The One Pan Steak Fajita and Rice Skillet Recipe is a vibrant, flavorful dish that brings together tender steak, perfectly seasoned vegetables, and fluffy rice all in one easy skillet. It’s the ultimate weeknight dinner that feels like a celebration of bold Tex-Mex flavors, yet requires minimal fuss and cleanup. Whether you’re cooking for family or friends, this recipe scores high on taste, texture, and colorful appeal, making every bite as exciting as the last.
Ingredients You’ll Need
Each ingredient in this One Pan Steak Fajita and Rice Skillet Recipe plays a vital role, from the juicy steak to the fragrant spices and fresh vegetables, creating a layered flavor profile and vibrant texture. These essentials come together simply, ensuring you get maximum deliciousness with minimal effort.
- 1 lb flank or sirloin steak, thinly sliced against the grain: This cut ensures tenderness and quick cooking for that perfect steak bite.
- 2 tablespoons olive oil, divided: Used to sear the steak and sauté vegetables, adding depth and preventing sticking.
- Salt and pepper, to taste: The basics that bring out the natural flavors of every ingredient.
- 1 teaspoon chili powder: Adds smoky warmth perfect for fajita seasoning.
- 1 teaspoon cumin: Provides an earthy, slightly nutty flavor essential to Tex-Mex dishes.
- 1/2 teaspoon smoked paprika: Enhances the color and gives a subtle smoky touch.
- 1/2 teaspoon garlic powder: Brings a gentle garlic aroma without overpowering.
- 1/2 teaspoon onion powder: Adds a savory depth layered beneath the fresh onions.
- 1/4 teaspoon cayenne pepper (optional): For those who enjoy a kick, this raises the heat.
- 1 medium onion, sliced: Adds sweetness and crunch that caramelizes beautifully.
- 1 bell pepper (red, green, or yellow), sliced: Provides bright color and fresh, crisp flavor.
- 1 cup long-grain white rice, rinsed: The perfect base to soak up all the juicy flavors.
- 2 cups low-sodium chicken broth: Keeps the rice moist and infused with savory goodness.
- 1 (14.5 oz) can diced tomatoes, drained: Adds a mild acidity and texture contrast.
- Juice of 1 lime: Brightens and balances the dish with fresh citrus zing.
- Fresh cilantro, chopped (for garnish): The finishing herb that refreshes every mouthful.
- Lime wedges (for serving): A hands-on tangy addition everyone loves.
- Optional toppings: Sour cream, guacamole, shredded cheese, and jalapeños to customize your fajita experience.
How to Make One Pan Steak Fajita and Rice Skillet Recipe
Step 1: Season the Steak
Start by seasoning your thinly sliced steak with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and if you like a bit of fire, cayenne pepper. Toss everything well to make sure each piece is coated evenly. This step infuses the steak with those classic fajita spices that will build a complex, crave-worthy flavor foundation.
Step 2: Sear the Steak
Heat a tablespoon of olive oil over medium-high heat in a large skillet. When it’s shimmering, add the steak slices in a single layer. Let them sear without moving for 2 to 3 minutes per side, aiming for a nice brown crust while keeping the inside just shy of fully cooked. Once browned, transfer the steak to a plate and set aside—this quick sear locks in juices and flavor.
Step 3: Sauté the Veggies
Use the same skillet, adding the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers, sautéing them for about 4 to 5 minutes. You’ll want them softened and slightly charred, which adds a gorgeous caramelized sweetness that perfectly complements the savory steak.
Step 4: Cook the Rice
Add the rinsed rice directly to the skillet with your sautéed veggies. Give it a good stir and let it toast for a minute or two, stirring occasionally. This step enhances the rice’s nuttiness and prevents it from sticking later on.
Step 5: Add Liquids and Simmer
Pour the chicken broth and drained diced tomatoes into the skillet. Stir gently to combine everything. Bring the mixture to a simmer, then cover with a lid, reduce the heat to low, and let it cook for 12 to 15 minutes. During this time, the rice will absorb the flavorful liquids, becoming tender without losing that slight bite. If the rice needs more moisture, just add a little extra broth or water.
Step 6: Return the Steak
When the rice is done, nestle the browned steak back into the skillet, stirring to combine thoroughly with the veggies and rice. Cover again and allow it to warm through for about 2 to 3 minutes. This step lets the steak finish cooking gently and soak in all those comforting flavors.
Step 7: Finish and Serve
Remove the skillet from the heat and squeeze fresh lime juice over the entire dish, adding a bright, zesty lift. Garnish with chopped cilantro, and don’t forget those lime wedges on the side! For an extra layer of indulgence, top your steak fajita rice skillet with sour cream, guacamole, shredded cheese, or jalapeños. This is how you bring the One Pan Steak Fajita and Rice Skillet Recipe to juicy, flavorful life.
How to Serve One Pan Steak Fajita and Rice Skillet Recipe
Garnishes
Fresh cilantro and lime wedges are classic garnishes that bring brightness and freshness. Adding dollops of sour cream or slices of creamy guacamole balances the smoky spices and adds cool creaminess. A sprinkle of shredded cheese or pickled jalapeños can turn the dish into a party-ready platter with bold texture contrasts.
