Name: One Pan Steak Fajita and Rice Skillet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1 pound flank or skirt steak, thinly sliced; 2 tablespoons olive oil, divided; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced; 3 cloves garlic, minced; 1 cup long-grain white rice; 2 cups low-sodium beef broth; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; Fresh cilantro, chopped (for garnish)

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Get ready to fall in love with the vibrant flavors and no-fuss magic of this One Pan Steak Fajita and Rice Skillet. This dish is a weeknight lifesaver, delivering juicy steak, colorful peppers, fluffy rice, and bold Tex-Mex flair all in a single skillet. Whether you’re hosting friends or just treating yourself, the sizzle, the aromas, and the pop of fresh cilantro make this one-pan wonder a total crowd-pleaser. Every bite captures the excitement of classic fajitas paired with the comfort of perfectly seasoned rice—without the pile of dishes!

One Pan Steak Fajita and Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the One Pan Steak Fajita and Rice Skillet is in its simplicity—every ingredient plays a crucial role in layering flavor, color, and texture. You’ll find each staple works together harmoniously, creating a dish that’s as striking as it is delicious.

Flank or skirt steak (1 pound, thinly sliced): Choose well-marbled steak for bold, beefy flavor and tenderness.
Olive oil (2 tablespoons, divided): Essential for getting that irresistible sear on the steak and making veggies glisten.
Red bell pepper (sliced): Adds natural sweetness and eye-catching color.
Green bell pepper (sliced): Offers earthy depth and classic fajita appeal.
Yellow onion (sliced): Gives a subtle sweetness and beautiful caramelization.
Garlic (3 cloves, minced): For irresistible aroma and savory punch.
Long-grain white rice (1 cup): Cooks up fluffy and soaks in all those spices and juices.
Low-sodium beef broth (2 cups): Infuses savory flavor into the rice without making it too salty.
Chili powder (1 teaspoon): Lends that signature Tex-Mex warmth.
Ground cumin (1 teaspoon): Adds smoky depth and earthiness.
Paprika (1/2 teaspoon): For gentle heat and gorgeous color.
Salt (1/2 teaspoon): Balances all the vibrant flavors.
Black pepper (1/4 teaspoon): Enhances every bite with a mild kick.
Lime juice (from 1 lime): Squeezed over top for zippy brightness and perfect balance.
Fresh cilantro, chopped (for garnish): Delivers a pop of freshness and color to finish.

How to Make One Pan Steak Fajita and Rice Skillet

Step 1: Sear the Steak

Start by heating 1 tablespoon of olive oil in your trusty skillet over medium-high heat. The moment your steak hits the pan, listen for that satisfying sizzle—that’s where flavor is born! Give the slices about 2 to 3 minutes on each side, just until they start to brown on the edges. You don’t want to cook them all the way through yet; a quick sear locks in the juices and forms a mouthwatering crust. Scoop the steak out and set aside for now—don’t worry, it’ll be back for an encore.

Step 2: Sauté the Peppers, Onion, and Garlic

In the same skillet (no need to wash—more flavor!), pour in the remaining tablespoon of olive oil. Toss in your sliced red and green bell peppers, yellow onion, and minced garlic. Stir often as the veggies sauté for about 4 to 5 minutes. You’re aiming for softened but not mushy—the onions should be just golden and everything should be fragrant. This step releases a symphony of aromas that promises good things to come.

Step 3: Add Rice and Spices

Time to turn those veggies into a full meal! Sprinkle in the rice, then pour in the beef broth. Scatter the chili powder, ground cumin, paprika, salt, and black pepper right over the top. Give it all a good stir, making sure the rice is nestled into the broth and spices are evenly distributed. Bring the mixture to a boil—your kitchen will already smell amazing—then dial the heat down to low, cover with a lid, and let it simmer for 18 to 20 minutes. The rice will soak up all that rich flavor and become impossibly tender.

Step 4: Return the Steak

When the rice is just cooked and the liquid has nearly disappeared, it’s time to invite the steak back to the party. Slide those juicy slices into the skillet and gently stir to combine. Let everything cook together for 2 to 3 minutes, just enough for the steak to absorb the seasoned steam and warm through. Those vibrant colors and savory aromas? Absolutely irresistible!

Step 5: Finish with Lime and Cilantro

Once you’ve taken the pan off the heat, squeeze the juice of one fresh lime over the entire skillet. This wakes up every flavor, balancing out the richness with a bit of zing. Lastly, sprinkle on a generous handful of chopped cilantro for a fresh, herbaceous pop. Your One Pan Steak Fajita and Rice Skillet is ready to steal the spotlight.

