This One Pan Steak Fajita and Rice Skillet is a quick and flavorful weeknight dinner that combines tender steak strips, Mexican-inspired rice, creamy queso, and colorful peppers and onions. Ready in just 30 minutes, this dish is a must-try
For the Steak:
For the Skillet:
Tenderize the Steak:
Sprinkle baking soda over the steak and let it sit for 15 minutes to tenderize. Rinse thoroughly and pat dry.
Season the Steak:
In a bowl, season the steak with steak seasoning, minced garlic, and soy sauce. Set aside.
Cook the Steak:
Heat a skillet over medium-high heat and spray with avocado oil. Sear the steak strips for 2-3 minutes per side, until browned and cooked through. Remove and set aside.
Sauté the Vegetables:
In the same skillet, melt butter and sauté the bell peppers and onion for 4-5 minutes, until softened.
Add Tomato Paste & Rice:
Stir tomato paste into the vegetables, then mix in pre-cooked basmati rice. Return the cooked steak to the skillet.
Add Cheese:
Spoon dollops of white queso over the rice mixture and sprinkle Mexican cheese on top.
Melt the Cheese:
Place the skillet under the broiler for 1 minute, just until the cheese melts and bubbles. Watch closely to avoid burning.
Serve & Garnish:
Remove from the oven and garnish with fresh cilantro or lime wedges if desired. Serve warm and enjoy!