In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sliced bell peppers. Sauté for 2 to 3 minutes, just until they begin to soften. Add the steak strips and sprinkle with the fajita seasoning. Cook, stirring occasionally, until the steak is seared and cooked to your preferred doneness.

Stir in the Minute Rice, chicken broth, and tomato sauce. Mix everything thoroughly. Bring the mixture to a gentle simmer and cook according to the rice package instructions. If using a different type of rice, adjust liquid and time accordingly.

Once the rice is fully cooked and most of the liquid has been absorbed, generously spoon Gordo’s cheese dip over the skillet. Let it melt into the hot mixture until creamy and well blended.

Scoop onto plates and serve immediately while hot, cheesy, and full of flavor.