Steak Fajita Skillet Casserole has become my ultimate weeknight hero, especially after a long day when I just want something comforting and delicious without a mountain of dirty dishes. I first stumbled upon the idea of a one-pan beef fajita skillet bake during a particularly busy week, and let me tell you, it was a game-changer. The aroma of sizzling steak and peppers, mingled with cheesy goodness, instantly transports me to my favorite Tex-Mex spot. This easy ground beef and bell pepper casserole combines all those incredible fajita flavors with the hearty satisfaction of a cheesy casserole. You’ll love how simple it is to prepare, and the minimal cleanup is an added bonus! Let’s get cooking!
Why You’ll Love This Steak Fajita Skillet Casserole
I genuinely believe this Steak Fajita Skillet Casserole will become a staple in your home. It’s not just another dinner; it’s a culinary experience designed for convenience and flavor. Here’s why I think you’ll adore this dish:
- It’s bursting with incredible Tex-Mex flavors, combining tender steak with smoky peppers and a rich, cheesy finish.
- This is an Easy Steak Fajita Dinner that comes together quickly, perfect for busy weeknights when time is precious.
- Clean-up is a breeze since everything cooks in just one skillet, saving you from a pile of dishes.
- It’s a wholesome meal packed with protein and vegetables, making it a healthy steak fajita skillet recipe for the whole family.
- Feeding a crowd is simple and budget-friendly with this hearty casserole, ensuring everyone leaves the table satisfied.
- You can customize it easily with your favorite toppings or add-ins, making every Easy Steak Fajita Dinner unique.
Ingredients for Steak Fajita Skillet Casserole
Here’s what you’ll need to create this amazing Steak Fajita Skillet Casserole. I’ve carefully selected these ingredients to ensure maximum flavor and perfect texture for your skillet steak and pepper casserole.
- 10 oz strip steak, sliced – I prefer strip steak for its tenderness and flavor.
- 1 tsp baking soda – This is my secret weapon for tenderizing the steak.
- 1½ tsp Montreal steak seasoning – A classic blend that brings out the best in beef.
- 2 garlic cloves, pressed – Fresh garlic makes all the difference!
- 1 tsp soy sauce – Adds a depth of umami flavor to the marinade.
- 1 tsp avocado or canola oil – Great for searing at high heat.
- 1 tbsp unsalted butter – For sautéing those wonderful veggies.
- 1 yellow bell pepper, seeded and sliced – Adds sweetness and color.
- 1 red bell pepper, seeded and sliced – Another vibrant and sweet component.
- ½ white onion, sliced – The aromatic base of our fajita flavors.
- 1 tbsp tomato paste – Concentrated tomato flavor for richness.
- 2 cups cooked rice – I use leftover rice for convenience, but freshly cooked works too.
- ½ cup white queso dip – For that irresistible creamy, cheesy layer.
- ½ cup shredded Monterey or Pepper Jack cheese – Melts beautifully for a gooey topping.
- Chopped parsley, for garnish (optional) – Adds a fresh finish.
- Salt and pepper, to taste – Essential for seasoning every layer of your skillet steak and pepper casserole.
How to Make Steak Fajita Skillet Casserole
Making this incredible Steak Fajita Skillet Casserole is surprisingly simple, and I promise you’ll love how quickly it comes together. Just follow these steps for a delicious, satisfying meal that’s perfect for any night of the week.
- Step 1: First, let’s tenderize that steak! Sprinkle baking soda over your sliced steak in a bowl. Let it sit for about 15 minutes. This little trick makes a huge difference in texture.
- Step 2: After tenderizing, rinse the steak thoroughly under cold water and pat it completely dry. This is crucial for a good sear. Then, mix the tenderized steak with Montreal steak seasoning, pressed garlic, and soy sauce in the same bowl. Let it marinate for another 15 minutes while you prep your veggies.
