Delicious Queso Steak Fajita Skillet with Rice and Peppers (Print version)
Tender steak strips, peppers, onions, seasoned rice, and warm queso cook into one hearty Tex-Mex skillet dinner.
# Ingredients:
For the steak and vegetables
01 -
1 lb (450 g) top sirloin steak, sliced thinly against the grain
02 -
1 1/2 tablespoons fajita seasoning, divided
03 -
1/2 teaspoon kosher salt, plus more to taste
04 -
1/4 teaspoon black pepper
05 -
2 tablespoons olive oil, divided
06 -
1 medium yellow onion, sliced
07 -
3 bell peppers, mixed colors, sliced into strips
For the rice and queso
08 -
2 cups (370 g) instant white rice
09 -
2 cups (480 ml) low-sodium chicken broth
10 -
1 cup (225 g) tomato sauce
11 -
1 cup (240 g) white queso dip, warmed
12 -
1 lime, cut into wedges
13 -
2 tablespoons chopped fresh cilantro
# Instructions:
01 -
Pat the steak dry and slice it thinly against the grain. Toss with 1 tablespoon fajita seasoning, salt, pepper, and 1 tablespoon olive oil.
02 -
Heat a large skillet over medium-high heat. Add the steak in a loose layer and sear for 2-3 minutes, stirring once, until browned at the edges. Transfer to a plate.
03 -
Add the remaining olive oil, onion, and bell peppers to the skillet. Cook for 4-5 minutes, stirring often, until the vegetables are glossy and just tender.
04 -
Stir in the instant rice, chicken broth, tomato sauce, and remaining fajita seasoning. Bring to a simmer, cover, and cook for 5-7 minutes until the rice is tender and most of the liquid is absorbed.
05 -
Fold the steak and any juices back into the skillet. Cover for 2 minutes so the beef warms through and the rice finishes steaming.
06 -
Spoon the warm queso over the skillet. Cover for 1-2 minutes until melty, then finish with cilantro and lime wedges.
# Good to know:
01 -
Best served right away while the queso is warm and loose.
02 -
Use a 12-inch skillet with a lid so the rice cooks evenly.
03 -
Cooked leftovers keep refrigerated for up to 3 days.