Queso Steak Fajita Skillet 
Juicy steak, sautéed peppers, and onions tossed in a rich, creamy queso sauce.
Ingredients:
1½ pounds sirloin steak, thinly sliced
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper
For the Queso Sauce:
4 ounces cream cheese
½ cup heavy cream
1 cup shredded cheddar cheese
½ teaspoon garlic powder
1 small can (4 ounces) diced green chiles, drained
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Season the steak with chili powder, cumin, paprika, salt, and pepper.
Add the steak to the skillet and cook for 3–4 minutes until browned. Remove and set aside.
In the same skillet, cook the peppers and onion for 5–6 minutes until tender-crisp.
Add the garlic and cook for 30 seconds.
Reduce heat to medium-low. Stir in the cream cheese and heavy cream until smooth.
Add the cheddar cheese, garlic powder, and green chiles. Stir until the sauce is creamy and melted.
Return the steak to the skillet and toss everything together until coated in the queso sauce.
Cook for 1–2 minutes until heated through.
Serving Tip: Enjoy as is, over cauliflower rice, or wrapped in lettuce leaves for a delicious low-carb meal.
Meal Prep Tip: Store in airtight containers for up to 4 days. Reheat gently to keep the queso sauce creamy.
