Succulent Ribeye and Peppers

Succulent Ribeye and Peppers

44
SHECOOKS2 96

"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

45 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.)

Footnotes

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

Reviews

44
  1. 56 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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

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.

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...

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...

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

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!

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

I made this for my husband on Valentines Day..he LOVED it! We loved the flavor of the fajita seasoning with the steaks. I added lots of sauteed mushrooms to this. This recipe is very GOOD! :)