Steak Fajita Skillet Casserole
Tender seasoned steak, peppers, onion, and rice come together in a skillet with white queso and melted Monterey Jack cheese.
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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.
Nutrition
Serving: 1servingsCalories: 520kcalCarbohydrates: 33.3gProtein: 26.5gFat: 28.5gSaturated Fat: 14.3gTrans Fat: 0.5gCholesterol: 89mgSodium: 1050mgFiber: 2.5gSugar: 5g