Leftover Steak Fajitas Recipes

LEFTOVER STEAK FAJITAS

Steps:

• In a medium bowl, combine the peppers, onion, 1 tablespoon oil, minced garlic, cumin, lime juice, and red pepper. Toss to coat.
• Preheat a cast iron skillet over medium heat with remaining 1 tablespoon of oil.
• Add the pepper and onion mixture to the pan and saute until the onions are opaque and the peppers have softened, about 5 to 10 minutes.
• Push the peppers and onions to one side of the skillet and add the sliced leftover steak to the other side to warm it up.
• Warm tortillas in the oven or air fryer wrapped in foil, on a skillet sprayed with oil, or in the microwave covered with a damp paper towel.
• Add the flank steak, peppers, onions, and queso fresco into each tortilla and serve!

STEAK TORTILLAS

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

EASY STEAK FAJITAS

Steps:

• Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and serve with bell peppers and onion.

STEAK (OR CHICKEN) FAJITAS

Steps:

• Slice steak into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
• Add beef strips and stir to coat, set aside.
• Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
• Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
• Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
• Return onions and peppers to skillet; stir for about one minute.
• To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

LEFTOVER STEAK SKILLET

Steps:

• In a large skillet with a lid, brown steaks and garlic. Add tomato, cumins and cardamon and cook for 1-2 minutes. Add broth and bring to boil. Add noodles, cover and cook until noodles are done dente. In a small bowl, combine cornstarch with some of the broth from the skillet and whisk until cornstarch is dissolved. Add to skillet and simmer for 3-5 minutes, until mixture starts to thicken. Stir in sour cream. Serve.

LEFTOVER-STEAK STEAK FAJITAS

Steps:

• 1. I used some pre-fajita-cut veggies, but if you're using the ones as listed here, put them all in a small- to medium-size bowl.
• 2. I took the leftover grilled steak, moistened it with a little water, covered with a paper towel on a glass plate & microwaved it about 90 seconds.
• 3. After removing from the microwave, let it cool and slice it at a diagonal angle real thin., toss it into a hot skillet with about 1-2 T olive oil & sautée for maybe a minute.
• 4. Add the sliced veggies to the skillet & sautée for another minute.
• 5. Sprinkle the meat & veggies mixture with some black pepper, crushed red pepper, garlic powder, chili powder, cumin, and a splash of that tomato-free hot chili sauce I can't live without (but also can't spell worth a darn)..Sriracha, I think.
• 6. Stir it all together, then add about 1/4 cup of water (or beef broth), cover, & let it simmer real low & slow until the steak is tender.
• 7. Warm flour tortillas in microwave. Spoon the fajita mixture down the center of the tortilla. Add whatever other toppings you like -- salsa, sour cream, shredded cheese, guacamole, etc -- fold, and Muy delicioso! (I'm eating mine with a dollop of sour cream 'cuz I forgot the bowl that had my other toppings, but you can also throw it on top of some shredded lettuce for a great salad if you're cutting back on carbs...)

STEAK FAJITAS

Steps:

• Combine all seasoning ingredients.
• Slice peppers and onions into thin strips.
• Remove fat and grizzle from steak and slice across the grain into thin strips.
• Heat large skillet to medium-high heat. Add vegetable oil and heat well. Add peppers and onions and allow to char slightly before stirring around.
• Move vegetable mixture to the side of the pan and add meat. Spread out as best as possible and allow to cook slightly.
• Sprinkle 1 Tbsp of seasoning mixture over top. Reserve remaining seasoning for future use. Stir fry meat and vegetable mixture until heated through and seasoning well blended.
• Heat tortillas if desired for easier rolling.
• Add 1/6 of meat mixture to each tortilla in a line across the middle. Do not over fill. Top with desired toppings. Fold side in slightly at the end of the line to form the bottom, then roll into a tube leaving the top end open.

BEEF FAJITAS

Steps:

• In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
• Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
• Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
• In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
• Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
• When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
• To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
• Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
• Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
• Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
• Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
• To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

FAJITAS, FROM LEFTOVERS!

Steps:

• Heat your pan on medium high heat
• gather all of your fajita ingredients together and slice them up in long thin strips
• add your oil to the pre-heated pan
• now add your meat and veggie ingredients to the hot pan with oil and toss around making sure to coat your ingredients well in the oil
• now add all of your dried spices to this and mix well to coat your fajitas evenly
• continue to toss your fajitas around in the the hot pan for about 10 minutes to cook and brown all of the spices on to the meat and veggies.
• After 10 minutes, remove pan from the heat and pour your ingredients on to a large platter
• serve with tortillas or rice and some sour cream, cheese and guacamole

SPICY LEFTOVER STEAK FAJITAS

Steps:

• 1. Moisten steak with a little water, cover with paper towel and microwave it about 90 seconds. Let it cool and slice it at a diagonal angle real thin.
• 2. In a medium skillet over medium heat, add oil and heat it; sauté onion and peppers for 1 minute or until slightly tender. Add steak and sauté for another minute. Sprinkle mixture with black pepper, crushed red pepper, garlic powder, chili powder, cumin and hot sauce. Stir it all together and then add beef broth. Cover and simmer on low until, steak is tender.
• 3. Warm tortillas in microwave; set aside. Spoon fajita mixture onto the center tortilla and add toppings of your choice; salsa, sour cream, shredded cheese (Mexicana mixed with Habañero), guacamole, etc...
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=eIl_IF48F0k

STEAK FAJITAS RECIPE

Steps:

• In a large ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine.
• Add the steak, cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours.
• Remove the steak and pat dry.
• In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.
• Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.
• While the steak rests, add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender.
• Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.