In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add ½ chopped yellow onion and 3 sliced bell peppers, sautéing for about 5 minutes until they soften and become fragrant.

Introduce 1 pound of top sirloin, cut into strips, to the skillet. Sprinkle with one packet of fajita seasoning and cook for around 4-6 minutes, stirring frequently until the steak is browned.

Pour in 8 ounces of tomato sauce and 2 cups of chicken broth, stirring to combine all the flavors in the skillet. Next, add 2 cups of Minute Rice, mixing thoroughly.

Cover the skillet and let it cook according to the rice package instructions, usually about 5 minutes, until the rice absorbs the liquid.

Once the rice is fully cooked, spoon 8 ounces of Velveeta cheese dip over the top. Cover the skillet again and let it sit for 2-3 minutes to allow the cheese to melt.

Finally, remove the skillet from heat, and stir to combine the melted cheese into the mixture. Serve immediately.