Cheesy Steak Fajita Skillet

This sizzling Queso Steak Fajita Skillet transforms ordinary weeknight dinners into a fiesta of flavors with minimal effort. The combination of tender steak strips, colorful bell peppers, and creamy cheese creates a one-pan wonder that's impossible to resist.

I discovered this recipe during a particularly hectic week when I needed something quick yet satisfying. My teenagers now request this skillet at least twice a month and have even learned to make it themselves when I'm running late from work.

Ingredients

• Top sirloin sliced thin provides the perfect tender bite without breaking the budget. Look for meat with good marbling for the best flavor
• Bell peppers add sweetness and vibrant color. I like using a mix of red yellow and green for visual appeal
• Yellow onion creates the aromatic foundation. Choose firm onions with tight dry skins for optimal freshness
• Minute rice allows this to come together quickly without sacrificing texture. The grains stay distinct rather than mushy
• Fajita seasoning packet saves time while delivering consistent flavor. I recommend low sodium varieties so you can control the salt level
• Velveeta cheese dip creates that irresistible creamy finish. The smooth meltability cannot be matched by regular shredded cheese
• Chicken broth infuses the rice with flavor instead of just using water. Use lowsodium if watching salt intake
• Tomato sauce adds richness and slight acidity that balances the creamy cheese

How To Make Queso Steak Fajita Skillet

Sauté the vegetables

Heat olive oil in a large skillet over medium high heat until shimmering. Add chopped onions and bell pepper strips. Cook for 3 to 4 minutes stirring occasionally until they begin to soften but still retain some crispness. The vegetables should start to develop light brown edges but not become mushy.

Brown the meat

Add the thinly sliced sirloin to the skillet with the vegetables. Sprinkle the entire packet of fajita seasoning evenly over everything. Stir continuously for about 2 to 3 minutes until the meat is browned on all sides. Dont overcook as the meat will continue cooking with the rice.

Cook the rice

Pour in the chicken broth and tomato sauce making sure to scrape up any browned bits from the bottom of the pan. Add the Minute Rice and stir thoroughly to combine all ingredients. Bring to a simmer then reduce heat to medium low. Cover and cook according to package directions usually about 5 minutes until the rice has absorbed most of the liquid.

Add the cheese

Once the rice is tender and has absorbed most of the liquid remove the skillet from heat. Spoon generous dollops of warm cheese dip across the top. Allow it to sit for about a minute then gently fold the melting cheese throughout the skillet creating creamy ribbons throughout the dish.

The Velveeta cheese is truly the magic ingredient in this recipe. While I normally prefer natural cheeses for most dishes this is one place where the processed cheese product shines. Its meltability creates silky pockets of cheesy goodness throughout the skillet that simply cant be achieved with regular shredded cheese. My husband who typically avoids processed foods makes an exception for this dish every time.

Make It Your Own

This skillet recipe welcomes adaptations based on what you have available. Chicken works beautifully in place of steak simply increase the cooking time slightly to ensure its fully cooked. Ground beef is another budget friendly alternative that pairs wonderfully with the Tex Mex flavors.

For the vegetables feel free to add extras like sliced mushrooms diced zucchini or even a handful of frozen corn kernels thrown in during the last few minutes of cooking. The flavor profile remains consistent while allowing you to incorporate more seasonal produce or clean out the refrigerator.

Storage And Reheating

This skillet meal stores exceptionally well in airtight containers in the refrigerator for up to three days. The flavors actually continue to develop overnight making leftovers sometimes even better than the original meal. When reheating add a splash of water or broth to prevent the rice from drying out.

For freezing portion the cooled mixture into individual servings in freezersafe containers. Thaw overnight in the refrigerator and reheat in the microwave with a tablespoon of water. The texture of the peppers may change slightly but the flavor remains delicious.

Serving Suggestions

Serve this skillet directly from the pan for a casual family style meal. For a more elaborate spread pair it with warm flour tortillas allowing everyone to create their own fajita wraps. A simple side of sliced avocado or guacamole adds creaminess while a bowl of sour cream provides cooling contrast to the savory flavors.

For entertaining consider setting up a toppings bar with fresh cilantro sliced jalapeños diced tomatoes and lime wedges. This interactive approach makes the meal feel special while requiring minimal additional preparation on your part.

Recipe FAQs

→ Can I use a different cut of beef for this fajita skillet?

Yes, you can substitute the top sirloin with ribeye, flank steak, or skirt steak. Just make sure to slice it thinly against the grain for maximum tenderness. In a pinch, ground beef will also work, though the texture will be different.

→ What can I use instead of Minute Rice?

Regular long-grain rice works well, but you'll need to adjust the cooking time and possibly add more liquid. For a lower-carb option, try cauliflower rice (reduce the liquid significantly). Brown rice is another healthy alternative but will require longer cooking time and additional broth.

→ How can I make this dish spicier?

Add diced jalapeños or a dash of cayenne pepper to the vegetables when sautéing. You can also use a spicy fajita seasoning mix or add a few dashes of hot sauce to the broth mixture. Serving with additional hot sauce or sliced fresh jalapeños on top adds heat for those who want it.

→ What are good toppings to serve with this skillet?

Fresh cilantro, diced avocado, sour cream, pico de gallo, sliced green onions, and lime wedges all make excellent toppings. For added texture, sprinkle with crushed tortilla chips or serve with warm tortillas on the side for scooping.

→ Can I make this dish vegetarian?

Absolutely! Replace the steak with firm tofu, portobello mushrooms, or a meat substitute like seitan. Use vegetable broth instead of chicken broth. You could also add black beans or pinto beans for extra protein and texture while keeping it vegetarian-friendly.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave in 30-second intervals, stirring between each, until heated through. You may want to add a splash of water or broth when reheating to keep it from drying out.