Side Dishes
While this One Pan Steak Fajita and Rice Skillet Recipe is a meal on its own, pairing it with a crisp side salad or some warm tortillas creates a more interactive dining experience. Black beans or a corn and avocado salad also make excellent companions that echo the Mexican-inspired flavor notes.
Creative Ways to Present
For a fun twist, scoop the steak fajita and rice mixture into warm flour or corn tortillas to build fajita wraps or tacos. You can also serve it layered in bowls topped with avocado slices, fresh salsa, and a squeeze of lime for a colorful, customizable taco bowl presentation that feels fresh and festive.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pan Steak Fajita and Rice Skillet Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making your next meal just as delicious. Make sure to cool the dish before storing to keep everything safe and fresh.
Freezing
You can freeze this dish, too! Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Freezing might soften the peppers slightly, but the flavor stays intact, making it a convenient freezer-friendly meal.
Reheating
Reheat your skillet meal gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems dry. Alternatively, microwave leftovers covered with a microwave-safe lid for 2 to 3 minutes until hot throughout. Top with fresh garnishes after reheating to restore that fresh brightness.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! Flank or sirloin work best for their tenderness and flavor, but you can also use skirt steak or even a well-marbled ribeye for extra richness. Just be sure to slice thinly against the grain for the most tender bites.
Can I make this recipe gluten-free?
Yes, this One Pan Steak Fajita and Rice Skillet Recipe is naturally gluten-free as long as you use gluten-free chicken broth and seasonings. It’s a fantastic choice for anyone avoiding gluten but craving robust, hearty flavors.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even water can be used. Keep in mind using water may slightly reduce flavor, so consider adding a pinch more seasoning to compensate.
Can I use brown rice instead of white rice?
You can, but brown rice will require a longer cooking time and more liquid. If you swap it, increase the broth by about ½ cup and adjust cooking time to about 35-40 minutes, or until tender.
Is this recipe spicy? How can I adjust the heat?
The recipe has a mild to medium kick depending on your cayenne pepper usage. To dial up the heat, add extra cayenne or serve with sliced jalapeños. To keep it milder, simply omit the cayenne and focus on the smoky paprika and other spices.
Final Thoughts
This One Pan Steak Fajita and Rice Skillet Recipe is truly a game changer for quick, hearty dinners that don’t compromise on flavor or fun. It’s a crowd-pleaser that comes together with straightforward ingredients and simple steps but results in a dish bursting with rich, layered Tex-Mex goodness. Give it a try soon—you’ll be amazed how this skillet becomes your new favorite go-to!
Print
One Pan Steak Fajita and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This One Pan Steak Fajita and Rice Skillet is a flavorful, easy-to-make dinner that combines tender, seasoned steak with sautéed bell peppers, onions, and perfectly cooked rice—all in one skillet. The dish is finished with a zesty lime juice and fresh cilantro garnish, making it a vibrant and satisfying meal inspired by classic fajita flavors.
Ingredients
Steak and Seasoning
- 1 lb flank steak or sirloin steak, thinly sliced against the grain
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
Vegetables and Rice
- 1 medium onion, sliced
- 1 bell pepper (red, green, or yellow), sliced
- 1 cup long-grain white rice, rinsed
Liquids and Garnish
- 2 tablespoons olive oil, divided
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Optional Toppings
- Sour cream
- Guacamole
- Shredded cheese
- Jalapeños
Instructions
- Prepare the steak: Season the thinly sliced steak with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper, if using. Toss well to coat all pieces evenly in the seasoning.
- Sear the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak in a single layer and cook for 2-3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
- Sauté the veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper and sauté for 4-5 minutes until softened and slightly charred.
- Cook the rice: Add the rinsed rice to the skillet with the sautéed vegetables and stir to combine. Toast the rice for 1-2 minutes, stirring occasionally to prevent sticking.
- Add liquids and simmer: Pour in the chicken broth and drained diced tomatoes. Stir to combine and bring to a simmer. Cover the skillet with a lid, reduce heat to low, and cook for 12-15 minutes until the rice is tender and has absorbed most of the liquid. Add extra broth or water if needed to ensure rice is fully cooked.
- Return the steak: Once the rice is cooked, stir the cooked steak back into the skillet mixture. Cover and let everything warm through for 2-3 minutes.
- Finish and serve: Remove from heat, squeeze lime juice over the dish, garnish with fresh cilantro, and serve with lime wedges. Add optional toppings like sour cream, guacamole, shredded cheese, or jalapeños if desired.
Notes
- Choose flank or sirloin steak for best flavor and tenderness when sliced thin against the grain.
- To save time, prep vegetables and season steak ahead of cooking.
- Adjust cayenne pepper amount based on desired spice level or omit for milder taste.
- If you don’t have chicken broth, beef broth or vegetable broth can be used as a substitute.
- Ensure the rice is rinsed to remove excess starch for a fluffier texture.
- Feel free to swap white rice for brown rice but increase cooking time accordingly and add more liquid.
- Leftovers store well refrigerated for up to 3 days and reheat on stovetop or microwave.
