One-pan meals are some of the best. Not only do you prevent using a tons of different pans, but the flavors come together so well. This Steak Fajita Skillet Casserole
has it all: veggies, beef, spices. And, it’s a great way to use up leftover rice from a previous meal.
For this recipe we’re prepping the beef in some baking soda to tenderize it. This step allows the flavor of the marinade to really sink in for tons of flavor.
I was pleasantly surprised by how much heavy lifting the Montreal steak seasoning did here. This spice blend is wonderful on steak (and fries!) but I didn’t expect that in a larger amount it could replace most of the other seasonings! But, the end result was full of the type of flavor you’d expect from a steak fajita.
Once your steak is cooked and set aside to a dish of its own it’s time to move on to the veggies, using the same pan of course! I added a bit of water after 3 minutes or so just to deglaze the pan. Just a couple of tablespoons will do it.
Then you add the rice in. You can use freshly made, but this is a great recipe to use up some leftover rice if you’ve got it.
After that the beef goes back in and then we’re on to my favorite part: the cheese! This recipe uses some white sauce queso and some Pepper Jack. The queso gives that creamy, melty texture while the Pepper Jack adds a bit of spice.
This Steak Fajita Skillet Casserole is so tasty and you don’t need to heat up tortillas, dirty up multiple pans, or stress about making the perfect fajita.
All the flavor, half the work- now that’s what I’m talking about!
Steak Fajita Skillet Casserole
Ingredients
- 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
- 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
- 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
Preparation
- In large bowl sprinkle baking soda over steak. Let sit 15 minutes. Rinse and pat dry with paper towels. Combine steak with steak seasoning, garlic, and soy sauce. Allow to sit another 15 minutes.
- Heat oil in large skillet to medium-high heat. Add steak and sear for 2 minutes then reduce heat to medium. Cook for 4 minutes or until no longer pink. Remove from pan and set aside. Add butter to pan along with peppers and onion. Cook for 4 minutes. Season with salt and pepper. Add tomato paste and cook for 2 minutes.
- Add rice and steak and cook for 2 minutes or until meat is heated through. Remove from heat and add queso to skillet then shredded cheese on top. Place under broiler for 1 minute. Garnish with chopped parsley if desired.
Recipe adapted from Asili Glam .