Queso Steak Fajita Skillet kicked off its debut in my kitchen one evening when neighbors dropped in unexpectedly after a community event. My husband and I had just returned from class reunions, tired but with hearty appetites. I spotted a pack of leftover sirloin, some peppers, onions, and that familiar packet of fajita seasoning tucked in my pantry.
While the skillet warmed on the stove, I sliced the peppers and onions bright red, green, and orange, filling the kitchen with color. The steak sizzled alongside them, the fajita seasoning smelling of smoked chili and little memories from my teaching trips in Texas.
Once the rice bubbled and the tomato sauce joined the mixture, the dish began to feel festive. A few generous spoonfuls of that creamy Gordo’s queso on top, and we were scooping into warm bowls like we were at a backyard fiesta. My guests leaned back with sighs of contentment; my husband proclaimed family dinner officially elevated.
That night, laughter echoed and plates emptied fast. Since then, this skillet has moved from a one-off crowd-pleaser into my weekly menu. It’s colorful, it’s cozy, and it’s full of life, just like those spontaneous gatherings that inspired it.
Short Description
Queso Steak Fajita Skillet blends tender sirloin, sautéed peppers, onions, and seasoned rice in a skillet, all topped with gooey cheese dip for a family-friendly, quick, one-pan meal.
Key Ingredients
- 2 cups Minute Rice
- 2 cups chicken broth
- 1 packet fajita seasoning
- 8 ounces tomato sauce
- 3 bell peppers, sliced
- ½ yellow onion, diced
- 2 tablespoons olive oil
- 1 pound top sirloin, sliced into strips
- Gordo’s cheese dip, as desired
Tools Needed
- Large heavy skillet or sauté pan
- Wooden spoon or large spatula
- Knife and cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Sauté Veggies and Steak
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add onions and peppers; cook for 2–3 minutes until slightly softened.
Add sirloin strips, sprinkle fajita seasoning, and cook 4–5 minutes, stirring occasionally, until steak reaches your desired doneness.
Step 2: Add Rice Mixture
Stir in 2 cups Minute Rice, 2 cups chicken broth, and 8 ounces tomato sauce. Mix well, scraping the bottom of the skillet. Bring to a gentle simmer. Cover and cook according to rice package instructions (usually 5 minutes), adding liquid if needed.
Step 3: Add the Queso
Once rice is tender and most liquid absorbed, top the skillet with spoonfuls of Gordo’s cheese dip. Let it melt through—about 1 minute.
Step 4: Portion and Serve
Spoon into bowls or serve skillet-style. Serve hot for best flavor and texture.
Why You’ll Love This Recipe
Flavor Explosion: Savory sirloin, sweet peppers, tangy tomato, and creamy queso unite in one satisfying bite
Quick and Easy: One skillet, minimal prep—ready in about 30 minutes
Kid Approved: Mild but full-flavored; cheese dip makes it fun and easy to eat
Versatile: Ideal as a family meal, casual get-together, or busy weeknight dinner
Balanced: Protein, veggies, and carbs in one bowl—easy and reassuring
Mistakes to Avoid & Solutions
Rice Under/Overcooked
Solution: Use recommended liquid, bring to simmer before covering, check rice a minute early, adjust cook time or liquid.
Steak Toughness
Solution: Slice thin and cook only until just done, overcooking dries it out.
Soggy Peppers
Solution: Sauté peppers until just tender, stir-fry quickly to retain texture.
Cheesy Dip Doesn’t Melt
Solution: Lower heat and allow dip to melt gradually, cover for easier melting.
Serving and Pairing Suggestions
Serve directly from skillet or on individual plates
Pair with crunchy tortilla chips or warm flour tortillas
Add sides of guacamole, pico de gallo, sour cream
Serve alongside Mexican-style slaw or fresh corn salad
Great with citrusy drinks like limeade, iced tea, or light beer
Storage and Reheating Tips
Store: Cool completely and refrigerate in an airtight container for up to 3 days
Reheat: Warm in skillet over medium heat with a splash of broth or water; cover to melt queso
Freezing: Avoid freezing due to texture change in cheese; instead prep rice and steak separately for freezer-safe meal component
FAQs
1. Can I use brown rice instead of Minute Rice?
Yes, cook brown rice separately and stir it into the skillet at Step 3.
2. What if I don’t have Gordo’s cheese dip?
Use queso blanco, nacho cheese, or even a blend of shredded cheddar and Monterey Jack.
3. Is fajita seasoning necessary?
It adds signature fajita flavor, but you can substitute 1 tablespoon fajita blend or taco seasoning if needed.
4. Can I make this vegetarian?
Yes, swap steak for black beans or sautéed mushrooms and zucchini.
5. How spicy is this dish for kids?
It’s mild unless the fajita seasoning is hot; omit spices or add cheese to tone down heat.
Tips & Tricks
Slice steak thinly across the grain for tender bites
Chop all veggies ahead for quicker cooking
Cover skillet with lid briefly to melt cheese evenly
Toast rice lightly for extra nuttiness before adding liquid
Finish with chopped cilantro or a squeeze of lime for brightness
Recipe Variations
Southwest Queso Skillet
Add drained black beans and corn with the rice. Top with cilantro-lime crema instead of queso.
Chicken Fajita Skillet
Replace sirloin with diced chicken breast or thighs. Cook similarly and finish with queso dip.
Spicy Diablo Skillet
Use hot fajita seasoning and add a can of diced green chiles. Finish with pepper jack cheese dip.
Vegetarian Queso Skillet
Skip meat; double the peppers and onions, add zucchini and mushrooms. Stir in black beans for protein.
Final Thoughts
Queso Steak Fajita Skillet feels like a warm welcome at family table, colorful, cheesy, and full of flavor. Each time I bring it out, it recalls that evening with neighbors, laughter filling the air and new memories made around a shared skillet.
It’s simple enough for weeknights yet fun enough for get-togethers, and it warms both belly and heart. I hope it finds its place in your kitchen as a go-to dinner that brings people together with ease and joy.
Queso Steak Fajita Skillet
Print ThisIngredients
- 2 cups Minute Rice
- 2 cups chicken broth
- 1 packet fajita seasoning
- 8 ounces tomato sauce
- 3 bell peppers, sliced
- ½ yellow onion, diced
- 2 tablespoons olive oil
- 1 pound top sirloin, sliced into strips
- Gordo’s cheese dip, as desired
Instructions
Step 1: Cook Veggies and Steak
Heat olive oil in a skillet over medium-high. Sauté onions and peppers for 2–3 minutes. Add steak, sprinkle with fajita seasoning, and cook 4–5 minutes until done.
Step 2: Add Rice Mix
Stir in rice, chicken broth, and tomato sauce. Simmer, cover, and cook per rice package instructions (about 5 minutes), adding liquid if needed.
Step 3: Melt the Queso
Top with Gordo’s cheese dip and let melt for 1 minute.
Step 4: Serve
Serve hot in bowls or straight from the skillet.
