Description
This Queso Steak Fajita Skillet is a flavorful and hearty one-pan meal combining tender top sirloin, sautéed bell peppers and onions, zesty fajita seasoning, fluffy rice, and creamy melty cheese dip. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner with bold Tex-Mex flair.
Ingredients
Scale
Steak and Vegetables
- 1 pound top sirloin, sliced into thin pieces
- ½ yellow onion, chopped
- 3 bell peppers, cut into strips
- 2 tablespoons olive oil
Rice and Liquids
- 2 cups Minute Rice
- 8 ounces tomato sauce
- 2 cups chicken broth
- 1 packet fajita seasoning
Cheese
- Velveeta cheese dip or any melty cheese dip, amount to taste
Instructions
- Sauté Vegetables and Steak: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and bell pepper strips and sauté for a few minutes until they begin to soften.
- Cook Steak with Seasoning: Add the thinly sliced top sirloin to the skillet. Sprinkle the fajita seasoning over the steak and vegetables. Stir and cook until the steak is browned and cooked to your liking.
- Add Rice and Liquids: Pour in the Minute Rice, tomato sauce, and chicken broth. Stir thoroughly to combine all ingredients evenly.
- Simmer: Reduce heat to medium and let the mixture simmer. Follow the Minute Rice package instructions for cooking time. If using a different rice, monitor the liquid level and add more chicken broth if the mixture becomes too dry.
- Incorporate Cheese Dip: Once the rice is fluffy and most liquid is absorbed, spoon the warm Velveeta or melted cheese dip on top of the skillet. Allow it to melt completely and mingle with the other ingredients.
- Serve: Scoop the queso steak fajita skillet onto plates while hot and serve immediately for the best taste and texture experience.
Notes
- You can substitute the top sirloin with flank steak or skirt steak for variation.
- Adjust fajita seasoning quantity based on your preferred spice level.
- If you prefer a vegetarian version, substitute steak with hearty vegetables like mushrooms or tofu and use vegetable broth.
- Use reduced sodium chicken broth to control salt intake.
- For a creamier texture, add a splash of heavy cream with the cheese dip.
