This One Pan Steak Fajita and Rice Skillet combines tender strip steak, rice, queso, peppers and onions for a weeknight dinner everyone will love.
When the week gets busy, there’s nothing better than a meal that’s quick, comforting, and full of flavor. This One Pan Steak Fajita and Rice Skillet is a recipe born out of my love for bold, hearty dishes that don’t sacrifice quality for convenience.
I remember the first time I made this dish, my family couldn’t stop raving about the tender steak and how the queso melted perfectly into the rice. It’s one of those meals that feels like a warm hug after a long day. The combination of spices, the slight char on the peppers, and the gooey cheese create a harmony of flavors that’s hard to beat.
Plus, the minimal cleanup? Total win. This recipe has become a regular in our rotation, especially on nights when I need to whip up something that feels special but doesn’t require hours in the kitchen.
Whether you’re cooking for your family or hosting friends, this skillet is a guaranteed crowd-pleaser. Pair it with a fresh green salad or warm tortillas for a complete meal that’s both satisfying and memorable.
Ingredients
- For the Steak:
- 1/2 lb strip steak
- 1 tsp baking soda
- 1 1/2 tsp steak blend
- 1 tsp minced garlic
- 1 tsp soy sauce
- Avocado spray
- For the Skillet:
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 white onion, sliced
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 cup pre-cooked basmati rice
- 1/3 cup store-bought white queso
- 1/3 cup Mexican cheese
Instructions
- Prep the Steak:
- Sprinkle the baking soda over the steak and let it sit for 15 minutes to tenderize. Rinse thoroughly and pat dry.
- Season the steak with steak blend, 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 on each side until browned and cooked through. Remove and set aside.
- Sauté the Veggies:
- In the same skillet, add the butter and sauté the sliced bell peppers and onions for 4-5 minutes until softened.
- Combine Ingredients:
- Add the tomato paste to the skillet and stir it into the vegetables.
- Stir in the pre-cooked basmati rice and mix until everything is well combined. Return the cooked steak to the skillet.
- Add the Cheese:
- Add dollops of the white queso over the rice mixture and sprinkle the Mexican cheese on top.
- Broil to Perfection:
- Place the skillet under the broiler for 1 minute, just until the cheese is melted and bubbly. Keep a close eye to avoid burning.
- Serve Warm:
- Garnish with fresh cilantro or lime wedges if desired. Serve warm and enjoy!
Pro Tips
- Use a mix of bell peppers for a vibrant dish.
- Keep a close eye on the broiler to prevent over-melting the cheese.
- Swap the steak for chicken or shrimp for a fun variation.
One Pan Steak Fajita and Rice Skillet
Ingredients
For the Steak:
- 1/2 lb strip steak
- 1 tsp baking soda
- 1 1/2 tsp steak blend
- 1 tsp minced garlic
- 1 tsp soy sauce
- Avocado spray
For the Skillet:
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1/2 green bell pepper sliced
- 1/2 white onion sliced
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 cup pre-cooked basmati rice
- 1/3 cup store-bought white queso
- 1/3 cup Mexican cheese
Instructions
- Sprinkle the baking soda over the steak and let it sit for 15 minutes to tenderize. Rinse thoroughly and pat dry.
- Season the steak with steak blend, minced garlic, and soy sauce. Set aside.
- Heat a skillet over medium-high heat and spray with avocado oil. Sear the steak strips for 2-3 minutes on each side until browned and cooked through. Remove and set aside.
- In the same skillet, add the butter and sauté the sliced bell peppers and onions for 4-5 minutes until softened.
- Add the tomato paste to the skillet and stir it into the vegetables.
- Stir in the pre-cooked basmati rice and mix until everything is well combined. Return the cooked steak to the skillet.
- Add dollops of the white queso over the rice mixture and sprinkle the Mexican cheese on top.
- Place the skillet under the broiler for 1 minute, just until the cheese is melted and bubbly. Keep a close eye to avoid burning.
- Garnish with fresh cilantro or lime wedges if desired. Serve warm and enjoy!
Notes
- Use a mix of bell peppers for a vibrant dish.
- Keep a close eye on the broiler to prevent over-melting the cheese.
- Swap the steak for chicken or shrimp for a fun variation.
This dish is perfect for those nights when you want a meal that feels like it took hours but was ready in under 30 minutes. Be sure to tag me @asiliglamcooks on Instagram if you give this recipe a try. I can’t wait to see your skillet magic!
