2 lbs (+-890 g) Rib-Eye Steaks, thinly sliced (about 1/8 inch thick)
3 Tbsp Fajita/Steak Seasoning
2 Red Bell Peppers, cut into strips
1 Green Red Peppers, cut into strips
1 Large White Onion, thinly sliced
250 to 300 grams Shredded Monterey Jack Cheese
3 Medium Size Baguette, toasted and halved
Season the beef slices with 1 tablespoon of the Fajita seasoning together with 1 tablespoon of olive oil, and let it marinate for about 20 to 30 minutes. Divide the meat into 3 portions.
Heat a large cast-iron or non-stick pan over medium heat until hot. Add 2 Tbsp of olive oil, peppers, onions, and sauté until the onions are softened, about 6 to 7 minutes, and push it on one side of the pan.
Add about 1 tablespoon of oil to the pan, and a portion of the beef. Sauté the beef and season with sea salt and extra Fajita seasoning. For one serving, remove half of the vegetables and beef. Mix the rest of the vegetables and beef together, and top it with cheese and some black pepper, if desired. Cover with a lid until the cheese is melted. Place the cheesesteak on a half of a toasted baguette.
Makes 6 sandwiches
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