Cheese Steak Fajita Skillet
Why Make This Recipe
Cheese Steak Fajita Skillet is a delightful dish that brings the flavors of fajitas and cheese steak together. It’s perfect for a busy weeknight dinner or a fun weekend meal. The best part? It’s easy to make and packed with delicious flavors. You’ll love how all the ingredients come together in one skillet, making cleanup a breeze.
How to Make Cheese Steak Fajita Skillet
Ingredients:
- One pound of top sirloin sliced into thin pieces
- Half a yellow onion, chopped
- Three bell peppers, cut into strips
- Two tablespoons olive oil
- Two cups chicken broth
- Eight ounces tomato sauce
- Two cups Minute Rice
- A packet of fajita seasoning
- Velveeta cheese dip or any melty cheese dip you like (use as much as you want)
Directions:
- Drop the onion and bell pepper slices into a heated skillet with olive oil on medium-high.
- After a few minutes, when they start softening a bit, toss in the steak strips and shake over the fajita seasoning. Cook, stirring around, until the steak looks how you want it.
- Dump in the Minute Rice, tomato sauce, and chicken broth. Give everything a really good stir. Keep on medium and let it simmer. Follow how your rice package says to cook, and if you’ve got different rice, just make sure to watch the liquid and add a splash if it looks dry.
- Once the rice is nice and fluffy and the pan isn’t too watery, spoon over lots of warm cheese dip. Let it melt all through your skillet.
- Scoop onto plates while it’s hot. Dig in right away for the best flavor and texture.
How to Serve Cheese Steak Fajita Skillet
Serve the Cheese Steak Fajita Skillet straight from the stovetop. You can garnish with fresh cilantro, jalapeños, or a squeeze of lime for an extra punch. It pairs well with tortillas or simply served on its own.
How to Store Cheese Steak Fajita Skillet
If you have any leftovers, let the skillet cool to room temperature. Store it in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Cheese Steak Fajita Skillet
- Make sure to slice the steak thinly so it cooks quickly and evenly.
- Feel free to mix and match your favorite bell pepper colors for a vibrant look.
- If you like it spicy, add some sliced jalapeños or hot sauce to the mix!
Variation
You can turn this dish into a vegetarian option by swapping out the steak for sliced mushrooms or tofu. Just make sure to adjust the cooking times accordingly.
FAQs
1. Can I use other types of cheese instead of Velveeta?
Yes, you can use any melty cheese dip that you prefer, such as cheddar or Monterey Jack.
2. What if I don’t have Minute Rice?
If you have different rice, just adjust the cooking time and liquid according to the rice package instructions.
3. Can I freeze the leftovers?
Yes, you can freeze the leftovers. Just make sure to store them in a freezer-safe container for up to three months.
Cheese Steak Fajita Skillet
Ingredients
Main Ingredients
- 1 lb top sirloin, sliced into thin pieces Use top sirloin for best results.
- 1/2 piece yellow onion, chopped
- 3 pieces bell peppers, cut into strips Mix and match colors for vibrancy.
- 2 tbsp olive oil For sautéing vegetables.
- 2 cups chicken broth
- 8 oz tomato sauce
- 2 cups Minute Rice Adjust cooking time for other rice types.
- 1 packet fajita seasoning
- as much as you want cups Velveeta cheese dip or any melty cheese dip Use any melty cheese you prefer.
Instructions
Cooking
- Heat olive oil in a skillet over medium-high heat. Add chopped onion and bell pepper strips.
- Once they start to soften, add the steak strips and sprinkle with fajita seasoning. Cook until steak reaches desired doneness.
- Add Minute Rice, tomato sauce, and chicken broth. Stir well and let simmer according to rice package instructions.
- Once the rice is fluffy and the dish is not too watery, add a generous amount of cheese dip over the top and allow it to melt.
- Scoop onto plates and serve hot.
