If you’re craving a colorful, flavor-packed dinner that comes together with minimal effort and hardly any cleanup, the One Pan Steak Fajita and Rice Skillet is about to become your new weeknight hero. Think juicy seared steak, sautéed peppers and onions, tender fluffy rice, all soaked up with tangy lime and savory spices—each bite bursting with Tex-Mex magic. The best part? Everything sizzles and simmers together in one skillet, making it as practical as it is delicious. Whether you’re feeding a hungry family or just want to jazz up Tuesday night, this dish never disappoints.

One Pan Steak Fajita and Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

What makes this One Pan Steak Fajita and Rice Skillet such a winner is its straight-to-the-point ingredient list—each element serves a purpose! Vibrant veggies, aromatic spices, and classic toppings all bring their own flair, ensuring a dish that’s as stunning to look at as it is satisfying to eat.

Flank steak or sirloin (1 lb, thinly sliced): Opt for steak that cooks up quickly and stays tender—it’s the showstopper of this skillet.
Olive oil (1 tablespoon): For a silky sear that brings the steak’s flavors front and center.
Red bell pepper (sliced): Adds bold sweetness and a vibrant pop of color.
Green bell pepper (sliced): Brings a mild, slightly grassy bite and gorgeous contrast.
Small onion (sliced): For that classic fajita base and irresistible sweetness once sautéed.
Garlic (2 cloves, minced): Brightens up every bite with its fragrant punch.
Chili powder (1 teaspoon): A must for that signature warm, earthy heat.
Cumin (1 teaspoon): Lends marvelous depth and smokiness to the rice and steak.
Smoked paprika (½ teaspoon): Infuses subtle smokiness and deep color.
Long grain white rice (1 cup): Tender and fluffy, it soaks up all those bold seasonings.
Low-sodium beef broth or water (2¼ cups): Using broth boosts the savory factor, but water works in a pinch.
Lime (juice of 1): The squeeze of freshness that wakes up the whole dish.
Salt and black pepper to taste: Essential for perfect seasoning—taste and adjust as you go!
Fresh cilantro and lime wedges for garnish: The finishing touch for color, aroma, and zesty flavor.

How to Make One Pan Steak Fajita and Rice Skillet

Step 1: Sear the Steak

Grab your largest skillet and heat up the olive oil over medium-high. Once shimmering, lay in your thinly sliced steaks. Season liberally with salt and pepper, then let them sizzle undisturbed for two to three minutes so they brown beautifully. Don’t crowd the pan—work in batches if you need to. Once browned, scoop the steak onto a plate and set aside so it stays tender and juicy.

Step 2: Sauté the Veggies

Toss your bell peppers and onions straight into the same pan—those steak-loving juices will work their magic! Give them a quick toss and sauté for three to four minutes until just beginning to soften. The vegetables should brighten in color yet keep a gentle bite, capturing that signature fajita crunch.

Step 3: Add Aromatics and Spices

Sprinkle in your minced garlic, chili powder, cumin, and smoked paprika. Stir up the skillet for about a minute so the flavors combine and release their aroma—this is where everything starts smelling irresistibly Tex-Mex.

Step 4: Toast the Rice

Pour in your uncooked rice and stir it thoroughly so each grain gets well-coated with the spicy, aromatic mixture. This quick toasting step adds depth and keeps your rice fluffy in the final dish.

Step 5: Simmer and Cook

Add your beef broth (or water) and bring it all to a boil. Once bubbling, lower the heat to a gentle simmer, cover with a tight lid, and cook for 18 to 20 minutes. You’ll know it’s ready when the rice is tender and the liquid has been absorbed, holding onto all those robust flavors.

Step 6: Finish and Rest

Return the browned steak (and any delicious juices on the plate) back into the skillet. Squeeze fresh lime juice over everything and fold the mixture together. Let it sit, covered, for five minutes—the flavors will meld and the steak stays perfectly tender.