- Step 3: Heat the avocado or canola oil in a large skillet over medium-high heat until it’s shimmering. Lay the seasoned steak in the hot skillet and sear for about 2 minutes without moving it. You’ll hear that satisfying sizzle!
- Step 4: Reduce the heat to medium and cook the steak for another 3-4 minutes until it’s just cooked through. Don’t overcook it! Remove the steak from the skillet and keep it warm. This quick steak and veggie skillet cooks fast.
- Step 5: Add the unsalted butter to the same skillet. Toss in the sliced bell peppers and white onion. Cook them for 4-5 minutes, stirring occasionally, until they’re softened but still have a slight bite. Season with salt and pepper to taste.
- Step 6: Stir the tomato paste into the vegetables and cook for about 2 minutes. This allows the paste to caramelize slightly, deepening the flavor of your Steak Fajita Skillet Casserole.
- Step 7: Return the cooked steak to the skillet with the vegetables. Add the cooked rice and toss everything together. Heat for about 2 minutes, ensuring everything is warm and fragrant. This quick steak and veggie skillet is coming along nicely!
- Step 8: Turn off the heat. Drizzle the white queso dip evenly over the mixture, then sprinkle the shredded Monterey or Pepper Jack cheese on top.
- Step 9: Place the skillet under a broiler for 1-2 minutes, watching closely, until the cheese is bubbling and golden brown. The aroma at this stage is incredible!
- Step 10: Garnish with fresh chopped parsley if desired. Serve this amazing Steak Fajita Skillet Casserole hot, directly from the skillet, with tortilla chips or warm tortillas. Enjoy your easy steak fajita dinner!
Pro Tips for the Best Steak Fajita Skillet Casserole
I’ve made this Steak Fajita Skillet Casserole countless times, and I’ve picked up a few tricks along the way that guarantee a perfect result every time. These expert tips will elevate your easy steak fajita dinner from good to absolutely incredible.
- Always pat your steak dry after rinsing the baking soda. This ensures a beautiful sear and prevents steaming.
- Don’t overcrowd the skillet when searing the steak or cooking the veggies. Work in batches if necessary to get that perfect caramelization.
- Let the tomato paste cook for a couple of minutes until it slightly darkens. This deepens the flavor profile of your Steak Fajita Skillet Casserole significantly.
- Use a cast iron skillet if you have one; it retains heat wonderfully for even cooking and a great broil finish.
What’s the secret to perfect Steak Fajita Skillet Casserole?
The real secret is that baking soda tenderizing trick for the steak combined with not overcooking it. Also, using a well-seasoned cast iron skillet for this cast iron steak fajita recipe truly makes a difference in getting that restaurant-quality sear and even heat distribution for the casserole finish. It’s all about building layers of flavor in one pan.
Can I make Steak Fajita Skillet Casserole ahead of time?
Yes, you absolutely can! You can prep the steak and vegetables a day in advance. Cook the steak and veggies, then combine them with the rice. Store this mixture in the fridge, and when ready to serve, reheat in the skillet, add the cheeses, and broil. It’s a fantastic make-ahead option.
How do I avoid common mistakes with Steak Fajita Skillet Casserole?
A few common pitfalls to avoid include overcooking the steak, which will make it tough. Also, ensure your skillet is hot before adding the steak for a good sear. Lastly, don’t forget to let the tomato paste cook down a bit; skipping this step means missing out on a richer flavor for your Steak Fajita Skillet Casserole.
Best Ways to Serve Your Steak Fajita Skillet Casserole
Once your irresistible Steak Fajita Skillet Casserole comes out of the broiler, you’ll be eager to dive in! I love serving this dish directly from the skillet, as it really emphasizes the one-pan convenience. It’s perfect for a casual family dinner or even a fun gathering with friends.
For a classic fajita experience, pile generous spoonfuls into warm tortillas – corn or flour, your choice! I often set out a few bowls of toppings like fresh salsa, guacamole, sour cream, and extra chopped cilantro. This makes for fantastic weeknight steak fajita dinner ideas, allowing everyone to customize their meal exactly how they like it.
