Tango Sed Cantina dishes up Ribeye Fajitas

This dish will sure put a kick into your weekly dinners! Chef Julio, Exective Chef at Tango Sed Cantina demonstrates how to dish up Ribeye Fajitas!

Ribeye Fajita
12 oz Ribeye
2 cups Sliced poblano peppers
2 cups sliced green bell peppers
2 cups sliced red bell peppers
1 ½ cup sliced onions
1 tbs Garlic
3 tbls Canola oil
½ cup shredded Chihuahua cheese

High heat sauté pan
Season steak with salt and pepper
Sire both sides
Put in oven 500 degrees
Cook to temp

In same pan add 2 tbs oil over medium heat
Sauté all
Season with salt and pepper
For 3 minutes
Finish with Chihuahua cheese on top
 

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