Description
This Queso Steak Fajita Skillet is a flavorful and quick Tex-Mex dish combining tender flank steak, colorful bell peppers, and a creamy queso dip. Perfect for a weeknight dinner, it’s a one-pan recipe that delivers bold spices, melted cheese, and vibrant veggies in every bite. Serve it over rice, warm tortillas, or with chips for a customizable and satisfying meal.
Ingredients
Protein
- 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
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients
- 1 tablespoon olive oil
- ½ cup prepared queso dip (store-bought or homemade)
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sear the Steak: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the thinly sliced steak and cook for 2–3 minutes on each side until browned and just cooked through. Remove the steak from the 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 sliced red onion. Cook for 5–7 minutes, stirring occasionally, until the veggies soften and develop slight charred edges.
- Add the Spices: Sprinkle chili powder, cumin, paprika, garlic powder, salt, and black pepper over the vegetables. Stir well to coat the peppers and onions evenly with the spices, enhancing their flavor.
- Combine Steak and Veggies: Return the cooked steak slices to the skillet with the seasoned vegetables. Toss gently to combine and distribute the steak evenly.
- Melt the Queso: Drizzle the prepared queso dip over the steak and vegetable mixture. Allow it to warm through for 1–2 minutes on medium heat so the queso slightly melts and blends with the ingredients.
- Garnish and Serve: Sprinkle chopped cilantro over the skillet. Serve immediately with lime wedges on the side for squeezing, and optionally with warm tortillas, rice, or tortilla chips.
Notes
- Serve this dish over rice, in warm tortillas, or with chips to create a loaded fajita-style nacho plate.
- For added heat, incorporate sliced jalapeños or a dash of your favorite hot sauce.
- This recipe can be adapted with other thinly sliced proteins like chicken or pork if desired.
- Using a cast iron skillet helps achieve a nice sear and char on both steak and vegetables.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
