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Steak Fajita Skillet Casserole

Prep Time 45 minutes
Cook Time 15 minutes
Course Dinner, Main
Cuisine American, Tex-Mex

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

You can substitute steak with chicken or mushrooms for a different protein option. Store leftovers in an airtight container for up to 3 days.
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