Description
This Queso Steak Fajita Skillet is a flavorful and easy one-pan meal combining tender strips of top sirloin, sautéed bell peppers and onions, seasoned fajita rice, and a creamy cheese dip. Perfect for a quick weeknight dinner, this skillet recipe packs mouthwatering Tex-Mex flavors with minimal prep and cook time.
Ingredients
Scale
Main Ingredients
- 2 cups Minute Rice
- 2 cups Chicken Broth
- 1 package Fajita Seasoning
- 8 ounces Tomato Sauce
- 3 Bell Peppers, sliced
- ½ Yellow Onion, diced
- 2 tablespoons Olive Oil
- 1 pound Top Sirloin, cut into strips
- Gordo’s Cheese Dip, to taste
Instructions
- Prepare the Vegetables and Meat: Heat a skillet over medium-high heat and add the olive oil. Sauté the diced onions and sliced bell peppers for 2 to 3 minutes until they start to soften. Add the steak strips to the skillet and cook to your desired level of doneness. Season the meat and vegetables evenly with the fajita seasoning packet to infuse classic fajita flavors.
- Cook the Rice Mixture: Add the minute rice and chicken broth to the skillet with the cooked steak and vegetables. Pour in the tomato sauce and stir everything together until well combined. Bring the mixture to a gentle simmer and cook according to the minute rice package instructions, usually about 5 minutes, until the rice is tender and has absorbed the liquid.
- Finishing Touch and Serve: Once the rice is fully cooked, drizzle your preferred amount of Gordo’s cheese dip on top of the skillet mixture. Serve immediately while hot and enjoy the rich, cheesy steak fajita flavor melded with the fluffy rice and sautéed vegetables.
Notes
- You can substitute the top sirloin with flank steak or skirt steak for similar results.
- If not using minute rice, adjust the liquid quantities as per your rice package instructions.
- For extra spice, add sliced jalapeños along with the bell peppers.
- Use a high-quality cheese dip to enhance the overall flavor profile.
- Leftovers store well in an airtight container refrigerated for up to 3 days.
