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."

Ingredients

45 m {{adjustedServings}} servings 445 cals
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Original recipe yields 4 servings

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Nutrition

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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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.
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Reviews

44
  1. 56 Ratings

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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.