Ever wanted to swap out one type of meat for another in one of your favorite recipes?
I love the skillet chicken fajitas my sister and I came up with over the summer. Recently, I wanted skillet chicken fajitas, only to discover I didn’t have any chicken. So I tried the recipe with some eye of round steak I had on hand. It turned out great!
- 1 red pepper
- 1-2 onions
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 3 tablespoons olive oil, divided
- 1/2 pound uncooked eye of round steak, thinly sliced
- 5 tortillas
- Refried beans
- 6-8 ounces cheddar or pepper jack cheese, grated
- Slice red pepper lengthwise about one-eighth-inch wide.
- Slice onion into slightly thicker slices than the red pepper then cut rounds in half.
- In medium frying pan, put 1 tablespoon olive oil. Heat over medium heat. Add red pepper and onion slices. Sauté for 3-4 minutes. Remove from heat but keep red peppers and onions warm in frying pan.
- Combine cumin, chili powder, kosher salt, black pepper, onion powder, and garlic in a large bowl.
- Toss thinly sliced steak with the spice mixture to coat.
- Heat remaining 2 tablespoons olive oil in large frying pan over medium high heat. Add steak.
- Stir to coat with hot oil. Cook until done, between 2 minutes.
- Remove from heat.
- In medium frying pan over medium heat, fry with no oil, tortillas 30 seconds on each side.
- Serve red peppers and onions from the hot frying pans.
- Put refried beans in a microwave safe bowl, cover, and heat on low power for 2-3 minutes. Serve in the fajitas or on the side with salsa.
- Set out grated cheese when serving.