Description
A sizzling one-skillet Tex-Mex meal featuring juicy steak strips, sautéed peppers and onions, and a blanket of creamy queso—perfect for serving with tortillas, rice, or chips.
Ingredients
- 1 lb flank steak or skirt steak, thinly sliced against the grain
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp olive oil
- 1 cup queso (store-bought or homemade)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh cilantro or green onion, chopped (optional)
- Lime wedges (optional)
- Tortillas, rice, or tortilla chips (for serving)
Instructions
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
- Season steak with garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.
- Sear steak for 2–3 minutes per side until browned and cooked through. Remove and set aside.
- Add remaining oil and sauté bell peppers and onion until soft and slightly charred, about 6–8 minutes.
- Return steak to skillet and toss with veggies.
- Pour warm queso over the top and let it bubble for 1–2 minutes.
- Garnish with cilantro or green onions and serve with tortillas, rice, or chips.
Notes
- Substitute steak with chicken or shrimp for variation.
- Add mushrooms or poblano peppers for extra flavor.
- Use pepper jack queso or jalapeños for more heat.
- Serve over cauliflower rice or in lettuce wraps for a low-carb option.
- Thin queso with a splash of milk when reheating.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 460
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
