Ingredients
- 2 tbsp neutral oil
- 1 lb steak sliced or diced
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika or regular paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 2 tsp all purpose seasoning
- 2 tbsp butter unsalted
- 3-5 garlic cloves minced
- 1/2 yellow onion sliced
- 1/4 red bell peppers sliced
- 1/4 green bell peppers sliced
- 1/4 yellow bell peppers sliced
- 1/2 poblano pepper seeded & sliced
- salt and pepper to taste
- cotija cheese, limes, and cilantro for serving
Instructions
- Dice your steak into bite size pieces and in a bowl combine with paprika, chili powder, cumin, oregano, garlic powder, onion powder, all purpose seasoning, salt, and pepper, toss to coat.
- In a large skillet on high heat, add oil and sear steak for 2-3 minutes or until it begins to brown.
- Move the steak to one side of the pan and add your onions and peppers. Add splash of water along with splash of soy sauce.
- Lower temp to medium high and allow veggies to cook for 3-5 minutes or until they begin to soften.
- During the last 2 minutes of cooking, add the garlic and butter. Cook 1 minute, then remove everything from the skillet.
- Enjoy over rice or with some tortillas for tacos!
Notes
- Use Cast Iron: A cast-iron skillet helps get the best sear on your meat and adds a smoky flavor to the dish.
- Switch Up the Protein: This recipe works just as well with shrimp, tofu, or portobello mushrooms if you want to mix things up.
- Extra Smokiness: If you enjoy more char, let the peppers blister slightly in the skillet before stirring.
- Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best results.
- Reheating Tips: To reheat, warm the fajita mixture in a skillet over medium heat with a splash of water or oil to prevent dryness. Alternatively, microwave in 30-second intervals, stirring in between, until heated through.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Taco Night Upgrade: Turn this into a full taco night by adding guacamole, pico de gallo, and salsa on the side.