Dinner

Cheesy Steak Fajita Skillet

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This cheesy steak fajita skillet is loaded with goodness for an easy one pan sensation. We have made skillets in the past, and plan to do more, but this one was a new recipe we created. This newly created recipe combines our fajita ingredients with rice and melted cheese. We thought to ourselves this time, why not combine everything for a cheesy blend with rice in one pan? The result, perfection! This combination would work really well for adding to a burrito topped with hot sauce or salsa. Be sure to try this recipe and report back, enjoy!

Overhead view of cheesy steak fajita skillet in a cast iron topped with cilantro and avocado.

What do you need to make this cheesy steak fajita skillet + substitutions:

  • Steak- We used end pieces from a beef tenderloin that are buttery soft. I would not recommend buying filet and using it unless you want to spend a lot of money. Sirloin, flank and/ or hangar would work fine sliced and the most cost effective for fajitas. Sliced chicken would nice as well.
  • Yellow onion- We had a bag of yellow onions so naturally we used up what we had. But, white onions would work as well.
  • Peppers – We used orange and red peppers and it is the perfect compliment to steak, chicken or even shrimp fajitas.
  • Rice- We used white Jasmine rice. It came out nice but feel free to use a white rice. If you use other rice, for example brown rice, it could affect cook times.
  • Beef broth- Beef broth is necessary because it’s how the rice is cooked in the skillet. Broth adds so much flavor to this dish and gets soaked up so it is not soupy. We used beef broth but chicken or vegetable would work as well. Our favorite broth is hands down Kettle + Fire. You can use the code DADDIOSKITCHEN for 20% off.
  • Avocado oil- Avocado oil is great for cooking with high heat. We buy the giant Chosen Foods avocado oil from Costco and it’s great.
  • Homemade taco seasoning- Our go-to taco seasoning for everything. Tacos, fajitas, enchiladas, etc. It’s super versatile and a great one to keep in your rotation! You can definitely just use a packet as well, but I promise it’s so quick to throw it together.
  • Block medium cheddar cheese- We used a whole block of medium cheddar cheese and shredded it ourselves. Shredded Mexican cheese blend is definitely the easiest option, but we prefer to shred ours ourselves. It’s more cost effective and fresher.
  • Cilantro- I love cilantro and always love to top when I have it!
  • Lime- I love to add a fresh squeeze of lime at the end, but it’s totally optional in this fajita skillet.
  • Avocado- Avocado is a nice garnish touch to add on top!

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Alright, let’s get to making the recipe! Enjoy!

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Cheesy Steak Fajita Skillet

This cheesy steak fajita skillet is loaded with goodness for an easy one pan sensation. We have made skillets in the past, and plan to do more, but this one was a new recipe we created. This newly created recipe combines our fajita ingredients with rice and melted cheese. We thought to ourselves this time, why not combine everything for a cheesy blend with rice in one pan? The result, perfection! This combination would work really well for adding to a burrito topped with hot sauce or salsa. Be sure to try this recipe and report back, enjoy!
Cook Time22 mins
Course: Main Course
Cuisine: Mexican
Keyword: 20 minute dinner, dinner, easy dinner, fajitas, kid friendly, mexican
Servings: 4

Ingredients

For the Skillet:

  • 1 lb steak sliced thin
  • 1 tbsp avocado oil
  • 1 yellow onion sliced
  • 1 red pepper sliced
  • 1 yellow onion sliced
  • cups beef broth
  • 1 cup white jasmine rice
  • 1 cup cheddar cheese shredded

Homemade Taco Seasoning:

  • tsp chili powder
  • tsp sea salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp oregano

For Topping:

  • romaine optional
  • lime juice optional
  • cilantro optional
  • avocado optional

Instructions

  • Preheat oven to 400°F degrees.
  • In a large cast iron or pan, heat avocado oil. Once it's heated, add in steak. Use half of the seasoning to season steak while still pink. Cook till pink is gone and remove to separate bowl.
  • Then, add in the onions and peppers. Cook till soft. Add in the remaining seasoning.
  • Once peppers and onions are cooked add in the bone broth. Since cast iron is hot expect to see it steam up. Make sure it is boiling. If so, add in the rice and mix making sure it is all coated by the broth.
  • Add skillet to the oven and set timer for 20 mins.
  • Once the rice is cooked, pull out skillet. Add steak and coat with the cheese. Put back in the oven for 1-2 minutes or until cheese is melted. Remove from the oven.
  • You're all done! Add avocado, drizzle of lime juice, and cilantro Enjoy!

Notes

For Storing: Store leftovers in an airtight container in the fridge for 3-4 days.
 

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