Best Steak Fajita Rolls Recipe By Tasty Recipes

Steak Fajita Crunch Bombs Recipe by Tasty image

Provided by Katie Aubin

Yield 6 servings

Number Of Ingredients 14

1 lb flank steak
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
4 cloves garlic, chopped
1 yellow onion, chopped
3 bell peppers, seeded, diced
9 medium flour tortillas
3 cups shredded mexican cheese blend
8 oz monterey jack cheese, sliced into 1-inch (2 1/2 cm) pieces
18 tortilla chips
2 tablespoons fresh cilantro, chopped

Steps:

Season flank steak with olive oil, salt, pepper, cumin and chili powder.
Heat a pan over high heat. Add the flank steak and cook for 3 minutes on each side.
Remove the flank steak from the pan and let rest for 10 minutes.
Preheat oven to 350°F (180°C).
Turn heat down to medium. Add oil, garlic and onion to the pan. Cook until onions are translucent.
Add the bell peppers, salt, and pepper, and cook for 5 minutes, until softened.
Slice steak into ¼-inch (1 cm) cubes.
Add the cubed steak and stir to combine. Remove from heat.
Lay out one medium tortilla. Sprinkle Mexican cheese in the center, place two tortilla chips side by side over it, place a 1-inch chunk of jack cheese over the tortilla chips and finally, add roughy two spoonfuls of fajita mix on top.
Fold the top part of the tortilla over the mix and towards yourself, rotate the tortilla and repeat, creating folds as you go. Continue until the entire tortilla is folded towards the center. Flip over and place on a small baking pan.
Cover with mexican blend cheese and bake for 25 minutes.
Top with cilantro, serve.
Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 63 grams, Fat 47 grams, Fiber 4 grams, Protein 52 grams, Sugar 7 grams

Sheet-Pan Steak Fajitas Recipe by Tasty image

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 lb flank steak
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
½ red onion, sliced
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
garlic powder, to taste
1 teaspoon cumin, to taste
½ lime, juiced
fresh cilantro, chopped, for garnish
8 whole grain tortillas, warmed

Steps:

Preheat the oven to 450°F (230°C).
Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
Squeeze the lime juice over the top of the steak and veggies.
Cook for 12 minutes, or until the meat has reached your desired doneness.
Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
Fill up a warm tortilla with the steak, bell peppers, and onion.
Garnish with cilantro, and serve.
Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams

Steak Fajitas image

Provided by Trisha Yearwood

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound skirt steak
3 multi-colored bell peppers, cut into thick strips
1 large yellow onion, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
1/4 cup packed fresh cilantro leaves
Iceberg lettuce, shredded
1/2 cup sour cream
8 small flour tortillas, warm

Steps:

Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.