On a long weekend trip to the mountains, my husband and I borrowed a cozy little cabin from one of his coworkers. It was the kind of place that didn’t get cell reception unless you stood on a certain tree stump near the firepit.
After a day of hiking and picking wildflowers with our teenage kids, we came back tired, hungry, and a little sunburned. I remember sitting on the porch, boots still on, flipping through my recipe journal, wondering what I could make with the groceries we brought in the cooler.
That’s when my son pulled out a bag of Minute Rice and said, “We’ve got that steak, peppers, and the queso dip you love—can’t you do something with those?” So I did. I heated olive oil in the cast iron skillet we packed, tossed in the onions and peppers while the fire crackled outside, then added strips of sirloin and a packet of fajita seasoning.
As it sizzled and filled the cabin with that smoky, peppery aroma, my daughter set the little table and turned on her Bluetooth speaker. We stirred in rice, broth, tomato sauce, and finished it all with big dollops of queso. No phones, no distractions—just a hot, cheesy skillet of goodness that felt right for the moment. We ate by lantern light, laughing and sharing stories until the last spoonful was gone.
Short Description
Queso Steak Fajita Skillet is a vibrant one-pan meal layering fajita-seasoned sirloin, sautéed peppers and onions, tomato sauce, rice, and creamy queso—perfect for busy weeknights!
Key Ingredients
- 2 cups Minute Rice
- 2 cups chicken broth
- 1 packet fajita seasoning
- 8 oz tomato sauce
- 3 bell peppers, sliced
- ½ cup diced yellow onion
- 2 Tbsp olive oil
- 1 lb top sirloin, sliced into strips
- Gordo’s cheese dip, to taste
Tools Needed
- Large skillet with lid
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Cooking Instructions
Step 1: Sauté Veggies
Heat olive oil over medium-high heat. Add onions and peppers, sauté 2–3 minutes until slightly softened.
Step 2: Cook Steak
Add sirloin strips and fajita seasoning. Stir occasionally until steak reaches your preferred doneness (about 5–6 minutes).
Step 3: Add Rice & Sauce
Stir in Minute Rice, chicken broth, and tomato sauce. Mix thoroughly until everything’s combined and simmering.
Step 4: Simmer Rice
Lower heat to medium-low. Cover and cook according to the rice package directions, usually 5–7 minutes. Stir once and check liquid—add splash of broth if needed.
Step 5: Add Queso
Once rice is tender and liquid mostly absorbed, spoon Gordo’s cheese dip over top. Let it melt into the mixture, then stir gently to combine.
Step 6: Serve Immediately
Spoon onto plates while hot, ensuring each portion has plenty of that queso drizzle.
Why You’ll Love This Recipe
Flavor Explosion: Bold fajita seasoning meets steak, peppers, and rich queso.
Quick & Easy: One skillet, under 30 minutes—minimal fuss.
Family-Friendly: Hearty and mild enough for kids, but flavorful enough for grown-ups.
Budget-Savvy: Uses affordable cuts of meat and pantry basics.
Make-Ahead Potential: Prep veggies and meat ahead; assemble and heat for easy dinners.
Mistakes to Avoid & Solutions
Rice Too Dry: If broth absorbs too fast, add extra ¼ cup broth or water halfway through.
Steak Overcooked: Remove from heat as soon as pink fades—carryover cooking keeps it tender.
Veggies Too Soft: Don’t cook peppers too long, they should remain slightly crisp.
Queso Doesn’t Melt: Keep skillet on low with lid on briefly to help queso melt through.
Burn on Bottom: Stir mid-cook and lower heat slightly if you smell browning.
Serving and Pairing Suggestions
Scoop into bowls and top with fresh cilantro or sliced avocado.
Serve alongside flour or corn tortillas with lime wedges.
Pair with a crisp mixed greens salad or Spanish rice for variety.
Perfect at family-style dinners, pass the skillet, pass the smiles.
Goes great with a cold lemonade, iced tea, or a light Mexican lager.
Storage and Reheating Tips
Store: Refrigerate in an airtight container up to 3 days.
Reheat (Skillet): Warm over medium-low heat, stirring occasionally.
Microwave: Reheat in a bowl covered loosely with a wet paper towel in 1-minute intervals.
Add Moisture: Splash a bit of broth while reheating to revive texture.
Avoid Drying: Cover skillet or bowl to trap steam for creamy results.
FAQs
1. Can I use brown rice instead of Minute Rice?
Yes, use 2 cups cooked brown rice at end of cooking, skip the broth step.
2. Is this dish spicy?
No, seasoning is mild. Add chopped jalapeño or hot sauce if kids enjoy heat.
3. Can I use chicken instead of steak?
Absolutely. Use sliced chicken breast or thigh, and cook until no longer pink (about 6–7 minutes).
4. Can I prep ahead?
Yes, cook veggies and meat earlier in the day. Combine with rice and queso just before serving.
5. What if I don’t have Gordo’s queso dip?
Substitute with Velveeta, shredded cheddar, or pepper jack—heat until melty.
Tips & Tricks
Slice steak thinly against the grain for tenderness.
Use different colored peppers for eye-catching presentation.
Toast rice first in skillet for nuttier flavor before adding liquids.
Let the skillet sit a minute before serving—sets texture and warms through.
Serve with lime wedges for a pop of brightness.
Recipe Variations
Chicken-Queso Fiesta
Use 1 lb sliced chicken breast instead of steak. Cook through and add fajita seasoning. Continue as usual.
Veggie-Queso Skillet
Omit meat. Double bell peppers and add zucchini slices. Cook in same oil and seasoning.
Spicy Chorizo Skillet
Swap steak for 8 oz browned chorizo or spicy sausage. Pair with 1 diced jalapeño and pepper jack queso.
Low-Carb Version
Substitute rice with cauliflower rice. Reduce cooking time to 3–4 minutes after adding rice slurry.
Final Thoughts
That cabin trip made me realize that comfort doesn’t come from complicated recipes, but from the way a simple dish gathers everyone together. Queso Steak Fajita Skillet wasn’t fancy, but it hit every note we needed after a long day outdoors—flavorful, hearty, and fuss-free.
I’ve made it many times since then, but that mountain version holds a special spot in my heart. Whenever I cook it now, I remember that peaceful evening in the woods with my family, bellies full and phones off, just enjoying the meal and each other.
Queso Steak Fajita Skillet
Ingredients
- 2 cups Minute Rice
- 2 cups chicken broth
- 1 packet fajita seasoning
- 8 oz tomato sauce
- 3 bell peppers sliced
- ½ cup diced yellow onion
- 2 Tbsp olive oil
- 1 lb top sirloin sliced into strips
- Gordo’s cheese dip to taste
Instructions
- Heat olive oil in a skillet. Add onions and peppers, and cook for 2–3 minutes until they start to soften.
- Add the steak and fajita seasoning. Stir and cook for about 5–6 minutes until the steak is done.
- Pour in the rice, chicken broth, and tomato sauce. Stir everything together and bring to a simmer.
- Lower the heat. Cover and cook for 5–7 minutes, or until the rice is tender. Add a little broth if it starts to dry out.
- Spoon cheese dip over the top. Let it melt, then gently stir it in.
- Scoop onto plates and enjoy while warm with plenty of cheesy goodness.