How to Serve One Pan Steak Fajita and Rice Skillet

Garnishes

Don’t hold back on the fresh cilantro and those extra lime wedges! Their bright notes cut through the richness and turn your One Pan Steak Fajita and Rice Skillet into something truly restaurant-worthy. If you’re feeling decadent, add creamy slices of avocado, a dollop of sour cream, or a sprinkle of shredded cheese right before you dig in.

Side Dishes

This skillet shines as a standalone meal, but it’s even more memorable alongside warm flour tortillas, a simple bean salad, or crispy tortilla chips for scooping up those pepper-flecked grains. A side of guacamole or pico de gallo makes the experience even more festive and satisfying.

Creative Ways to Present

Get playful and serve the One Pan Steak Fajita and Rice Skillet family-style straight from the sizzling pan for a show-stopping centerpiece. Or use it as a hearty filling for burritos, enchiladas, or even stuffed bell peppers! Pack leftovers into lunch bowls for easy, flavorful meals the next day.

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Steak Fajita and Rice Skillet keeps wonderfully in the fridge. Scoop portions into airtight containers and refrigerate for up to three days. It makes meal prep and grab-and-go lunches an absolute breeze, ensuring none of that deliciousness goes to waste.

Freezing

If you want to stash some away for another busy night, let the dish cool completely before portioning into freezer-safe bags or containers. It’ll keep in the freezer for up to two months. Thaw overnight in the fridge before reheating to keep the steak tender and the rice just right.

Reheating

To revive all those fresh flavors, reheat leftovers in a skillet over medium-low heat, adding a splash of broth or water if needed. You can also zap individual portions in the microwave—just cover and stir halfway through so everything stays moist and evenly heated.

FAQs

Can I use a different type Main Course

Absolutely! Flank steak and sirloin are both excellent choices because they’re quick-cooking and tender, but you can also try skirt steak or even thinly sliced ribeye. Just be sure to slice against the grain for the most tender bite.

Is there a way to make this dish spicier?

Definitely—add sliced jalapeños to the vegetable mix, or sprinkle in a pinch of cayenne pepper with the spices. A dash of hot sauce at the table is always welcome for those who crave extra heat!

Can I substitute brown rice or quinoa?

You can, but keep in mind that brown rice or quinoa will take longer to cook and may need extra broth. Check the package directions for timing and adjust the liquid amount as needed for perfectly tender grains.

What’s the best way to slice the steak?

For tender steak, always slice thinly against the grain. If your steak is slightly frozen, it’s even easier to get super-thin, uniform slices—which cook quickly and soak up all those fabulous flavors.

Can I make One Pan Steak Fajita and Rice Skillet dairy-free and gluten-free?

This recipe is naturally gluten-free as written (just double-check your broth), and it’s dairy-free unless you add toppings like cheese or sour cream. Stick with fresh garnishes for a naturally allergy-friendly meal.

Final Thoughts

If you’re searching for a satisfying, quick, and crowd-pleasing meal, give the One Pan Steak Fajita and Rice Skillet a go. It’s that rare combination of easy cooking, explosive flavor, and impressive presentation—perfect for busy weeknights or casual gatherings alike. I hope you love it as much as I do!

One Pan Steak Fajita and Rice Skillet Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 40 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 easy meal that combines tender steak, colorful bell peppers, and flavorful spices with fluffy rice, all cooked together in one skillet for a convenient and flavorful dinner.

Ingredients

Scale

Steak:

1 lb flank steak or sirloin, thinly sliced
1 tablespoon olive oil

Fajita Vegetables:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced

Seasonings and Rice:

1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
1 cup long grain white rice
2¼ cups low-sodium beef broth or water
Juice of 1 lime
Salt and black pepper to taste
Fresh cilantro and lime wedges for garnish

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Instructions

Cook the Steak: Heat olive oil in a skillet, sear the steak slices until browned, then set aside.
Sauté Vegetables: In the same skillet, cook bell peppers, onion, and garlic with seasonings.
Add Rice and Broth: Stir in rice, pour in broth, simmer until rice is cooked.
Combine and Serve: Return steak to the skillet, add lime juice, mix, let rest, and garnish before serving.