Succulent Ribeye and Peppers

Succulent Ribeye and Peppers


"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."

Ingredients 45 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  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.)
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Sautéed onions and peppers are tossed with penne pasta, fresh basil, and cheese.

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Reviews 44

  1. 56 Ratings


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.


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.