You’ll whip up this crackling queso steak fajita skillet and catch those happy Tex Mex vibes at your own table in thirty-five minutes or less. Steak gets cut into strips then tossed in a pan with onion and a couple bell peppers till they’re glossy. Add a quick-cooking rice and drown everything in a gooey layer of melty American cheese dip. It’s got that going-out-for-dinner feeling but fits a packed weeknight with zero fuss.
The first time I threw this skillet together after a long shift, I knew it was going to be a regular on our dinner menu. The way the cheese mixes into the juicy steak and fluffy rice keeps everyone grabbing seconds—no one turns down this combo.
Tasty Ingredients
- Instant rice: Makes dinner speedy and cooks up just right
- Chicken broth: Adds loads of flavor to the rice
- Pre-made fajita seasoning: Gives all the smoky spices without extra steps
- Tomato sauce: Brings tang and that little bit of sauciness
- Bell peppers: Any color you love—fresh and sweet for the crunch
- Yellow onion: Mellow and earthy, it’s a great basic
- Olive oil: Go for extra virgin for max flavor and smooth cooking
- Top sirloin steak: Pick ones with good marbling and bright color for the best bite
- White American cheese dip: Use any USA brand you like for that classic creamy queso finish
Simple Instructions
- Start with the Toppings:
- Chop bell peppers into long slices and finely dice half a yellow onion. Slice your steak thin so it’ll cook fast and soak up all the flavor.
- Sear the Veggies:
- Pour olive oil into a big skillet set over medium-high. Drop in the onions and peppers and let them sizzle, stirring now and then for about three minutes till they soften and get a little brown around the edges.
- Cook the Steak and Add Spices:
- Scoot veggies out toward the edges of the pan. Lay steak strips in the hot center. Shake that fajita seasoning evenly all over. Let steak sit untouched for a couple minutes so it gets a nice crust, then stir everything up till the beef hits your fave doneness.
- Rice and Sauce Go In:
- Pour instant rice straight in, then add in chicken broth and tomato sauce. Gently mix so everything blends but doesn’t stick. Let the pan bubble at a steady simmer just until the rice has soaked up the liquid and is fluffy—not dry—about five minutes if you’re using instant rice.
- Top with Queso:
- Dollop plenty of American cheese dip all around over the hot steak and rice. The heat will melt it into a creamy layer on top. If you want things extra gooey, pop a lid on and let it warm for a few minutes.
- Dish Up and Dig In:
- Grab a big scoop or spatula and serve the skillet hot and cheesy. Make sure every plate gets lots of steak, melty cheese, and peppers in each bite.
