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Steak Fajita Skillet Casserole

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

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.

Notes

Letting the steak sit in baking soda briefly helps tenderize it for a juicier bite. Use freshly cooked or leftover rice for convenience.
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