Bring the sizzle and the cheese to your table with this bold and melty Queso Steak Fajita Skillet! It’s everything you crave in one pan: juicy steak strips, smoky bell peppers and onions, bold Tex-Mex spices, and a creamy, molten queso blanket that ties it all together. Think of it as fajitas gone wild—in the best possible way.

Whether you scoop it into warm tortillas, serve it over rice, or dig in straight from the skillet with tortilla chips (no judgment!), this dish is guaranteed to disappear fast.

Why You’ll Love This Recipe

• A sizzling one-pan dinner with layers of flavor
• That queso… creamy, spicy, and totally addictive
• Perfect for weeknights, game days, or dinner parties
• Easily customizable with veggies, spice levels, or protein swaps
• Feeds a hungry crowd without a ton of effort

Tips for the Best Steak Fajita Skillet

• Use a cast iron skillet for the ultimate fajita char and heat retention.
• Let your steak rest before slicing—it keeps the juices in.
• Char those veggies for restaurant-style flavor.
• Don’t rush the queso—low and slow makes it ultra creamy.
• Serve with lime wedges for brightness and a little zing!

Ingredients

For the Fajita Steak

1. 1 lb flank steak or skirt steak
2. 1 tbsp olive oil
3. 1 tbsp lime juice
4. 1 tsp chili powder
5. 1 tsp smoked paprika
6. 1/2 tsp cumin
7. 1/2 tsp garlic powder
8. Salt & pepper, to taste

For the Fajita Veggies

9. 1 red bell pepper, sliced
10. 1 yellow bell pepper, sliced
11. 1 green bell pepper, sliced
12. 1 large onion, sliced
13. 1 tbsp olive oil
14. Salt & pepper, to taste

For the Queso Sauce

15. 1 tbsp butter
16. 1 tbsp flour
17. 1 cup whole milk (warm)
18. 1 1/2 cups shredded cheddar cheese
19. 1/2 cup shredded Monterey Jack
20. 1/4 tsp garlic powder
21. 1/4 tsp onion powder
22. Optional: 1 can diced green chiles or 1 jalapeño, minced

Garnishes & Serving Ideas

23. Chopped cilantro
24. Fresh lime wedges
25. Warm tortillas, tortilla chips, or rice
26. Sliced avocado or guacamole
27. Sour cream or salsa

Instructions

Prep and Cook the Steak

1. In a bowl or zip-top bag, combine olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Add steak and marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Heat a skillet over medium-high heat. Sear steak 3–4 minutes per side for medium doneness. Remove, rest 5 minutes, then slice thinly against the grain.

Cook the Fajita Veggies

1. In the same skillet, add olive oil. Toss in sliced peppers and onions. Season with salt and pepper.
2. Sauté over high heat, stirring occasionally until softened and slightly charred—about 7–8 minutes. Remove and set aside.

Make the Queso

1. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
2. Slowly whisk in warm milk and stir until smooth and thickened—about 3–5 minutes.
3. Lower heat and stir in cheddar and Monterey Jack, one handful at a time. Add garlic powder, onion powder, and green chiles or jalapeños if using.
4. Keep warm, stirring occasionally. Thin with a splash of milk if needed.

Assemble the Skillet

1. Return steak and veggies to the skillet, nestling them together.
2. Drizzle with queso, letting it melt and bubble.
3. Sprinkle with cilantro, and serve immediately with lime wedges, tortillas, or chips.

Flavor Notes & Texture

• The steak is tender, juicy, and kissed with Tex-Mex spices.
• The peppers and onions are sweet, smoky, and beautifully blistered.
• The queso is velvety and rich with just enough kick to wake up your tastebuds.
• Every bite feels indulgent, melty, and full of fresh flavor.

Make It Your Own

• Swap steak for grilled chicken or shrimp
• Add mushrooms or black beans for extra substance
• Spice it up with hot sauce or chipotle
• Use pepper jack for an extra cheesy kick
• Serve in taco shells for fajita tacos with queso drizzle

FAQ

1. What steak works best?
Flank or skirt steak is perfect—just don’t overcook and slice thin!

2. Can I make it dairy-free?
Try a plant-based butter and unsweetened almond milk with dairy-free cheese—look for melting blends.

3. Can I prep it ahead?
Yes! Make the steak and veggies ahead, then reheat in the skillet with fresh queso right before serving.

4. What sides go best?
Cilantro rice, refried beans, pico de gallo, corn salad, or a simple green salad.

5. Can I double the queso?
YES. Always. You’ll want extra for dipping chips or drizzling on everything.

6. Is this spicy?
Only mildly—if you want more heat, add jalapeños, hot sauce, or chipotle powder.

7. Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother and creamier for queso.

8. What kind of skillet is best?
A cast iron skillet gives the best sizzle and char, but any heavy pan will work!

9. How long does it keep?
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk for the queso.

10. Can I freeze it?
Freeze the steak and veggies, but make fresh queso when serving—it doesn’t thaw well.

Final Bite

This Queso Steak Fajita Skillet brings all the fajita flair you love—plus an oozy, dreamy queso twist. It’s colorful, flavorful, and downright fun. Whether it’s Taco Tuesday, a Friday night feast, or just a cheesy craving calling your name—this skillet has your back.

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