Queso Steak Fajita Stack

Queso steak fajita stack is a bold, layered dish packed with sizzling flavor, cheesy goodness, and juicy steak. Tender strips of seasoned steak, sautéed peppers and onions, and warm tortillas are stacked high and smothered in creamy queso. It’s the ultimate Tex-Mex comfort food that feels fun and indulgent while still being easy to throw together. Whether I’m feeding a hungry family or impressing guests with a vibrant weeknight dinner, this stack always gets rave reviews.

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy about fajitas—savory steak, colorful peppers, warm tortillas—into one stacked and smothered dish. The creamy queso sauce melts over every layer, binding it all together in the most delicious way. It’s a fun twist on traditional fajitas and feels like a casual yet impressive meal. Plus, I can easily customize it with different proteins, extra veggies, or spice levels. It’s a dish that’s as flavorful as it is satisfying.

Ingredients

For the Steak & Veggies:

• 1 lb flank or skirt steak, thinly sliced

• 1 tablespoon olive oil

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• 1 teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• Salt and pepper to taste

For the Queso:

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 cup milk

• 1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

• ¼ teaspoon smoked paprika (optional)

• Salt to taste

Other:

• 4 large flour tortillas

• Fresh cilantro, chopped (optional)

• Jalapeño slices or hot sauce (optional, for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Veggies: In a large skillet over medium-high heat, heat the olive oil. Add the sliced bell peppers and onions. Cook for 5-7 minutes, or until softened and slightly charred. Remove from the skillet and set aside.

2. Cook the Steak: In the same skillet, add the sliced steak. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook for 4-6 minutes, or until the steak is browned and cooked to your desired doneness. Return the peppers and onions to the skillet and toss everything together.

3. Make the Queso: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook for 2-3 minutes, until slightly thickened. Reduce the heat to low, then stir in the shredded cheese, paprika (if using), and salt. Stir until smooth and creamy.

4. Assemble the Stack: Place one tortilla on a serving plate. Add a layer of the steak and veggie mixture, followed by a spoonful of queso. Repeat with the remaining tortillas, layering steak, veggies, and queso between each. Finish with a generous pour of queso over the top.

5. Garnish and Serve: Top with fresh cilantro, jalapeños, or a dash of hot sauce if desired. Slice into wedges and serve hot.

Servings and Timing

This recipe serves 4 people and takes about 35–40 minutes from start to finish. It’s perfect for a flavorful weeknight dinner or a casual gathering.

Variations

I like to switch things up by using grilled chicken or shrimp instead of steak. For a vegetarian version, I use black beans or sautéed mushrooms in place of the meat. Sometimes I add a layer of refried beans or guacamole for extra richness. If I want more heat, I toss in some chopped jalapeños while cooking the peppers or mix hot sauce into the queso.

Storage/Reheating

Leftover fajita stack can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F for about 15 minutes or in the microwave until heated through. The stack holds together well, and the flavors deepen after sitting, making leftovers just as tasty.

FAQs

Can I use store-bought queso?

Yes, if I’m short on time, I use a good-quality store-bought queso. I just warm it up and pour it over the stack as usual. Homemade does offer the best flavor, but store-bought works in a pinch.

What kind of steak is best for this recipe?

I prefer flank or skirt steak because they’re tender when sliced thin and cook quickly. Sirloin also works well. Just be sure to slice against the grain for the most tender bite.

Can I make this ahead of time?

Yes, I prepare the steak, veggies, and queso ahead, then assemble and warm the stack just before serving. This makes it great for meal prep or entertaining.

Can I add rice or beans to the stack?

Absolutely! Adding cooked rice, refried beans, or even black beans between layers makes the stack even heartier and more filling.

Can I make this gluten-free?

Yes, just use gluten-free tortillas and a gluten-free flour or cornstarch in the queso sauce. Everything else is naturally gluten-free.

Conclusion

Queso steak fajita stack is a fun, layered twist on traditional fajitas that’s full of bold flavor, melty cheese, and tender steak. It’s the kind of meal that feels exciting and indulgent but comes together quickly with simple ingredients. Whether I’m feeding a crowd or treating myself to a flavorful dinner, this dish always delivers on taste and satisfaction.

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