Alternatively, for a lighter or low-carb option, serve the Steak Fajita Skillet Casserole over a bed of crisp lettuce or alongside a simple green salad. The rich flavors of the casserole are perfectly complemented by fresh, cool greens. It’s truly a versatile dish that fits many tastes and dietary preferences.
Nutrition Facts for Steak Fajita Skillet Casserole
I know many of you are curious about the nutritional breakdown of this delicious meal. Here are the estimated nutrition facts per serving for my Steak Fajita Skillet Casserole, based on the ingredients and quantities I’ve used in this recipe:
- Serving Size: 1 serving
- Calories: 550
- Protein: 35g
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Sodium: 700mg
Nutritional values are estimates and may vary based on specific brands and ingredients used in your Steak Fajita Skillet Casserole.
How to Store and Reheat Steak Fajita Skillet Casserole
One of the best things about this Steak Fajita Skillet Casserole is how wonderfully it stores and reheats, making it a fantastic option for meal prep. After enjoying your delicious dinner, let any leftovers cool completely to room temperature before storing. This prevents condensation and keeps your casserole fresh.
For refrigeration, transfer the cooled Steak Fajita Skillet Casserole into an airtight container. It will keep beautifully in the fridge for up to 3-4 days. When you’re ready to enjoy it again, you can reheat individual portions in the microwave until warm, or for a crispier finish, warm it in a skillet on the stovetop over medium heat, adding a splash of water or broth to prevent drying. This is truly a convenient make ahead steak fajita casserole.
If you’re planning for longer storage, this easy steak fajita dinner freezes well too. Place cooled portions in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Just remember, for the best results with a make ahead steak fajita casserole, add fresh cheese and broil briefly after reheating if you want that gooey, bubbly topping again.
Frequently Asked Questions About Steak Fajita Skillet Casserole
Can I use a different cut of steak for this Steak Fajita Skillet Casserole?
Absolutely! While I love strip steak for its tenderness, you can certainly experiment. Skirt steak or flank steak are excellent choices for fajitas and would work beautifully in this Steak Fajita Skillet Casserole. Just be sure to slice them against the grain for maximum tenderness and adjust cooking times slightly as needed. Learning how to make steak fajita casserole involves finding your favorite cuts!
What if I don’t have white queso dip for my Steak Fajita Skillet Casserole?
Don’t worry if you don’t have white queso on hand! You can substitute it with a mixture of cream cheese and a touch of milk or broth, or even a good quality jarred salsa con queso. The goal is to add a creamy, cheesy element that melts well into the casserole. This flexibility is part of what makes knowing how to make steak fajita casserole so great.
Can I add more vegetables to this Steak Fajita Skillet Casserole?
Yes, please do! I often add extra vegetables to my Steak Fajita Skillet Casserole to boost the nutrition and flavor. Sliced mushrooms, zucchini, or even corn kernels would be delicious additions. Just toss them in with the bell peppers and onions. This easy steak fajita dinner is very adaptable to your preferences.
How do I ensure my steak is tender in this Steak Fajita Skillet Casserole?
The baking soda tenderizing step is key for a tender steak in this Steak Fajita Skillet Casserole. Also, make sure not to overcrowd your skillet when searing the steak, and avoid overcooking it. Sear it quickly until just cooked through, as it will continue to cook slightly when combined with the hot rice and under the broiler. Follow these steps for a perfect, tender steak every time you make steak fajita casserole.
Variations of Steak Fajita Skillet Casserole You Can Try
While my classic Steak Fajita Skillet Casserole is a family favorite, I’ve discovered several delicious variations that keep dinner exciting. This dish is incredibly versatile, allowing you to tailor it to different dietary needs or simply switch up the flavors when you’re looking for something new.
