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Steak Fajita Skillet Casserole
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Prep Time
45
minutes
mins
Cook Time
15
minutes
mins
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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