all the ingredients and ensure nothing sticks to the bottom. Bring the whole skillet to a simmer and keep the heat steady. Cook just until the rice has absorbed most of the liquid and feels fluffy but not dry about five minutes if using minute rice.
- Add the Queso:
- Spoon generous amounts of Gordo’s cheese dip across the hot rice and steak. Allow the cheese to melt from the heat of the skillet for a creamy layer that stretches into every bite. Cover the skillet for a couple of minutes if you want the queso extra molten.
- Serve and Enjoy:
- Using a big spoon or spatula scoop the queso steak fajita skillet directly onto plates while it is still piping hot. Each serving should have plenty of melty cheese and juicy steak with peppers in every bite.
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The top sirloin is my favorite part because it stays so juicy after a quick sear. The aroma when everything comes together in the skillet always takes me back to lively family dinners after soccer games.
Storage Tips
Let leftovers cool completely before transferring to airtight containers. This skillet will keep in the fridge for up to three days and reheats well either in the microwave or in a skillet on the stove. Add a splash of broth or a bit more cheese dip if the rice seems dry.
Ingredient Substitutions
You can swap chicken broth for vegetable broth for a lighter flavor. Flank steak or even chicken breast works well instead of top sirloin if needed. For a vegetarian version try black beans and extra veggies like zucchini in place of steak.
Serving Suggestions
Serve with warm tortillas if you want to make cheesy steak fajita wraps. Fresh cilantro lime wedges or pickled jalapenos on top add freshness and color. We love to pile tortilla chips on the side for extra crunch.
Cultural Context
This skillet is inspired by Tex Mex fajitas and the joyful mess of queso served at lively gatherings. Combining steak fajita filling with melty cheese dip and rice makes it satisfying and festive—perfect for sharing.
Seasonal Adaptations
Add fresh corn and ripe tomatoes in summer for a burst of sweetness. Try poblano peppers for mild heat in fall. Use cooked turkey or rotisserie chicken for a winter holiday twist.
Success Stories
Every time I have served this at a potluck or game day party I come home with an empty dish. Even picky eaters usually come back for seconds because the cheesy topping draws everyone in. It is a comfort classic in our house.
Freezer Meal Conversion
Prepare the steak pepper and onion mixture and freeze it in a bag for up to three months. When ready to eat cook from frozen in a skillet add the rice and broth then finish with queso on top for a homemade freezer meal.
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This skillet feeds a crowd and makes dinner feel special with minimal work. Melted queso brings everyone to the table every time.
Frequently Asked Questions
- → What steak cut works best for fajita skillets?
Top sirloin is recommended for its tenderness and quick cooking properties, but flank or skirt steak also work well.
- → Can other cheeses be used instead of Gordo’s dip?
Yes, shredded cheddar, Monterey Jack, or store-bought queso blanco can substitute for the cheese dip if desired.
- → Is it possible to use a different rice?
Minute rice cooks faster, but long-grain or jasmine rice can be used by adjusting liquid amounts and simmer time accordingly.
- → Are the bell peppers required?
Bell peppers add color and flavor, but you can substitute with poblano, sweet mini peppers, or omit them for preference.
- → How can you make it spicier?
Add sliced jalapeños, a pinch of chili powder, or use spicy fajita seasoning for extra heat in the skillet.