Ingredients
- For the Steak & Veggies:
- 1.5 pounds flank steak or skirt steak, sliced thinly against the grain
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- For the Queso Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 8 ounces white American cheese, chopped (from the deli counter)
- 1 cup shredded pepper jack cheese
- 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
- 1/4 cup chopped fresh cilantro
- For Serving:
- Warm flour tortillas
- Optional: sour cream, pico de gallo, avocado slices
Equipment Needed
- Large (12-inch) cast iron or oven-safe skillet
- Sharp knife and cutting board
- Tongs
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
The journey to a perfect skillet starts with the steak. I take my flank steak and slice it as thinly as possible against the grain. This is my top tip for tenderness—slicing with the grain leaves you with chewy strips. I toss the slices in a bowl with the fajita seasoning until they’re well-coated. Then, I heat one tablespoon of olive oil in my large cast iron skillet over high heat until it’s shimmering. I add the steak in a single layer, working in batches if needed to avoid crowding the pan. I let it sear undisturbed for just 60-90 seconds per side until it gets a beautiful brown crust but is still a little pink inside. I remove it to a plate, knowing it will finish cooking later. Overcooking it now is the fastest route to toughness.
With the steak resting, I add the remaining tablespoon of oil to the same hot skillet. I toss in all those colorful sliced bell peppers and onions. Here’s where I learned a lesson: don’t stir them constantly! Let them sit for a minute or two to get a slight char and caramelization, which builds incredible flavor. I stir occasionally until they’ve softened and developed some sweet, blackened spots, about 6-8 minutes. In the last minute, I add the minced garlic and stir until it’s fragrant, about 30 seconds. The smell of the sizzling veggies with the residual steak seasoning is absolutely intoxicating.(See the next page below to continue steps…)