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I’m not sure about you, but when I hear “fajita night,” my brain immediately flashes to sizzling skillets, caramelized peppers, and maybe a cold margarita in hand. But you know what I don’t always have the energy for? A dozen toppings, tortillas that fall apart halfway through, and a pile of dishes by 7:30 p.m.
This Steak Fajita Skillet Casserole solves all of that — it brings you the flavor of fajitas, with the ease of a one-pan meal and the comfort of a hearty casserole. It’s bold, cheesy, just the right amount of spicy, and honestly? It makes the kitchen smell amazing.
Great for using up leftover rice, quick to throw together once the prep’s done, and customizable depending on what’s lingering in your fridge.
Why You’ll Love This One
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Everything in one skillet — fewer dishes, more flavor.
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Juicy, seasoned steak with that fajita flair.
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Creamy queso + melty cheese on top (need I say more?)
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Crisp-tender peppers and onions for that fajita feel.
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Perfect use for leftover rice — and great with cauliflower rice, too.
Ingredients (Plus a Few Tips)
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10 oz strip steak – Or whatever beef you’ve got — sirloin, flank, even leftover grilled steak from the weekend.
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1 tsp baking soda – Don’t skip this! It tenderizes the meat beautifully. It’s a little restaurant trick that works wonders.
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1½ tsp Montreal steak seasoning – I always have this in the pantry. You can also sub in salt, pepper, paprika, and garlic powder if you’re out.
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2 cloves garlic, pressed – Or minced — just use fresh if you can.
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1 tsp soy sauce – A splash of umami to balance the fajita seasoning.
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1 tsp avocado or canola oil – Any neutral oil works.
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1 tbsp butter – Adds flavor when sautéing the veggies.
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1 yellow & 1 red bell pepper, sliced – Feel free to use green or orange if that’s what’s hanging around.
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½ white onion, sliced – Add more or less depending on how onion-forward you like it.
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Salt & pepper to taste – Go easy until the end — the steak seasoning and soy add salt already.
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1 tbsp tomato paste – This deepens the flavor and gives it that saucy base.
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2 cups cooked rice – Day-old rice works best. White, brown, jasmine — whatever’s in the fridge.
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½ cup white queso dip – The kind from the jar or deli section. Trust me, it melts into something dreamy.
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½ cup shredded Monterey or Pepper Jack – Pepper Jack adds a little heat, Monterey is smooth and mild.
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Chopped fresh parsley – Totally optional, but it does make it look fancy.
Let’s Cook This Thing
1. Give That Steak Some Love
First, sprinkle baking soda over the steak slices and let them sit out for 15 minutes. This tenderizes the meat and keeps it juicy once it hits the pan.
Rinse it off, pat it dry (really well), then toss the beef with the Montreal seasoning, garlic, and soy sauce. Let that sit for another 15 minutes while you chop up the peppers and onions.
2. Sear It Up
Heat the oil in a large skillet (cast iron if you’ve got it) over medium-high heat. Toss in the steak and sear for 2 minutes. Then turn the heat down to medium and cook for about 4 more minutes, or until it’s just cooked through.
Take the steak out and set it aside. Don’t wipe the pan — we’re gonna use all that flavor.
3. Time for the Veggies
Add butter to the same skillet. Once it melts, throw in your peppers and onions. Let them cook for about 4 minutes, until they’re softened but still a bit crisp — you want that fajita crunch, not mush.
Sprinkle in salt and pepper, stir in the tomato paste, and let it cook for 2 more minutes to get nice and rich.
4. Bring It All Together
Now add your cooked rice and the steak back into the skillet. Give it all a good toss so the rice picks up all that saucy goodness. Let it warm through — another 2 minutes or so.
Remove from heat.
5. Cheese Situation (The Best Part)
Now spoon the queso over the top, then sprinkle the shredded cheese right on top of that. Slide the whole skillet under the broiler for about a minute — just long enough to melt and bubble that cheese.
Don’t walk away. Broilers move fast, and we’re going for golden, not scorched.
Garnish & Serve
Top with a sprinkle of fresh parsley if you’re feeling fancy. Serve hot, preferably with a cold drink and someone to high-five you.
Want to Switch It Up?
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Low-carb version? Use cauliflower rice instead of regular rice.
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Add beans – Black beans or pintos stirred in with the rice make it even heartier.
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Spice it up – Add diced jalapeños to the peppers, or a splash of hot sauce over the finished dish.
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Make it Tex-Mex-y – Add cumin and chili powder to the seasoning mix, and swap parsley for chopped cilantro.
Leftovers? Don’t Mind If I Do
This casserole reheats beautifully. Store in an airtight container in the fridge for up to 3 days.
To reheat, just pop it in the microwave or warm it in a skillet with a splash of broth or water to loosen things up. The flavors actually deepen overnight, so it’s just as good — if not better — the next day.
Give It a Try?
If you make this Steak Fajita Skillet Casserole, I wanna hear about it! Did your family love it? Did you tweak the spices or sneak in some corn? Tag me on Instagram or leave a note in the comments — I always love seeing what y’all are cooking.
Steak Fajita Skillet Casserole
Ingredients
- 10 oz strip steak (or preferred beef cut), 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 (or to taste)
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 2 cups cooked rice
- 1/2 cup pre-made white queso dip
- 1/2 cup shredded Monterey or Pepper Jack cheese
- Chopped fresh parsley for garnish
Instructions
- Sprinkle baking soda over sliced steak in a large bowl and let sit for 15 minutes. Rinse steak thoroughly and pat dry with paper towels.
- Combine steak with Montreal steak seasoning, garlic, and soy sauce. Let marinate for another 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add marinated steak and sear for 2 minutes. Reduce heat to medium and cook for another 4 minutes, or until no longer pink. Remove steak from skillet and set aside.
- Add butter to the same skillet. Add yellow and red bell peppers and sliced onion. Sauté for about 4 minutes until softened. Season with salt and pepper.
- Stir in tomato paste and cook for 2 more minutes, stirring occasionally.
- Add cooked rice and reserved steak back into the skillet. Stir and cook for 2 minutes or until everything is heated through.
- Remove skillet from heat. Spoon queso dip evenly over the mixture and top with shredded cheese. Place under broiler for 1 minute until cheese is melted and bubbly.
- Garnish with chopped parsley, if desired. Serve hot.