This Queso Steak Fajita Skillet is one of my favorite one-pan dinners—juicy strips of steak, tender rice, colorful bell peppers, and onions all simmered in bold fajita seasoning, then topped with creamy queso for the ultimate Tex-Mex comfort food. It’s hearty, cheesy, and bursting with flavor, while still being easy enough to pull together on a busy weeknight.

Why You’ll Love This Recipe

I love this skillet because it’s a complete meal in one pan—protein, veggies, and rice all cooked together so the flavors meld beautifully. The steak stays tender, the peppers add sweetness and crunch, and the queso ties everything together with a creamy, cheesy finish. Plus, cleanup is quick, which is always a win in my book.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups Minute Rice
2 cups chicken broth
1 packet fajita seasoning
8 oz tomato sauce
3 bell peppers, sliced (any color)
½ yellow onion, diced
1 lb steak (sirloin, flank, or skirt steak, thinly sliced)
1 cup prepared queso dip (store-bought or homemade)
2 tbsp olive oil
Fresh cilantro (optional, for garnish)

Directions

Cook the Steak: I heat olive oil in a large skillet over medium-high heat. I add the steak strips and sear until browned on the outside but still tender inside (about 3–4 minutes). I remove the steak and set aside.
Cook the Veggies: In the same skillet, I sauté the onions and bell peppers until softened and slightly charred, about 5 minutes.
Add Rice and Sauce: I stir in the rice, chicken broth, tomato sauce, and fajita seasoning. I bring it to a boil, reduce to a simmer, cover, and cook for about 5 minutes until the rice is tender and liquid absorbed.
Combine: I return the steak to the skillet and toss everything together until heated through.
Top with Queso: I drizzle or dollop the queso over the skillet, letting it melt into the rice and steak.
Serve: I garnish with chopped cilantro and serve hot, either straight from the skillet or spooned into bowls.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the steak for chicken or shrimp, adjusting the cook time. For extra heat, I add sliced jalapeños or a pinch of cayenne. I’ve also topped the skillet with shredded cheese instead of queso and broiled it for a bubbly, melty finish. If I want a low-carb version, I replace the rice with cauliflower rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of broth to loosen it up. The microwave works too, though I stir halfway to heat evenly.

FAQs

Can I use regular rice instead of Minute Rice?

Yes, but I cook the rice separately first, then add it to the skillet with the steak and veggies.

What steak works best?

I like flank, skirt, or sirloin since they cook quickly and stay tender when sliced thin.

Can I make this ahead?

Yes, I prep the steak and veggies ahead of time. When ready, I cook the rice and sauce, then add everything together.

Is this spicy?

It’s mildly spiced from the fajita seasoning, but I can easily adjust the heat by adding hot sauce or chili flakes.

Can I make my own queso?

Absolutely. A quick homemade queso with cheddar, cream, and green chilies works perfectly if I don’t want to use store-bought.

Conclusion

This Queso Steak Fajita Skillet is the ultimate easy comfort food—cheesy, flavorful, and all in one pan. I love how it brings together tender steak, fluffy rice, and veggies with bold fajita flavors and creamy queso. Whether I’m cooking for family or just craving something hearty, this skillet is always a hit.