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Queso Steak Fajita Stack

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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. A Tex-Mex comfort food that’s fun, indulgent, and easy to make.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: Tex-Mex

Ingredients

  • 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
  • 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
  • 4 large flour tortillas
  • Fresh cilantro, chopped (optional)
  • Jalapeño slices or hot sauce (optional, for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. 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. 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. 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. 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. Top with fresh cilantro, jalapeños, or a dash of hot sauce if desired. Slice into wedges and serve hot.

Notes

  • Grilled chicken or shrimp can be used in place of steak.
  • For a vegetarian version, use black beans or sautéed mushrooms instead of meat.
  • Add rice, refried beans, or guacamole between layers for added richness.
  • Store leftovers in the fridge for up to 3 days; reheat in the oven or microwave.

Nutrition

Find it online: https://allcookedup.com/queso-steak-fajita-stack/