Steak Fajita’s!

“Cooking is the ultimate giving.” – Jamie Oliver

Whether I add steak, chicken, or shrimp my family is thrilled when I make Fajitas. Of course you can add any protein you’d like, but these three are our favorite. This is a super easy yet incredibly decadent meal to make. We like to have rice with our fajita’s, and the boys actually like to put that in the fajita! As always the possibilities are only limited to your tastes & willingness to experiment! Enjoy friends!

Our Favorite Recipes

Ingredients: Yields 6 to 8 12” fajitas.

3 to 4 pounds Sirloin Steak-You can interchange with chicken or shrimp or make it with all 3. Adjust proteins to be equivalent to the steak.

8- 12 Inch soft tortilla shells

2 TBSP Extra Virgin Olive Oil, divided

4 TBSP salted butter, divided

2 Packages Old El Paso Fajita Season Mix

2 medium to large green peppers, deseeded & sliced lengthwise

1 large or 2 medium red onions, sliced lengthwise

1 clove fresh garlic, minced OR 1 tsp jarred

1 large or 2 small jalapeno peppers, deseeded and cut into rings

2 cups Mexican style shredded cheese

Sour Cream


PRO TIP: Using sirloin steak makes for a more enjoyable meal. Typically stew & fajita meat is cut from the round steak which tends to be a bit tougher a cut. If you choose to use round, then I suggest marinating it in a simple marinade overnight or at least 4 hours.

Other topping ideas:

  • Jalapenos
  • Tomatoes
  • Guacamole
  • Rice

1. Trim fat off steak and cut into ½ inch wide by 2 inch long strips.

2. In a frying pan or skillet add 1 TBSP of the olive oil, 2 TBSP of butter and fry on medium heat until the meat is about medium well, about 7 to 10 minutes; stir frequently. Add 1 package of the seasoning mix about 5 minutes into the cooking; blend in well. There should be a bit of pink so the meat remains tender along with some juice.

3. While meat is cooking, slice peppers & onions; place veggies along with garlic into another frying pan with 1 TBSP of the oil, 2 TBSP butter, and the other package of seasoning mix; mix well. Cook for about 5 to 7 minutes on medium heat covered, stirring occasionally. We like veggies both on the crisper side & a bit charred, so adjust time to how you like your veggies.

4. When veggies & meat are cooked, set aside.

5. Take 4 flour tortillas and place offset of each other on a clean dish towel; roll the towel from the corner until fully wrapped, tuck the ends under and place in the microwave for about 30 to 45 seconds to warm. Use immediately. Repeat with the remaining as needed.

6. Lay the warmed tortilla on a plate and begin layering your toppings: first spread the sourcream down the center of the tortilla, then add ¼ cup cheese, desired meat & veggies. Fold the filled tortilla burrito style so the fillings don’t fall out.

PRO TIP: I cook the meat & veggies in separate pans for two reasons. The first is that my youngest son doesn’t like peppers or onions… go figure!!! LOL. The second is so the veggies cook more evenly.

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Happy Day,
Jean

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10 thoughts on “Steak Fajita’s!

  1. Oh that looks delicious! I love making these with steak, chicken or crabmeat. I prefer the wheat tortillas since I’ve cut down on white bread, rice and potatoes. I do like to add a side of riced cauliflower or broccoli slaw. A quick, easy and delicious meal. Thanks for sharing.

    Liked by 1 person

    • That all sounds yummy Martha!!! I also like to use the Spinach tortillas… those are good too. I like the crabmeat idea… I never thought of that! Thanks for stopping by & Happy Friday!

      Like

  2. Fajitas, fajitas, fajitas! I can’t get enough of them, especially when I use my secret ingredient: CHICKEN! I know, I know, steak and shrimp are great too, but there’s just something about that juicy chicken that makes my taste buds dance. And to be honest, I’m too lazy to cook steak, so chicken it is. My family is always excited when I announce we’re having fajitas for dinner, and they’re always surprised when I tell them the protein of choice. But they never complain, because they know it’s going to be delicious! And the rice? Oh boy, don’t even get me started on the rice. Thanks for the inspiration, and I can’t wait to experiment with more fajita creations!

    Liked by 1 person

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