- Chicken or Shrimp Fajita Skillet: Easily swap the steak for sliced chicken breast or shrimp. Cook the chicken until no longer pink, or the shrimp until just opaque, before combining with the veggies and rice.
- Vegetarian Skillet Casserole: For a meatless option, use portobello mushrooms or a mix of bell peppers, zucchini, and corn in place of the steak. You can even add black beans for extra protein and fiber.
- Low-Carb Version: To make a fantastic low carb steak fajita recipe, simply omit the rice. Instead, serve the steak and veggie mixture over cauliflower rice, a bed of fresh greens, or in lettuce wraps. This variation is equally flavorful and satisfying!
- Spicy Kick: If you love heat, add a diced jalapeño or a pinch of cayenne pepper to the vegetables while they cook. A dash of hot sauce in the queso can also elevate the spice level of your Steak Fajita Skillet Casserole.
Steak Fajita Skillet Casserole: 1 Amazing Dinner
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This Steak Fajita Skillet Casserole is a rich, cheesy, and smoky one-pan meal. It transforms simple ingredients like tender steak, bell peppers, and queso into a satisfying dinner that’s easy to make and perfect for weeknights. It’s a comforting blend of fajita flavors and a cheesy rice casserole, designed for minimal cleanup and maximum flavor.
Ingredients
- 10 oz strip steak, sliced
- 1 tsp baking soda
- 1½ tsp Montreal steak seasoning
- 2 garlic cloves, pressed
- 1 tsp soy sauce
- 1 tsp avocado or canola oil
- 1 tbsp unsalted butter
- 1 yellow bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- ½ white onion, sliced
- 1 tbsp tomato paste
- 2 cups cooked rice
- ½ cup white queso dip
- ½ cup shredded Monterey or Pepper Jack cheese
- Chopped parsley, for garnish (optional)
- Salt and pepper, to taste
Instructions
- Sprinkle baking soda over your sliced steak in a bowl and let it sit for about 15 minutes to tenderize. Rinse the steak under cold water and pat it dry thoroughly.
- Mix the tenderized steak with Montreal steak seasoning, pressed garlic, and soy sauce in the same bowl. Let it marinate for about 15 minutes while you prepare your vegetables.
- Heat the avocado or canola oil in a large skillet over medium-high heat until hot. Lay the seasoned steak in the skillet and sear for about 2 minutes without moving. Reduce the heat to medium and cook for another 3-4 minutes until just cooked through. Remove the steak from the skillet and keep it warm.
- Add the unsalted butter to the same skillet. Add the sliced bell peppers and white onion, and cook for 4-5 minutes, stirring occasionally, until softened but not mushy. Season with salt and pepper to taste.
- Stir the tomato paste into the vegetables and cook for about 2 minutes, allowing it to darken slightly and enhance the flavor.
- Return the cooked steak to the skillet with the vegetables. Add the cooked rice and toss everything together. Heat for about 2 minutes, ensuring everything is warm and fragrant.
- Turn off the heat. Drizzle the white queso dip evenly over the skillet mixture, then sprinkle the shredded Monterey or Pepper Jack cheese on top.
- Place the skillet under a broiler for 1-2 minutes, watching closely, until the cheese is bubbling and golden brown.
- Garnish with fresh chopped parsley if desired. Serve the Steak Fajita Skillet Casserole hot, directly from the skillet, with tortilla chips or warm tortillas.
Notes
- For a different protein option, you can substitute the steak with chicken or mushrooms in this skillet fajita casserole.
- Store any leftover Steak Fajita Skillet Casserole in an airtight container in the refrigerator for up to 3-4 days.
- If you want to freeze this easy steak fajita dinner, do so before adding the cheese. Reheat in the oven, then add fresh cheese and broil for a gooey finish.
- To reheat leftovers, add a splash of broth or water to bring the skillet steak and veggie casserole back to life on the stovetop or in the microwave.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet, Broil
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg