Ingredients
For the Skillet:
1½ lbs skirt steak or ribeye, thinly sliced
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/8 tsp pepper, to your liking
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 cup shredded Monterey Jack or cheddar cheese
¾ cup queso dip (store-bought or homemade)
For the Mexican Rice:
1 tbsp oil
1 cup long grain white rice
1 ¾ cups chicken broth
½ cup tomato sauce
1 tsp cumin
½ tsp garlic powder
Salt, to your liking
Instructions:
In a skillet over medium heat, add oil and toast the rice until lightly golden.
Stir in tomato sauce, broth, cumin, garlic powder, and salt.
Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes until rice is tender. Fluff with a fork and set aside.
Season the steak slices with garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear steak for 2–3 minutes until browned (don’t overcook). Remove steak from skillet and set aside.
In the same skillet, toss in sliced peppers and onions. Cook until tender and slightly charred, about 6–8 minutes.
Add steak back to the skillet with peppers and onions.
Stir in queso dip and sprinkle shredded cheese on top.
Let it melt and bubble, about 2–3 minutes on low heat.
Spoon a bed of Mexican rice on each plate or bowl.
Top with that cheesy, sizzling steak fajita mixture.
Garnish with cilantro, if desired.
