Skip to content
Skillet Night
Mexican 3 min read

Skillet Steak Fajita Rice

Skillet steak fajita rice sears strip steak with peppers and onion, then simmers rice in fajita spices in about 35 minutes. One-pan taco-night dinner.

Skillet Steak Fajita Rice

Steak fajitas usually mean a screaming-hot cast iron and a separate pot of rice. This skillet folds both into one pan: thin strips of steak sear hard with peppers and onion, then rice simmers in the same spiced drippings until fluffy and stained with chili and lime.

You get charred fajita flavor without juggling burners. Dinner lands in about 35 minutes with grocery-aisle spices and a 12-inch skillet.

Ingredients

Steak and vegetables

  • 1 Tbsp (15 ml) olive oil
  • 1¼ lb (567 g) sirloin or flank steak, sliced thin against the grain
  • 1 tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 red bell pepper, thinly sliced (about 1½ cups / 150 g)
  • 1 green bell pepper, thinly sliced (about 1½ cups / 150 g)
  • 1 small yellow onion, thinly sliced (about 1 cup / 140 g)
  • 3 garlic cloves, minced
  • 1 Tbsp (15 ml) fresh lime juice

Rice

  • 1 cup (185 g) long-grain white rice, rinsed
  • 1¾ cups (420 ml) low-sodium beef or chicken broth
  • 1 can (10 oz / 283 g) diced tomatoes with green chiles, drained
  • ½ cup (57 g) shredded Mexican-blend cheese, optional
  • ¼ cup (10 g) chopped cilantro
  • Lime wedges, for serving
  • Sour cream and salsa, optional

Method

  1. Toss steak with ½ tsp salt, pepper, chili powder, cumin, smoked paprika, and garlic powder.
  2. Heat oil in a 12-inch skillet over high heat until shimmering. Add steak in a single layer; sear 2–3 minutes without stirring, then toss 1–2 minutes more until browned but still pink inside. Transfer to a plate.
  3. Lower heat to medium-high. Add peppers and onion with remaining ½ tsp salt. Cook 4–5 minutes until softened and edged with char. Stir in garlic 30 seconds.
  4. Stir in rinsed rice; toast 1 minute. Pour in broth and drained tomatoes; scrape the pan. Bring to a boil.
  5. Reduce heat to low, cover, and simmer 15 minutes until rice is tender and liquid is absorbed.
  6. Return steak and juices; fold gently. Cover 2 minutes off heat to warm through. Finish with lime juice, cilantro, and cheese if using. Serve with lime wedges, sour cream, and salsa.

Cook's note

Slice the steak thin so it finishes in the residual heat of the rice instead of toughening on a second hard sear. Flank needs a sharp knife and a true against-the-grain cut; sirloin is more forgiving for weeknights.

What to serve with it

Warm flour tortillas, sliced avocado, or a bagged cabbage slaw with lime. Tortilla chips on the table cover anyone who wants crunch without another recipe.

Make-ahead and leftovers

Spice the sliced steak up to 8 hours ahead and refrigerate. Leftovers keep 3–4 days; reheat in a skillet with a splash of broth so the rice loosens. Freeze cooled portions up to 2 months.

Troubleshooting

**Steak gray and steamed?** Pan was crowded — sear in two batches. **Rice crunchy?** Add 2–3 Tbsp broth, cover, cook 3–5 minutes more. **Too mild?** Extra chili powder and a squeeze of lime at the end wake it up.