Queso Steak Fajita Skillet (Printable Version)
Tender steak, bell peppers, and melty queso combine in one skillet for a quick, flavorful dinner.
# Ingredients:
→ Rice Base
01 -
100 g instant minute rice
02 -
240 ml low sodium chicken broth
03 -
120 g tomato sauce, canned
→ Vegetables
04 -
1 medium yellow onion, thinly sliced
05 -
150 g mixed bell peppers, sliced (red, green, yellow)
06 -
Optional: 1 fresh jalapeño, diced
→ Protein
07 -
250 g top sirloin steak, thinly sliced
→ Seasoning and Fats
08 -
15 ml extra virgin olive oil
09 -
15 g fajita seasoning blend
10 -
100 g creamy queso cheese dip
# Steps:
01 -
Heat skillet over medium-high heat and add olive oil. Sauté sliced onion and bell peppers for 3 minutes until softened and lightly caramelized.
02 -
Add steak strips to the skillet in a single layer. Allow to sear undisturbed for 2-3 minutes, then flip. Sprinkle the fajita seasoning evenly and toss to coat until the steak is cooked through and golden.
03 -
Add instant rice evenly across the skillet with beef and vegetables. Pour in chicken broth and tomato sauce, stirring gently to cover the rice. Bring to a simmer and cook according to rice package instructions, approximately 5 minutes, until rice is tender and liquid is absorbed.
04 -
Remove skillet from heat and drizzle queso cheese dip over the top. Allow residual heat to melt the cheese into a creamy layer before serving.
# Notes:
01 -
For added heat, include fresh diced jalapeños during sautéing or sprinkle cayenne pepper with the fajita seasoning. Store leftovers in an airtight container refrigerated up to three days; reheat with a splash of broth to maintain moisture.