Succulent Ribeye and Peppers Recipe -
Succulent Ribeye and Peppers Recipe
  • READY IN 45 mins

Succulent Ribeye and Peppers

Recipe by  

"I was inspired to create this recipe after sampling the most delicious rib-eye steak at a local Mexican restaurant. My family is crazy for this dish! You can also bake this in the oven on low heat or even in a slow cooker."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat the oil in a large skillet over high heat. Sear the steaks on both sides and set aside. In the same skillet over medium heat, saute the red bell pepper, green bell pepper, onion and garlic for 5 minutes, or to desired tenderness.
  2. Sprinkle the steaks with the fajita seasoning and place them back in the skillet. Squeeze the lime juice over the steaks and bell peppers, reduce heat to low, cover and simmer for 30 minutes to 1 hour, turning steaks over occasionally. (Note: The longer it simmers, the more tender the meat gets.)
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2009

I deviated from the recipe a little and boy was this good! I prepared this in more of a stir fry fashion, using beef tenderloin that I cut into strips and marinaded in the fajita seasoning and a little vegetable oil. I sauteed the peppers and onions first, using a pretty and colorful blend of green, red, orange and yellow. I then stir fried the beef tenderloin strips, deglazed the pan with a little water,and added the pepper mixture back in. At the last I added some chopped, fresh cilantro (sure loved that contribution of flavor!) and skipped the lime juice. I served this over a bed of rice. This was quick, easy and delicious--I had dinner on the table in about 20 minutes. I confess I don't think I would have liked this prepared as directed--it would have taken much longer, and I don't care for the idea of cooking a rib eye steak for 30 minutes to an hour. Stew meat, maybe--ribeye, not. Prepare this quickly by sauteeing a good cut of meat and there's no way you could be disappointed.

Most Helpful Critical Review
Jul 11, 2007

What a disasterous way to ruin a good ribeye. IF I make this again it will be with a cheaper cut of meat.


56 Ratings

Jul 23, 2003

My husband & I both agreed that we prefer our steak grilled. This did have a good taste but next time I would grill the steaks and saute the vegetables seperately.

Jan 11, 2003

Delicious! I followed the recipe strictly as I do with any first-try, and it's a winner. Those who cry "dry" must have either cooked this on too high heat or had a bad cut of meat: the steak was incredibly tender and juicy. Very easy, too - while it simmered (I let it simmer 1 hour), I was able to get other things done and clean up the kitchen too!

Jan 11, 2003

Excellent recipe!! Instead of searing the steaks in a pan, I popped them on the gas grill on high for about 3 or 4 minutes for each side. Then followed the rest of the instructions. Absolutely delicious!!!

Feb 07, 2007

My husband inhaled this dish--easy to make and a huge success!

Nov 07, 2005

This recipe ruined the ribeye! The veggies were good. Next time I would just cook the veggies as described and grill chicken to make fajitas!

Dec 21, 2003

Everything was good with this recipe until I added the fajita seasoning. It made a pefectly good steak taste like a taco.


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  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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