Description
This Queso Steak Fajita Skillet is a vibrant and flavorful Tex-Mex dish that combines tender seared flank steak with sautéed bell peppers and onions, all topped with creamy queso dip. Perfect for a quick and hearty weeknight meal, it’s served right from the skillet with fresh cilantro and lime wedges to brighten every bite.
Ingredients
Meat
- 1 lb flank steak or skirt steak, thinly sliced
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- Chopped cilantro for garnish
- Lime wedges for serving
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other
- 1 tablespoon olive oil
- ½ cup prepared queso dip (store-bought or homemade)
Instructions
- Heat the skillet: Warm the olive oil in a large cast iron skillet over medium-high heat to ensure a good sear on the steak.
- Sear the steak: Add the thinly sliced flank or skirt steak to the hot skillet. Cook 2–3 minutes per side until nicely browned but still juicy. Remove steak from skillet and set aside to rest.
- Sauté the vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the red onion. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and have developed slight char marks.
- Add spices: Sprinkle in chili powder, cumin, paprika, garlic powder, salt, and black pepper. Stir well to evenly coat the sautéed vegetables with the aromatic spices.
- Combine steak and veggies: Return the cooked steak slices to the skillet and toss everything together so the flavors meld.
- Add queso and warm: Drizzle the queso dip over the steak and vegetables. Allow it to warm through gently for 1–2 minutes without boiling, coating everything in creamy richness.
- Garnish and serve: Sprinkle freshly chopped cilantro over the skillet and serve immediately with lime wedges on the side for squeezing over the dish.
Notes
- Serve over rice, inside warm tortillas, or with chips to make loaded fajita nachos.
- For added heat, include sliced jalapeños or a dash of your favorite hot sauce.
