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You ever throw something together on a whim and it turns out so good, you kinda shock yourself? That was me, standing in my kitchen last winter with some steak that needed to be cooked, a leftover tub of queso from a game night, and two bell peppers about a day away from going soft.
I wasn’t trying to be fancy — just feeding the crew. But honey, what came out of that skillet? It was rich, cheesy, full of smoky flavor and tender steak… and it went from “what do I even cook tonight” to why aren’t we making this every week?
Even my husband — who’s usually glued to the TV at dinnertime — looked up after the first bite and said, “What is this?! It’s like fajitas and a cheesy rice casserole had a baby.” I’ll take that compliment and run with it.
Why This Skillet Fajita Casserole Works (Like, Really Works)
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One skillet. No mess. Less cleanup = more couch time.
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Cheesy, creamy goodness. That queso pulls it all together like a warm blanket.
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Makes your steak go further. A little meat, a lotta flavor.
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It’s a whole meal. Protein, veggies, carbs… and cheese. Duh.
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You can make it your own. Spicy, mild, loaded with beans—whatever your crew likes.
What You’ll Need (and What You Can Get Away With)
Let’s talk ingredients. Don’t overthink it — this one’s flexible. Here’s what I used, plus a few notes in case you’re in pantry-cleanout mode.
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10 oz strip steak, thin-sliced — Or flank, skirt, sirloin. Got leftover grilled steak? Even better.
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1 tsp baking soda — I know this sounds odd, but it tenderizes the beef fast. Don’t skip it.
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1½ tsp Montreal steak seasoning — Or your favorite steak rub.
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2 garlic cloves, pressed — Or minced if that’s what you’ve got.
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1 tsp soy sauce — Adds depth. You could also use Worcestershire in a pinch.
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1 tsp avocado or canola oil — Olive oil works too, but it might smoke more.
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1 tbsp butter — This adds that little something to the veggies.
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1 yellow + 1 red bell pepper, sliced — Use what’s in the fridge. Green, orange, whatever.
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½ white onion, sliced — Or red onion. Or skip it if you’re not an onion person (but it really does bring flavor).
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Salt and pepper, to taste — Season in layers, always.
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1 tbsp tomato paste — It’s small but mighty. Adds richness.
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2 cups cooked rice — Leftover rice from takeout night? Perfect.
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½ cup white queso dip — Store-bought or homemade. Just make sure it’s melty.
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½ cup shredded Monterey Jack or Pepper Jack — A little heat never hurts.
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Chopped parsley, optional — Totally for flair, but hey, it looks nice.
How To Make It (Slow Down, You’re Gonna Want to Savor This)
All you need is one skillet, a little bit of rhythm in the kitchen, and maybe your favorite playlist in the background. It comes together quickly — but don’t rush the good parts.
1. Tenderize That Steak Like a Pro
First, sprinkle the baking soda right over your sliced steak in a bowl. Let it sit for about 15 minutes. This is an old trick for making stir-fry beef nice and soft, and it really works. After that, rinse it under cold water and pat it dry. Don’t skip drying — wet steak won’t sear right.
2. Quick Marinate While You Chop
Now mix that steak with your Montreal seasoning, garlic, and soy sauce. Just toss it all together in the same bowl and let it rest while you prep your veggies. No need for a long marinade — 15 minutes is plenty to soak up that flavor.
3. Get That Sear
Heat your skillet up over medium-high heat with the oil. Once it’s nice and hot (a drop of water should sizzle right away), lay the steak in. Try not to move it around too much — let it get that brown edge. Cook for about 2 minutes, then reduce the heat to medium and go another 3–4 minutes, until it’s just cooked through. Scoop it out onto a plate and keep it warm.
4. Veggie Time
Add that butter to the pan — no need to clean it first, those little brown bits are flavor gold. Toss in your peppers and onion and cook for 4–5 minutes, stirring occasionally. You want them soft, but not mushy. Sprinkle in a bit of salt and pepper as you go.
5. Tomato Paste = Secret Flavor
Add the tomato paste straight into the veggies and stir it around. Let it cook for about 2 minutes. It’ll darken a little and make everything smell extra rich and cozy. This step adds a deep, almost smoky note — don’t rush it.
6. Bring It All Back Together
Now add in the cooked rice and the steak. Toss everything together and let it warm through for about 2 minutes. It should be steaming and smelling like fajita heaven.
7. Cheese Time, Baby
Turn off the heat. Drizzle your queso dip all over the skillet — don’t worry about making it perfect. Then sprinkle the shredded cheese on top. Pop the whole thing under the broiler for about a minute or two, just until it’s bubbling and golden. Watch it close — it can go from bubbly to burnt real quick.
8. Sprinkle & Serve
If you’re feeling fancy, sprinkle on some fresh parsley. Serve it hot, right from the skillet — with a side of tortilla chips, warm flour tortillas, or just a fork.
Flavor Twists You’ll Want to Try
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Add spice – Jalapeños, chili flakes, or chipotle powder if you like it hot.
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More veggies – Mushrooms, corn, or black beans fit right in.
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Tex-Mex remix – Top it with crushed tortilla chips before broiling.
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Breakfast leftovers – Add a fried egg on top the next day. Trust me.
How To Store It Without Losing That Magic
This dish keeps like a champ.
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Fridge: Pop leftovers in a container with a lid. Keeps for 3–4 days.
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Freezer: You can freeze it before you add the cheese on top. Reheat in the oven, then broil fresh cheese for that ooey-gooey finish.
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Reheating: A splash of broth or water will bring it back to life on the stovetop or microwave.
Let’s Be Real — This One’s a Keeper
You know how some dinners just feel like they were made for Tuesday nights after a long day? This is that. It’s comforting without being heavy, cheesy but not greasy, and it’s got just enough veggies that you feel like you did something good for yourself.
If you try this Steak Fajita Skillet Casserole, let me know! Tag me on Instagram or leave a comment. Did you add something wild? Did your picky eater actually ask for seconds? I wanna hear it all.
Until next time, keep your skillet hot and your people fed.
Steak Fajita Skillet Casserole
Ingredients
- 10 oz strip steak, sliced
- 1 teaspoon baking soda
- 1 1/2 teaspoons Montreal steak seasoning
- 2 cloves garlic, pressed
- 1 teaspoon soy sauce
- 1 teaspoon avocado or canola oil
- 1 tablespoon unsalted butter
- 1 yellow bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- 1/2 white onion sliced
- 1 tablespoon tomato paste
- 2 cups cooked rice
- 1/2 cup white queso dip
- 1/2 cup shredded Monterey or Pepper Jack cheese
- Chopped parsley, for garnish (optional)
- Salt and pepper, to taste
Instructions
- Sprinkle baking soda over sliced steak and let rest for 15 minutes. Rinse and pat dry with paper towels.
- Mix steak with Montreal seasoning, garlic, and soy sauce. Let marinate for another 15 minutes.
- Heat oil in a large skillet over medium-high heat. Sear steak for 2 minutes, then cook for another 4 minutes over medium heat. Remove from skillet.
- Add butter to skillet and sauté bell peppers and onion for 4 minutes. Season with salt and pepper.
- Add tomato paste and cook for 2 minutes. Add rice and reserved steak and cook for another 2 minutes.
- Remove from heat. Stir in white queso dip and top with shredded cheese. Broil for 1 minute until cheese is melted.
- Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes