Fajita Steak Sandwich Recipes

FAJITA STEAK SANDWICH

Steps:

• Preheat oven to 400°F Slice steak into thin strips.
• Heat oil in a skillet over medium-high heat. Add steak, onions and 2 tablespoons fajita seasoning mix (Save remaining seasoning mix for another purpose). Cook onions and steak until desired doneness. Add 2 tablespoons water and bring to a boil. Remove from heat, set aside.
• Place 8 tortillas on clean work surface. On one half of each tortilla, divide steak mixture, salsa (from kit), and avocado. Sprinkle with cheese. Fold tortillas in half. Place on baking sheet and bake until hot, about 5 minutes.

STEAK FAJITA SANDWICH WITH CARAMELIZED ONIONS, MUSHROOMS, AND PEPPERS RECIPE - (4.5/5)

Steps:

• Mix seasoning blend and set aside. Rinse steaks and pat dry. In a large bowl place steaks and about 4 tablespoons of olive oil, mix well. Season steaks with half of the seasoning blend and mix well. You can allow steak to marinate for about 30 minutes if you have the time, are overnight. Heat a large skillet over medium high heat, add 1/2 stick of butter and 3 tablespoons of olive oil. Cook steaks about 3-4 minutes on each side, depending on thickness and desired level of doneness preferred. Remove steaks from pan and repeat if necessary. Add remaining butter and more olive oil, saute peppers and onions for about 10 minutes, season with remaining seasoning blend. Add mushrooms and cook about 5 minutes more. Toast bread, top with cheese, add hot vegetables, top with steak and a little of the pan juices and enjoy.

SKIRT STEAK FAJITA PITA WITH CHIMICHURRI

Steps:

• For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
• For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
• Heat a grill pan to high heat.
• Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
• While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
• Cut the pita pockets in half.
• Slice the rested skirt steak into thin strips against the grain.
• To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

STEAK FAJITAS

Steps:

• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.