Steak fajita skillet with rice (not pictured)
🥰 Ingredients 🥰
- Shaved steak (or your preference)
- 1 tbsp Olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 onion powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- red and green pepper
- half onion
- shredded Monterey Jack cheese
- queso dip
✨ Mexican rice ✨
- 1 tbsp oil
- 1 cup long grain rice
- 1 3/4 cup chicken broth
- 1/2 cup tomato sauce
- 1 tsp cumin
- 1/2 garlic powder
- salt and pepper to taste
✨ Instructions ✨
1. Heat oil and sauté rice until golden. mix all ingredients and bring to boil and lower heat, cover lid for 20-25 min.
2.Prepare the steak: Season the sliced steak with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Toss to coat the steak evenly with the seasoning.
3. Sear the steak: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the seasoned steak in a single layer, cooking for 2-3 minutes on each side until browned but not fully cooked through. Remove the steak from the skillet and set it aside.
4. Sauté the veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper, and sauté for 4-5 minutes until the veggies are softened and slightly charred.
5. Return the steak: Once the rice is cooked, return the cooked steak to the skillet, stirring it into the rice and veggie mixture. Cover again and let everything warm through for another 2-3 minutes.
6. Top with shredded cheese and queso dip and serve over bed of rice and serve with tortilla chips or guacamole.
#steakrecipes #dinnerideas #dinner #weeknightmeals #dinnerrecipeideas
Making a steak fajita skillet with Mexican rice is one of my favorite ways to enjoy a hearty, flavorful dinner that comes together quickly. The key to this dish is balancing the robust spices with fresh vegetables and creamy cheese. I’ve found that using shaved steak works wonderfully because it cooks fast and absorbs the seasonings well, which include smoky paprika, cumin, and a touch of chili powder for a mild kick. When preparing the rice, toasting it in oil until golden before adding the chicken broth and tomato sauce really elevates the flavor, giving it a warm, slightly nutty base that pairs perfectly with the spiced steak and sautéed peppers. I also like adding a bit of garlic and extra cumin to the rice for a deeper, authentic Mexican taste. One tip I’ve learned is to not overcook the steak during searing—just a couple of minutes per side to get a nice sear while keeping it tender. Then the steak finishes cooking as it combines with the veggies and rice in the skillet. The onions and bell peppers should be sautéed until they’re just softened but still have a little crunch, adding a bright texture. Serving this dish topped with shredded Monterey Jack cheese and a generous dollop of queso dip creates a creamy, melty contrast that makes every bite satisfyingly indulgent. I like to enjoy it with tortilla chips or a side of guacamole to add freshness and an additional layer of flavor. This skillet meal is not only delicious but also versatile; you can easily swap the steak for chicken or shrimp, and add in extra veggies like zucchini or mushrooms to suit your taste or what you have on hand. It’s a great option for busy weeknights because it comes together in one pan, minimizing cleanup while delivering big on taste and comfort.