How to Serve One Pan Steak Fajita and Rice Skillet

Garnishes

Take the presentation and flavor up a notch with a handful of easy garnishes. Sliced avocado adds creaminess, a dollop of sour cream brings cooling tang, and a sprinkle of shredded cheese melts right into the skillet for extra comfort. Fresh cilantro on top adds color and class—don’t hold back with the herbs!

Side Dishes

While this skillet is easily a complete meal, it’s always fun to add a supporting act. Consider serving warm tortillas alongside so everyone can scoop up the filling taco-style. Mexican street corn, a crunchy cabbage slaw, or simple black beans also pair beautifully, rounding out the meal with even more color and crunch.

Creative Ways to Present

For family-style fun, bring the skillet straight to the table and let everyone serve themselves. If you’re entertaining, spoon the One Pan Steak Fajita and Rice Skillet into hollowed-out bell peppers or topped tortilla bowls for a dinner party twist. Individual ramekins make for charming meal-prep lunches, too—the options are as creative as your cravings.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Simply let the One Pan Steak Fajita and Rice Skillet cool to room temperature, then transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days, making it a dream for lunches or speedy weeknight repeats.

Freezing

You can even freeze leftovers for later. After cooling, portion the skillet mixture into freezer-safe bags or containers. It’ll keep well for up to 2 months. For best results, thaw overnight in the refrigerator before reheating—the veggies and steak will retain their best texture.

Reheating

To reheat, you can microwave individual portions with a splash of beef broth to keep things juicy, or warm on the stovetop over medium heat until everything is piping hot. A fresh squeeze of lime and a sprinkle of cilantro right before serving works wonders to bring the flavors back to life.

FAQs

Can I use a different cut of steak?

Absolutely! Flank and skirt steak are classic for their tender bite and big flavor, but sirloin or even ribeye can work if sliced thinly. The key is to keep the beef tender and quick-cooking.

Is it possible to make the One Pan Steak Fajita and Rice Skillet vegetarian?

Yes! Substitute the steak with sliced portobello mushrooms or even seasoned tofu, and use vegetable broth instead of beef broth. You’ll still get all the spice and color, just in a veggie-forward way.

What if I don’t have all the bell pepper colors?

No worries at all. Any color bell pepper will work, so use what you have on hand. The mix of hues looks beautiful, but the flavor is always fantastic regardless.

Can I prepare the rice separately?

While the magic of this recipe is cooking everything together in one skillet, you can prepare the rice on the side if you prefer firmer grains or want to use up leftover cooked rice—just adjust the simmering time and liquid accordingly.

How can I make this dish spicier?

To boost the heat, add sliced jalapeños to the veggie mix or toss in a dash of your favorite hot sauce along with the spices. Smoked chipotle powder is another delicious way to add bold, smoky spice.

Final Thoughts

Sharing my favorite recipes always makes me smile, and I truly hope you feel the excitement and comfort this One Pan Steak Fajita and Rice Skillet brings. It’s the kind of meal that turns an ordinary evening into something memorable. Try it out—you’ll be amazed at just how vibrant, hearty, and easy this one-pan wonder can be!

One Pan Steak Fajita and Rice Skillet Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One Pan Steak Fajita and Rice Skillet is a delicious and flavorful meal that combines tender steak strips with colorful bell peppers, onions, and aromatic spices. Cooked with rice in one skillet, this dish is easy to make and perfect for a quick weeknight dinner.

Ingredients

Scale

Steak:

1 pound flank or skirt steak, thinly sliced

Vegetables:

2 tablespoons olive oil, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
3 cloves garlic, minced

Rice Mixture:

1 cup long-grain white rice
2 cups low-sodium beef broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Finishing Touches:

Juice of 1 lime
Fresh cilantro, chopped (for garnish)

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Instructions

Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the sliced steak for 2–3 minutes until browned but not fully cooked. Remove and set aside.
Cook Vegetables: In the same skillet, add the remaining olive oil. Sauté bell peppers, onion, and garlic for 4–5 minutes until slightly softened.
Add Rice Mixture: Stir in rice, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then simmer covered for 18–20 minutes until rice is tender.
Combine and Garnish: Return the steak to the skillet, stir to combine, and cook for an additional 2–3 minutes. Remove from heat, squeeze lime juice over the top, and garnish with cilantro.