Best Steak Fajita Sandwich With Caramelized Onions Mushrooms And Peppers Recipes

STEAK FAJITAS WITH ONIONS AND PEPPERS

Steps:

• Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
• Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
• Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

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 FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
• Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
• Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
• Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• for the onions, heat oil, add onions and cook for 15 mins or until soft.
• add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
• for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
• grill the mushrooms too for 2 minutes and cut into slices.
• then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
• repeat with others and serve with french fries or chips.
• best served warm.

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, ONION, AND PEPPER FAJITAS

Steps:

• Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
• Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.