Queso Steak Fajita Skillet Over Mexican Rice

A sizzling, flavor-packed one-pan meal that brings together tender seared steak, caramelized bell peppers and onions, and a rich, melty blanket of queso—all served over fluffy, tomato-infused Mexican rice. This restaurant-worthy skillet dinner comes together in under 30 minutes and delivers bold Tex-Mex taste with zero fuss.

Why You’ll Love This Recipe

This isn’t just dinner—it’s fiesta on a plate. With juicy skirt steak seasoned like fajitas, charred veggies, and a gooey layer of queso dip melted right into the pan, every bite is warm, cheesy, and deeply satisfying. Paired with homemade Mexican rice cooked in broth and tomato sauce, it’s comfort food with a kick—perfect for busy weeknights or when you want something fun and fast.

Perfect for:

• Weeknight dinners
• Date night at home
• Meal prep (reheats beautifully)
• Feeding a hungry family

🌶️ “I made this after work,” said one home cook. “My kids called it ‘cheesy taco night’ and asked for seconds before I’d even sat down!”

Ingredients

For the Mexican Rice

• 1 tbsp neutral oil (vegetable, canola, or avocado)
• 1 cup long-grain white rice, rinsed if desired
• 1¾ cups chicken broth
• ½ cup tomato sauce (not paste or ketchup)
• 1 tsp ground cumin
• ½ tsp garlic powder
• Salt, to taste

For the Queso Steak Fajita Skillet

• 1½ lbs skirt steak or ribeye, thinly sliced against the grain
• 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
• ⅛ tsp black pepper (add more heat with red pepper flakes if desired)
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced
• 1 yellow onion, halved and sliced
• 1 cup shredded Monterey Jack or cheddar cheese
• ¾ cup queso dip (store-bought or homemade)

Optional Garnishes & Sides

• Fresh cilantro, chopped
• Sliced jalapeños
• Sour cream or Greek yogurt
• Lime wedges
• Warm tortillas or tortilla chips

Step-by-Step Instructions

1. Cook the Mexican Rice

In a medium saucepan over medium heat:

1. Heat oil. Add rice and toast 2–3 minutes, stirring often, until golden and fragrant.
2. Stir in tomato sauce, chicken broth, cumin, garlic powder, and salt.
3. Bring to a simmer, then cover and reduce heat to low.
4. Cook 18–20 minutes until liquid is absorbed and rice is tender.
5. Remove from heat, fluff with a fork, and set aside.

✅ Pro Tip: Don’t peek while cooking—steam cooks the rice!

2. Season the Steak

In a bowl:

• Toss sliced steak with garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper until evenly coated.

3. Sear the Steak

In a large skillet or cast-iron pan over medium-high heat:

• Heat olive oil and butter until shimmering.
• Add steak in a single layer (work in batches if needed).
• Sear 2–3 minutes per side, just until browned and cooked to your liking.
• Remove from pan and set aside—don’t overcook; it finishes later.

4. Char the Veggies

In the same skillet:

• Add bell peppers and onion.
• Cook 6–8 minutes, stirring occasionally, until tender and slightly blackened at the edges.

5. Combine & Melt the Cheese

• Return steak to the skillet with the peppers and onions.
• Pour in queso dip and stir gently to coat.
• Sprinkle shredded cheese on top.
• Reduce heat to low, cover, and let melt 2–3 minutes until bubbly and golden.

✅ No lid? Use foil to trap heat and speed melting.

6. Serve Over Rice

• Spoon a generous portion of Mexican rice onto each plate or bowl.
• Top with the steak and queso mixture.
• Garnish with cilantro, sour cream, or a squeeze of lime juice.

Serve immediately while hot and cheesy!

You Must Know

• Slice steak thinly and against the grain —this ensures tenderness.
• Don’t overcrowd the pan —sear in batches if needed for better browning.
• Use real queso dip —jarred versions like Tostitos or Rotel Queso work great.
• Toast the rice first —adds nutty depth and prevents mushiness.
• Let rice rest covered —finishes steaming and becomes fluffy.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 325°F for 15 mins (best texture). Microwave works but may dry out cheese.
• Freeze without queso: Portion and freeze for up to 3 months. Thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve with warm flour or corn tortillas for fajita-style wraps.
• Pair with black beans or refried beans for a full platter.
• Great for potlucks—bring the whole skillet!
• Double the batch and freeze half for future comfort.

Cultural Context

Inspired by Tex-Mex cuisine and fajita culture born in Texas ranch kitchens, this recipe blends bold Southwestern spices with creamy indulgence. Found at backyard barbecues, weeknight tables, and sports bars alike, it honors tradition while embracing modern ease. The queso twist? That’s pure comfort innovation.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Make ahead: Cook rice and prep steak/veggies 1–2 days ahead. Assemble and cook when ready.
• Want more heat? Add diced jalapeños or a dash of cayenne to the seasoning.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen bell peppers?
A: Not ideal—they release water and steam instead of charring. Fresh works best.

Q: Why did my rice turn out mushy?
A: Likely too much liquid or uncovered cooking. Measure carefully and keep lid on.

Q: Is this gluten-free?
A: Yes—if using GF broth and verifying queso label (some contain wheat).

Q: Can I make it in one pan?
A: Yes! Cook rice first, remove, then use same pan for steak and veggies.

Q: Can I air fry the steak?
A: Absolutely! Air fry seasoned steak at 400°F for 6–8 mins, stirring once.

Allergy Information

Contains: dairy (butter, cheese, queso), wheat (in some broths and queso dips).
Gluten-free option: Use certified GF ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on store-bought queso and broth.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 680
• Fat: 34g
• Saturated Fat: 14g
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 6g
• Protein: 44g
• Sodium: 980mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This skillet doesn’t whisper. It arrives sizzling and golden, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with spice, sear, and someone who says, “Let’s make it together.”