Queso Steak Fajita Skillet Over Mexican Rice

A sizzling, cheesy, and flavor-packed one-skillet meal that delivers bold Tex-Mex satisfaction in every bite. Tender steak strips, smoky fajita veggies, and creamy queso sauce come together over a bed of rich, tomato-scented Mexican rice for a dinner that’s equal parts comforting and crave-worthy.

Ingredients

For the Skillet

• 1½ lbs skirt steak or ribeye, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/8 tsp black pepper (adjust to taste)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, sliced
• 1 cup shredded Monterey Jack or cheddar cheese
• ¾ cup queso dip (store-bought or homemade)

For the Mexican Rice

• 1 tbsp oil
• 1 cup long-grain white rice
• 1¾ cups chicken broth
• ½ cup tomato sauce
• 1 tsp cumin
• ½ tsp garlic powder
• Salt to taste

Step-by-Step Instructions

Preparing the Mexican Rice

1. Toast the Rice
   In a skillet over medium heat, add 1 tablespoon of oil and pour in the uncooked rice. Stir frequently and toast until the grains turn a light golden brown. This enhances the nutty flavor and prevents mushiness.
2. Simmer with Flavors
   Add the tomato sauce, chicken broth, cumin, garlic powder, and a pinch of salt to the toasted rice. Stir well to combine.
3. Cook to Perfection
   Bring the mixture to a simmer, cover the skillet with a tight-fitting lid, reduce the heat to low, and cook for 18–20 minutes. Once the rice is tender and the liquid is absorbed, remove from heat and fluff with a fork. Set aside and keep warm.

Cooking the Steak and Veggies

1. Season the Steak
   In a large mixing bowl or plate, combine the sliced steak with garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper. Toss well so each piece is coated evenly.
2. Sear the Steak
   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the steak in batches (if needed) and sear for 2–3 minutes until browned and slightly crisp at the edges. Avoid overcooking to keep the steak tender. Remove from skillet and set aside.
3. Sauté the Veggies
   In the same skillet (do not wipe clean), add the sliced red and green bell peppers along with the onions. Sauté for about 6–8 minutes until soft, tender, and slightly charred. Stir occasionally to avoid burning while still allowing caramelization.

Combining Everything in the Skillet

1. Bring the Steak Back
   Return the cooked steak to the skillet, mixing it with the sautéed peppers and onions. Let the flavors mingle for 1–2 minutes over medium heat.
2. Add the Queso and Cheese
   Pour the queso dip evenly over the steak and veggies. Sprinkle the shredded cheese on top.
3. Melt and Simmer
   Lower the heat to low and allow the queso and cheese to melt into the mixture, creating a rich and gooey texture. Let it bubble gently for 2–3 minutes until the cheese is fully melted and creamy.

Serving Suggestions

1. Plate the Mexican Rice
   On each plate or serving bowl, spoon a generous amount of the warm, fluffy Mexican rice.
2. Top with Fajita Steak Mixture
   Ladle the sizzling queso steak fajita mixture over the rice, allowing the juices and cheese to seep into the grains for extra flavor.
3. Optional Garnish
   Sprinkle with freshly chopped cilantro, sliced jalapeños, diced tomatoes, or even a squeeze of lime juice for a vibrant finish.

Tips for Best Results

• Use High-Quality Steak: Skirt steak or ribeye both offer great texture and flavor. Slice against the grain for tenderness.
• Don’t Overcrowd the Pan: Sear steak in batches to avoid steaming and get a good sear.
• Queso Tip: For homemade queso, melt Velveeta or real cheddar with a splash of milk, diced green chiles, and a hint of cumin.
• Rice Shortcut: You can use leftover rice or pre-cooked Mexican rice in a pinch—just reheat and season if needed.
• Make it Spicy: Add a pinch of cayenne or a few dashes of hot sauce to the queso or steak seasoning.
• Make it a Meal Prep Dish: This skillet holds up well for 3–4 days in the fridge. Store rice and steak mixture separately for easy reheating.

Frequently Asked Questions

Can I use chicken instead of steak?
Yes, you can substitute chicken breast or thigh strips. Cook the same way but ensure internal temperature reaches 165°F.

Can I make this dish ahead of time?
You can prepare the rice and steak mixture in advance. Reheat gently in a skillet or microwave before serving.

What can I use instead of queso dip?
If you don’t have queso, melt shredded cheese with a splash of milk and a bit of cream cheese for a quick substitute.

Is this dish spicy?
It’s mildly spiced with chili powder and paprika. You can adjust the heat level by adding more or less chili powder, or toss in some jalapeños for kick.

What goes well on the side?
Serve with black beans, guacamole, pico de gallo, or even warm tortillas for scooping up the steak mixture.

Can I make it vegetarian?
Swap the steak for sautéed mushrooms, zucchini, or plant-based meat alternatives. Keep the same spices for flavor.

This Queso Steak Fajita Skillet Over Mexican Rice is your go-to comfort food when you crave bold, cheesy, sizzling flavor with minimal cleanup. From weeknight dinners to party-worthy meals, it’s a recipe that delivers every time.