A mash-up of Italian flavors with southwest serving, these Italian Beef Fajitas are not only tasty and different, but they’re quick and fun! Perfect for your busiest of weeknights.
Mashups. Don’t you just love them? Take two types or styles of food and put them together to make a completely new recipe. Like this recipe. I took the method of creating a fajita and put it with some deliciously Italian marinated beef with onions and peppers.
I was thinking sausage with peppers and onions. Then I thought about the Italian marinated chuck roasts Dad used to make. We’d slice the meat pretty thin and serve it up with veggies and tater. Because Dad was all about 3 squares: meat, potatoes, and veggies. We always had to have a representative from each of the three categories before we sat down to dinner.
Then I got to thinking; take a cheaper piece of meat, marinate it to death, flash grill, then slice thinly against the grain. This is how you get the chuck tender steaks and the flat iron steaks to be delicious and tender. That’s how Dad used to get chuck roasts to taste delicious! The key is to slice thin against the grain.
I initially thought London broil for this recipe; it would be a perfect cut of meat. But they had these delicious chuck tender steaks marked down at the grocery. Don’t you just love marked down meat? For me, it’s almost always the tougher cuts which are always perfect for slow cooking or marinating. I bring them home and immediate freeze them until I’m ready to cook them up for dinner. Sometimes, it makes our cost just a few dollars, which is awesome if you’re trying to reduce your food bill.
What does one normally serve with fajitas? Rice and beans, of course! This meant I had to come up with an Italian spin on the typical rice and beans. There’s garlic and there’s Italian herbs and spices in the rice. There’s cannellini beans in the rice. There’s Italian stewed tomatoes in the rice. That rice right there tastes FANTASTIC! I couldn’t wait to have that rice for lunch. And I did. And it was goooooooooooooood.
I can’t wait to make another mash up recipe. I’ve done a chicken Kiev stir-fry and a Tex-Mex stir-fry because stir-fry is a quick and easy way to prepare a delicious dinner! What mash up recipes have you cooked up or tried?
A mash-up of Italian flavors with southwest serving, these Italian Beef Fajitas are not only tasty and different, but they're quick and fun! Perfect for your busiest of weeknights.
- 1 pound eye of round steak
- 1/2 cup red wine vinegar
- 2 tablespoons onion powder
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- pinch crushed red pepper
- 2 cups thinly sliced onions
- 2 cups thinly sliced bell peppers
- 8 fajita size flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup diced red onions
- 1 cup diced tomatoes
- 2 cups cooked rice
- 14 ounces Italian stewed tomatoes, chopped
- 14 ounces cannellini beans, rinsed and drained
- 1 teaspoon minced garlic
- 1 teaspoon minced basil
- Combine first six ingredients (steak through crushed pepper) in a zip top plastic bag and marinate 30 minutes to one hour.
- Cook rice according to package directions omitting salt and fat. Add the cannellini beans, stewed tomatoes, minced garlic, and minced basil simmering until the beans are warm. Keep warm.
- Preheat the broiler. Broil the steaks 3 to 5 minutes on each side or until desired degree of doneness has been reached. Allow to rest 5 minutes.
- Place two tortillas on each of 4 plates. Top with onion and tomato. Divide the meat evenly between the 8 tortillas and top with cheese. Serve with 1/2 cup of rice.