Queso Steak Fajita Stack (Print version)

Juicy fajita steak layered with peppers, onions, rice, and warm queso for a hearty Tex-Mex stack.

# Ingredients:

For the steak

01 - 1 1/4 lb (565 g) flank steak or skirt steak
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 1/2 teaspoons chili powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper

For the fajita vegetables

11 - 1 tablespoon olive oil
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 green bell pepper, sliced
15 - 1 large yellow onion, sliced
16 - 1/4 teaspoon kosher salt

For the stack

17 - 3 cups (555 g) hot cooked rice
18 - 1 1/2 cups (360 ml) queso blanco or creamy queso dip
19 - 2 tablespoons milk, as needed to loosen queso
20 - 1 cup (240 g) pico de gallo
21 - 1/2 cup (20 g) chopped fresh cilantro
22 - 1 avocado, sliced
23 - Lime wedges, for serving
24 - Corn tortilla chips or warm corn tortillas, optional

# Instructions:

01 - Pat the steak dry. Rub it with 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Let it stand at room temperature for 15 minutes while you prep the vegetables.
02 - Heat a large cast-iron skillet over medium-high heat until very hot. Sear the steak for 3-5 minutes per side, depending on thickness and doneness. Transfer to a cutting board and rest for 5-10 minutes.
03 - Add the remaining 1 tablespoon olive oil to the same skillet. Add the bell peppers, onion, and 1/4 teaspoon salt. Cook for 6-8 minutes, stirring often, until softened with browned edges.
04 - Heat the queso in a small saucepan over low heat, stirring often. Add milk 1 tablespoon at a time if needed until the queso is smooth and pourable.
05 - Slice the rested steak thinly across the grain. Keep any board juices and spoon them over the sliced steak for extra flavor.
06 - Divide hot rice among 4 shallow bowls. Layer with queso, fajita vegetables, sliced steak, more queso, pico de gallo, cilantro, avocado, and lime. Add tortilla chips or warm corn tortillas if desired.

# Good to know:

01 - Best served right after stacking while the queso is warm.
02 - Let the steak rest before slicing for juicier strips.
03 - Use a shallow bowl if you want the layers to stay tidy.

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