Steak Fajita Rice Skillet
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Ditch the dishes with this Steak Fajita Rice Skillet! This high-protein recipe delivers marinated and seared beef strips, zesty peppers and onions, fluffy rice, and a layer of melty, cheesy goodness in one pan for the ultimate 30-minute family dinner!
If you’ve been hanging out with me for a while, you know there’s no shortage of chicken fajita recipes around here, from my Sheet Pan Chicken Fajita Nachos to my Cheesy Chicken Fajita Casserole. That said, you may be wondering: “Where’s the beef?” Trust me, this Cheesy Steak Fajita Rice Skillet was well worth the wait.
It starts with an easy fajita marinade – massive shout-out to my friend Stacy for this one! It’s a simple blend of soy sauce and pineapple juice, and she swears it’s the secret behind why the fajitas from Uncle Julio’s in Dallas are so delicious. The pineapple juice acts as a natural tenderizer, keeping the beef buttery-soft, while the soy sauce adds that deep, savory umami that makes you want to lick the pan.
Once that steak is marinated and seared to perfection, I layer in fork-tender peppers, onions, and vibrant diced tomatoes with green chiles. I also toss in some pre-cooked Ready Rice to soak up all those flavorful juices and then melt a thick blanket of bubbly cheese right on top. Best of all, this isn’t a fussy recipe that leaves you with a sink full of dishes. It’s a legit one-pan meal that gets your protein, veggies, and grains all on the table in record time!
Why You’ll Love It!
- True one-pan recipe. You get all your important food groups and maximum flavor in one skillet, making cleanup a breeze.
- High-protein comfort food at its finest. With juicy, budget-friendly beef and a cheesy finish, it satisfies Tex-Mex cravings while packing in the protein you need to stay full.
- 30-minute lifesaver. Between the quick-cooking, marinated steak and veggies and the Ready-Rice, this is the perfect solution on hectic weeknights when you don’t have anything planned for dinner.
Ingredients You’ll Need
- Steak. The best steak for fajita meat is something lean, naturally tender, and most importantly, sliced against the grain. We personally love sirloin steak for a lean and tender option, but cuts like skirt steak, flat iron steak, or Teres Major (petite tender) are also affordable, fajita-friendly options.
- Marinade. It’s just a simple mix of pineapple juice and low-sodium soy sauce, but it works. If you need a gluten-free swap, use tamari or liquid aminos instead of soy sauce.
- Oil. I use avocado oil for sautéing and searing, but any neutral oil that can handle the heat works here.
- Fajita veggies. We’re keeping it classic with bell peppers and onions. I usually go with red and green bell peppers, but the more variety, the better! You can use any onion, but white onions are standard in authentic Tex-Mex.
- Fajita seasoning. I’m a huge fan of the clean ingredients in Siete’s fajita seasoning, but any store-bought blend is totally fine, or see below for a quick homemade fajita seasoning recipe.
- Diced tomatoes & green chiles. A can of Ro-Tel (or a store-brand equivalent) is the secret to adding moisture and a tangy, zesty kick. A standard can of diced tomatoes and a small can of diced green chiles also works here; just make sure to drain them well.
- Lime juice. A squeeze of fresh lime juice brightens up all the flavors.
- Cooked rice. To keep this recipe under 30 minutes, I reach for a bag of Ready Rice. I’ve tested this with long-grain white, brown, and even Spanish rice, and all are delicious!
- Shredded cheese. For that classic casserole-style cheesy finish, I recommend Colby Jack shredded fresh from the block, but a Mexican cheese blend or even some pepper jack for a little extra heat would also be amazing.
DIY Fajita Seasoning
If you don’t have store-bought fajita seasoning on hand, head to your spice rack. For a 1-packet equivalent, combine: 1 tbsp chili powder, 1 tsp each cumin, garlic powder, onion powder, and smoked paprika, ½ teaspoon salt, & ¼ tsp black pepper.
How to Make this Steak Fajita Rice Skillet
Step 1: Marinate the steak. Place the sliced steak in a sealable bag, add the soy sauce and pineapple juice, and shake to coat. Press out the excess air, seal the bag, and refrigerate for 8 hours (or overnight).
Step 2: Preheat oven and skillet. Preheat the oven to 400°F. Meanwhile, in a large, oven-proof skillet, heat 1 tablespoon of avocado oil over medium-high heat.
Step 3. Sear the steak. Remove the steak from the marinade and pat it VERY dry with paper towels. When the oil just starts to smoke, add the steak and sear for 1–2 minutes per side, then continue to cook just until it reaches your preferred doneness. Transfer the steak to a plate, tent with foil, and let it rest while you cook the vegetables.
Step 4. Sauté the veggies. Reduce the heat to medium heat and add the remaining 2 tbsp of oil to the pan. Add your sliced bell peppers and onions, and sauté for 2–3 minutes. Add the fajita seasoning and continue cooking until the veggies are slightly softened but still have some bite.
Step 5: Bring the skillet together. Add the drained diced tomatoes & green chilies, lime juice, and the Ready Rice. Stir everything together just until the rice is heated through. Turn off the heat, add the steak, stir, spread the fajita mixture in an even layer in the skillet, then sprinkle your shredded cheese over the top.
