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Steak Fajita Hoagies

Fajita Pan and Wooden Trivet

Iron fajita skillets have a wooden trivet for serving and will keep meat warm. Cook meat on the grill or inside on a rainy day. Cumin is native to Egypt and the Mediterranean. Cuminís sharp and slightly bitter flavor adds appeal to many dishes.

Fajita Marinade

    1 teaspoon meat tenderizer
    2 tablespoons fresh lemon juice
    1 tablespoon chili powder
    2 teaspoons ground cumin seeds
    1/2 teaspoon ground cinnamon
    1 teaspoon dried oregano
    1/2 teaspoon ground coriander seeds
    1/2 teaspoon garlic salt
    1 tablespoon olive oil

    1 pound skirt or flank steak

Fillings

    1 medium yellow onion, sliced
    1 green bell pepper, sliced
    1 red bell pepper, sliced

    4 French hoagie rolls
    Mayonnaise
    Spicy Salsa
    Shredded pepper jack cheese


1.  In a glass bowl, stir the meat tenderizer, lemon juice, chili powder,
     cumin, cinnamon, oregano, coriander, garlic salt and oil. Place 
     steak  in the marinade. Turn and marinate for 24 hours in the    
  
      refrigerator.

2.  Grill the steak outdoors or broil it in the oven, then cut into 
     slices. Fry or grill onion and peppers in a frying or grill pan.

3.  Cut hoagie rolls in half. Butter and grill or broil for a few
      seconds. Layer meat, onions, peppers, mayonnaise, salsa, and
      pepper jack cheese. Top with other toasted bun half.

      Makes 4 sandwiches



 

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