Spicy Leftover Steak Fajitas
What to do when you couldn't finish your steak and now your leftovers are sitting in the refrigerator? Here's a tasty solution...
Ingredients
- 1 leftover room temperature grilled steak, cut into thin strips (1/8 - 1/4 inch)
- 1 1/2 tbsp. olive oil tips & tricks
- 1/2 large red onion, cut into thin strips (Lyonnaise cut) tips & tricks
- 1/2 large red pepper, cut into thin strips
- 1/2 large yellow pepper, cut into thin strips
- 1/2 large poblano pepper, cut into thin strips
- 1/2 large jalapeño pepper, seeded, ribs removed and minced
- 2 large cloves garlic, pressed
- 1/2 tsp. ancho chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. chipotle chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. red pepper flakes, or to taste
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns), or to taste
- 3-5 dashes hot sauce, such as sriracha
- 1/4 cup low-sodium beef broth
- 1 large lime wedge *optional
- flour tortillas, warmed, as needed
- 1/2 cup guacamole, for garnish, or as needed see Recipe
- 1/2 cup light sour cream, for garnish, as needed
- 1/2 cup salsa, for garnish, as needed see Recipe
- 1/2 cup Monterey Jack Jalapeño cheese, grated, or to taste
- 1/2 cup Old Cheddar cheese, grated, or to taste
Directions
- Slice room temperature leftover steak into thin strips and set aside.
- In a large skillet over medium heat, add oil. When hot, add onion slices and cook for 3 minutes.
- Add peppers and sauté for 3 minutes.
- Add steak slices and quickly sauté for 1:30 to 2 minutes. Add pressed garlic and sauté for only 1 minute.
- Season with ancho chili, cumin, chipotle chili, smoked paprika, Worcestershire sauce, red pepper flakes, freshly ground black pepper, hot sauce and beef broth. Stir very well, cover and simmer until the steak is tender (*see footnote), about 6 to 8 minutes.
- Warm the tortillas in the microwave; set aside.
Notes
Footnote: When you are done cooking the beef/pepper mixture, squeeze a lime wedge over, it gives a nice flavor.