Step 6: Bake and serve. Transfer the skillet to the preheated oven just until the cheese is bubbly and melted. Remove carefully (that handle will be hot!) and serve with your favorite fajita toppings!
Recipe Tips and FAQs
- You must slice the steak against the grain! To get that buttery, melt-in-your-mouth texture, look for the long muscle fibers running through the meat and cut across them, not parallel to them. This shortens the fibers, making the beef much easier to chew.
- Marinating the steak for 8 hours is the sweet spot, but the pineapple juice’s acidity is powerful, so even a quick 30-minute soak makes a difference. Just be careful not to exceed 24 hours, as leaving it too long can actually make the meat mushy.
- Moisture is the enemy of a good sear! For an Uncle Julio’s-quality crust, pat the beef extremely dry with paper towels after removing it from the marinade. You also want that skillet screaming hot; if it doesn’t sizzle the second the beef hits the oil, it’s not ready.
Variations
One of the reasons I love this beef fajita rice skillet is its adaptability. Here are a few ways to make it work for you:
Fiber boost – To stretch the skillet further for a hungry crowd, add a drained and rinsed can of black beans or pinto beans along with a can of corn when you stir in the rice at the end.
Mixed grill – If you want to diversify your protein intake, consider marinating and searing sliced chicken breast alongside the steak and tossing in some jumbo shrimp during the last 2–3 minutes of searing.
Low-carb – To make this a more keto-friendly steak fajita rice casserole, swap the Ready
Rice for raw cauliflower rice. Just add it to the skillet with the veggies at the end, and the residual heat will steam it perfectly in about 3 minutes.
Not long! Once your skillet is sizzling hot, sear the sliced beef for 1–2 minutes per side to achieve a golden-brown crust, then cook for another 2–4 minutes to reach a perfect medium.
No problem at all. Simply follow the instructions as written in a regular skillet on the stovetop. When it’s time to melt the cheese, simply turn the heat to low, sprinkle the cheese on top, and cover with a lid until it’s melted.
How to Serve Your Steak Fajita Skillet
By design, this one-pan fajitas and rice recipe is a balanced meal all on its own, so all you really need are a variety of fresh fixings so everyone can customize their bowl, such as:
- Sour Cream (or Greek yogurt)
- Salsa
- Guacamole
- Cilantro
- Sliced Jalapeño
- Avocado
- Corn Salsa (I love Trader Joe’s brand!)
- Lime Wedges
- Pickled Red Onions
Storing and Reheating
Storing: Allow the skillet to cool to room temperature, then transfer the leftovers to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing this one.
Reheating: Return the leftovers to the skillet, covered, over medium heat for 2–3 minutes until the cheese is melted again – or microwave it in 30-second intervals, stirring in between, until heated through.
More Easy Beef Skillet Recipes
- High-Protein Southwest Breakfast Skillet
- Italian Ground Beef Skillet
- Tex-Mex Ground Beef Sweet Potato Skillet
- Cast Iron Skillet Beef Nachos
- Cheesy Beef Taco Rice Skillet
If you love this easy beef and rice fajita skillet recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Steak Fajita Rice Skillet
Equipment
- Large oven-proof skillet *Cast-iron recommended
Ingredients
- 12 oz sirloin steak sliced against the grain into thin strips
- 6 oz pineapple juice
- 6 oz low-sodium soy sauce *use Tamari for a gluten-free option
- 3 tbsp avocado oil divided
- 2 large bell peppers I use a red and green pepper, sliced into strips
- 1 medium onion halved and sliced into strips
- 1 packet Siete fajita seasoning or fajita seasoning of choice
- 10 oz can diced tomatoes and green chilis drained
- 1 tbsp fresh lime juice
- 8.8 oz packet of Ready Rice cooked
- 1 cup Colby Jack cheese shredded from block (or a Mexican cheese blend)
Instructions
- Place the sliced sirloin steak in a sealable bag and add the soy sauce and pineapple juice. Shake to mix, then press out the excess air, seal, and refrigerate for 8 hours or overnight.
- Preheat oven to 400 degrees F.
- In a large, oven-proof skillet, heat 1 tbsp avocado oil over medium-high heat.
- Remove the steak from the marinade and thoroughly pat dry with paper towels. When the pan is up to temp, add the steak to the skillet and sear for 1-2 minutes on each side to achieve a golden brown crust. Then continue cooking another 2-4 minutes, stirring often, until your desired doneness. Transfer the steak to a plate, tent with foil, and let it rest while you cook the vegetables.
- Reduce the heat to medium and add the remaining 2 tbsp of oil to the pan. Add the sliced peppers and onion. Cook, stirring often, for 2-3 minutes. Add the fajita seasoning, and cook 3-4 minutes more until crisp-tender.
- Add the drained diced tomatoes and green chilies, lime juice, and cooked rice. Cook for 1-2 more minutes, stirring occasionally. Turn off the heat, add the steak back to the pan, stir, then sprinkle the cheese over the top.
- Bake for 3-5 minutes until the cheese has melted. Serve with your favorite fajita toppings.
Notes
Nutrition
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