Fajitas Rancheras

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Fire-seared ribeye steak, peppers, and onions finished with a chili-lime fajita seasoning and layered over melted Oaxaca cheese. Rustic, fast, and built entirely in one pan.

These Fajitas Rancheras bring together classic ranch-style flavors in a cast iron pan. Tender ribeye steak, sautéed peppers, and onions, finished with a drizzle of spicy Ranchera Crema.

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The dish comes together quickly over the fire, starting with a hot sear on the steak, then cooking the peppers and onions in the same pan to build flavor. Everything is tossed in a rich, glossy fajita mixture before being layered over cheesy tortillas and topped with a smooth, spicy and zesty crema.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Deep Cast Iron Pan

• Citrus Juicer

• Ranchera Crema

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DIRECTIONS

STEP 1: SEAR

• Heat a deep cast iron pan over medium-high heat.

• Pat ribeye dry and season both sides with the steak seasoning.

• Add neutral oil to the pan, then sear steak 3–4 minutes per side until browned and crusted.

• Set aside.

STEP 2: SAUTE

• In the same pan, add sliced onion and green bell peppers.

• Cook 4–6 minutes until blistered and softened.

• Return the ribeye to the pan.

STEP 3: FAJITA SEASONING

• Add butter, soy sauce, Worcestershire sauce, lime juice, crushed red pepper flakes, and a pinch of salt.

• Toss everything together as the butter melts, scraping up browned bits.

• Taste and adjust seasoning as needed.

• Set aside.

STEP 4: ASSEMBLE

• Lower the heat slightly.

• Lay tortillas in the empty pan with a drizzle of oil and top with cheese.

• When nearly melted, flip the tortilla cheese-side down for a few seconds until lightly charred, then remove.

• Top with fajita mix, chopped cilantro, and Ranchera Crema.

• Serve with extra lime wedges.

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INGREDIENTS

Makes 4 servings

• 1.5 lb ribeye steak, sliced

• 2 TBSP neutral oil

• 2 green bell peppers, sliced

• 1 white onion, sliced

• Ranchera Crema (for serving)

STEAK SEASONING

• 1 tsp kosher salt

• 1/2 tsp coarse black pepper

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

FAJITA SEASONING

• 2 TBSP butter

• 1 TBSP soy sauce

• 1 tsp Worcestershire sauce

• Juice of 2 limes

• 1/2 tsp crushed red pepper flakes

• Salt to taste

ASSEMBLY

• Flour tortillas

• 1.5 C Oaxaca cheese, shredded

• Fresh cilantro and lime wedges (for serving)

• Ranchera Crema

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