Queso Steak Fajita Skillet

This Queso Steak Fajita Skillet is one of my favorite one-pan meals—loaded with tender strips of seasoned steak, colorful sautéed peppers and onions, and smothered in warm, creamy queso. It’s sizzling, cheesy, and full of bold Tex-Mex flavor, perfect for busy weeknights or a casual dinner that feels like a restaurant-style treat.

Why You’ll Love This Recipe

I love how this skillet brings together everything I enjoy in fajitas—juicy steak, caramelized veggies, and that unmistakable sizzle—but with the bonus of gooey, melty queso poured right on top. It’s quick to make, easy to clean up, and perfect served with warm tortillas, rice, or chips. Plus, the flavors come together in less than 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or skirt steak (thinly sliced against the grain)

• Red, yellow, and green bell peppers (sliced)

• Yellow onion (sliced)

• Olive oil

• Queso (store-bought or homemade)

• Garlic powder

• Onion powder

• Chili powder

• Cumin

• Smoked paprika

• Salt

• Black pepper

• Fresh cilantro or green onion (optional for garnish)

• Lime wedges (optional for serving)

• Tortillas, rice, or tortilla chips (for serving)

Directions

1. I heat a large skillet over medium-high heat and add olive oil.

2. I season the sliced steak with garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.

3. I sear the steak in the hot skillet for 2–3 minutes per side until browned and just cooked through, then remove and set aside.

4. In the same skillet, I add a little more oil if needed and sauté the sliced peppers and onions until they’re soft and slightly charred.

5. I return the steak to the skillet and toss everything together.

6. I pour the warm queso over the top and let it bubble for a minute or two to meld the flavors.

7. I garnish with chopped cilantro or green onion and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use chicken or shrimp instead of steak for a different protein. I’ve also added mushrooms or poblano peppers for extra depth. For a spicier kick, I stir in sliced jalapeños or use pepper jack queso. If I want it lower carb, I serve it over cauliflower rice or in lettuce wraps.

Storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat everything in a skillet over medium heat or microwave individual portions until warmed through. If the queso thickens, I stir in a splash of milk or cream to loosen it back up.

FAQs

What kind of steak works best?

I usually use flank or skirt steak because they cook quickly and stay tender when sliced thin across the grain.

Can I make this without queso?

Yes, I’ve made it without queso and just added a sprinkle of shredded cheese or served it with sour cream instead. It’s still delicious.

Is this dish spicy?

Not unless I add extra chili powder or jalapeños. I can always adjust the heat depending on who I’m serving.

Can I make this ahead of time?

Yes, I prep the steak and veggies in advance and store them separately. When ready, I just cook everything fresh and pour on the queso.

What should I serve with it?

I love it with warm flour tortillas, over rice, or with tortilla chips for dipping. A simple side salad or guacamole pairs well too.

Conclusion

Queso Steak Fajita Skillet is one of those dishes that looks and tastes like it came straight from a sizzling restaurant platter, but it’s so easy to throw together at home. With juicy steak, sautéed veggies, and creamy queso, it’s packed with flavor and perfect for sharing—though I never mind having leftovers all to myself.