Options Email me the recipe Save to my free Well Plated recipe box Go From time to time, we'll send you the best of Well Plated. Already registered? Log in here. Restaurant-style steak fajitas at home. Strips of tender marinated steak, blistered peppers, and caramelized onions piled high...
I used a slicer to get 1/8″ thick strips from the ribeye. The marinade didn’t seem to get to all the steak in the Ziploc, so I doubled it. Also added mushrooms near the end of the onions and peppers. I love Lori’s suggestion for using the leftovers in omelets and pizza. I...
Salt the steak before putting it in a pan, then on the other side once it’s in the pan. (High heat, a little olive pomace oil before you put the steak in.) Cook enough for one sandwich at a time. With the edge of a metal spatula, chop the steak into smaller pieces as it sta...