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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Author: natasha
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
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!
- 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.