Description
This Steak Fajita Skillet Casserole is a flavorful and hearty dish featuring tender marinated strip steak, sautéed bell peppers and onions, combined with rice and creamy queso dip. Finished under the broiler with melted cheese, it's perfect for a satisfying weeknight dinner with Tex-Mex flair.
Ingredients
Beef and Marinade
- 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
Vegetables and Cooking
- 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
Other Ingredients
- 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
- Prepare the Steak: In a large bowl, sprinkle baking soda over the sliced steak and let it sit for 15 minutes. Rinse the steak thoroughly to remove the baking soda and pat dry with paper towels. Combine the steak with Montreal steak seasoning, pressed garlic, and soy sauce, then let it marinate for an additional 15 minutes to enhance flavor and tenderness.
- Sear the Steak: Heat avocado or canola oil in a large skillet over medium-high heat. Add the marinated steak slices and sear for 2 minutes to develop a good crust. Reduce heat to medium and continue cooking for another 4 minutes, or until the steak is no longer pink in the center. Remove the steak from the pan and set aside.
- Sauté Vegetables: Add unsalted butter to the same skillet along with the yellow and red bell peppers and sliced white onion. Cook for about 4 minutes, stirring frequently, until the vegetables soften. Season with salt and pepper to taste. Stir in the tomato paste and cook for an additional 2 minutes to enhance the flavors.
- Combine and Cook: Return the cooked steak to the skillet with the vegetables. Add the cooked rice and stir everything together, cooking for 2 minutes until the steak is heated through and the mixture is well combined.
- Add Cheese and Broil: Remove the skillet from heat and evenly spoon the white queso dip over the mixture. Sprinkle shredded Monterey or Pepper Jack cheese on top. Place the skillet under a preheated broiler for 1 minute or until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Garnish and Serve: Remove from the broiler and sprinkle chopped fresh parsley over the casserole for a fresh, vibrant finish. Serve hot and enjoy your flavorful steak fajita skillet casserole.
Notes
- You can substitute strip steak with ribeye or sirloin for different flavor profiles.
- Make sure to thoroughly rinse the baking soda from the steak to avoid any off-flavors.
- If you don't have a broiler, you can place the skillet in a preheated 375°F oven for 3-4 minutes to melt the cheese.
- For a spicier kick, add sliced jalapeños along with the bell peppers.
- Leftovers can be refrigerated and reheated on the stovetop or in the microwave.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
