Queso Steak Fajita Skillet Over Mexican Rice
A sizzling skillet of tender steak fajitas smothered in creamy queso, served over fluffy Mexican rice for a bold and flavorful one-pan meal.
Yield: 4
Calories: 520kcal
Equipment
- Large skillet or cast iron pan
- Knife & cutting board
- Mixing bowls
- measuring cups/spoons
- Saucepan (for rice)
Materials
- 1 lb flank steak or skirt steak thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 cup Mexican rice cooked
- 1 cup queso cheese sauce
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Cook Mexican rice according to package instructions; set aside.
- Heat a skillet with olive oil over medium-high heat.
- Season steak with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Sear steak strips in the skillet until browned, about 4–5 minutes. Remove and set aside.
- In the same skillet, add onions and bell peppers. Cook until softened and slightly charred.
- Return steak to the skillet and toss with vegetables.
- Spoon the fajita mixture over the cooked Mexican rice.
- Drizzle with warm queso cheese sauce.
- Garnish with cilantro and serve with lime wedges.
Notes
Nutrition Facts (per serving, approx. 4 servings):
- Calories: 520
- Protein: 35g
- Carbohydrates: 38g
- Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 750mg
- Fiber: 4g
- Sugar: 5g