One Pan Steak Fajita and Rice Skillet
A quick and delicious one-pan meal! This steak fajita and rice skillet combines tender strip steak, Mexican-inspired rice, creamy queso, and colorful peppers and onions for a weeknight dinner everyone will love.
Servings 4 servings
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.