Gilbert’s Fajita Steak with Peppers and Onions is scrumptious served as a filling in warm tortillas with optional garnishes, such as sliced avocado and Cotija cheese. Before it makes its way ...

This easy sheet pan take on fajitas ... sugar, pepper flakes and salt in a small bowl. Reserve 1/4 cup of the marinade for the vegetables and pour the rest over the steak, turning it to coat.

Sheet pan dishes are work savers. This fajita-style sheet pan wonder showcases flank steak cooked with bell peppers and onions. It’s scrumptious served as a filling in warm tortillas with ...

I f there’s one thing I’ve learned, it’s that fajitas have a way of bringing folks together. Whether I’m grilling outside on ...

Juicy rib eye steak is thinly sliced and cooked to perfection, while a colorful medley of bell peppers, onions, and cabbage adds a burst of freshness. The Southwest fajita seasoning infuses the ...

Season the hot sauce with salt and pepper. Thinly slice the steak and serve with the salsa, onion wedges, poblanos, tortillas, cilantro, avocado and lime.

Fajitas may appear on Mexican restaurant menus nationwide, but their origins tell a different story. In the 1930s and 1940s, Mexican ranch hands in Texas pioneered this now-beloved dish.