Description
Alright, so imagine taking all the sizzling, colorful goodness of steak fajitas — perfectly seared beef strips, caramelized peppers and onions, all those amazing spices — and then drowning it all in the creamiest, cheesiest queso sauce you’ve ever tasted. This Queso Steak Fajita Skillet is basically what happens when Tex-Mex comfort food decides to go absolutely wild. We’re talking one-pan magic that’s loaded with tender steak, sweet bell peppers, and enough melted queso to make you want to lick the skillet clean (no judgment here). It’s the kind of dish that makes regular fajitas seem boring, and the fact that it all happens in one pan means more time eating and less time cleaning. Plus, you can serve it straight from the skillet for that restaurant sizzle-platter vibe that makes everyone feel special.
Ingredients
For the Steak:
- 1.5 lbs flank steak or skirt steak, sliced against the grain into strips
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
For the Fajita Veggies:
- 3 bell peppers (red, yellow, and green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup beef broth
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt to taste
For Serving:
- Warm flour tortillas
- 1/2 cup sour cream
- 1 cup guacamole or sliced avocado
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Pickled jalapeños (optional)
- Hot sauce for the brave
- Tortilla chips for scooping
Instructions
Slice steak against the grain into thin strips (about 1/4 inch thick).
Toss with fajita seasoning, cumin, smoked paprika, salt, pepper, and lime juice.
Let it marinate for at least 15 minutes while you prep everything else.
Heat 2 tbsp olive oil in a large cast iron skillet or heavy pan over high heat.
Once smoking hot, add steak strips in a single layer (work in batches if needed).
Sear for 2-3 minutes without moving them — you want that char!
Flip and cook another 1-2 minutes for medium-rare.
Remove to a plate and set aside.
In the same skillet, add 2 tbsp olive oil over medium-high heat.
Add sliced bell peppers and onion, cooking for 6-8 minutes until softened and slightly charred.
The edges should be getting nice and caramelized — that’s where the magic lives.
Add minced garlic and cook for another minute until fragrant.
Push veggies to the sides of the pan.
Reduce heat to medium and add butter to the center of the pan.
Once melted, whisk in flour and cook for 1 minute to make a quick roux.
Gradually whisk in milk and beef broth, making sure no lumps form.
Let it bubble and thicken for 2-3 minutes, whisking constantly.
Reduce heat to low and add cubed cream cheese, stirring until melted and smooth.
Gradually add shredded cheddar and pepper jack, stirring constantly until melted and creamy.
Stir in drained diced tomatoes with chiles, garlic powder, cumin, and cayenne.
Season with salt to taste — this should be creamy, cheesy, and slightly spicy.
Add the cooked steak back to the skillet along with any juices.
Toss everything together until the steak and veggies are coated in that gorgeous queso sauce.
Let it simmer for 2-3 minutes to heat through and let flavors meld.
Top with fresh cilantro and serve straight from the skillet while it’s still sizzling.
Set out warm tortillas, sour cream, guacamole, lime wedges, and all your favorite toppings.
Let everyone build their own fajitas or just dig in with tortilla chips.
Notes
Serve with warm flour tortillas for wrapping.
Mexican rice or cilantro-lime rice on the side completes the meal.
Refried beans or black beans add extra heartiness.
Cold beer, margaritas, or horchata for drinks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~565 kcal
- Carbohydrates: ~22g
- Protein: ~42g