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!
Servings: 4
Ingredients
For the Skillet:
- 1 lb steak sliced thin
- 1 tbsp avocado oil
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1½ cups beef broth
- 1 cup white jasmine rice
- 1 cup cheddar cheese shredded
Homemade Taco Seasoning:
- 1½ tsp chili powder
- 1½ 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 the steak. Use half of the seasoning to season steak while it's still pink. Cook until the pink is gone and then remove it from the pan and put it in a separate bowl.
- Then, add in the onions and peppers. Cook until 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 the skillet to the oven and cook for 20 minutes.
- 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.