Shredded Roast Beef Fajitas Recipes

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FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

Steps:

  • In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

SHREDDED BEEF FAJITAS



Shredded Beef Fajitas image

Make and share this Shredded Beef Fajitas recipe from Food.com.

Provided by daisygrl64

Categories     Lunch/Snacks

Time 5h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 beef flank steak (about 1 1/2 pounds)
1 (14 1/2 ounce) can diced tomatoes, undrainded
1 jalapeno pepper, seeded and finely chopped
1 cup onion, chopped
1 green pepper, cut into 1/2in pieces
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1 (1 1/2 ounce) package fajita seasoning mix
12 flour tortillas (8in)
sour cream
guacamole
shredded cheddar cheese
salsa

Steps:

  • cut flank steak into 6 portions, place in crock pot.
  • combine tomatoes with juice, jalapeno, onions, green pepper, garlic and fajita seasoning mix in med bowl.
  • pour over steak, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  • remove beef from crock pot, shred with two forks, return to crock pot and stir.
  • To Serve:.
  • place meat mixture evenly into flour tortillas, add toppings as desired and roll up tortillas.

Nutrition Facts : Calories 173.6, Fat 5.4, SaturatedFat 1.8, Cholesterol 16.4, Sodium 210.4, Carbohydrate 18.8, Fiber 1.7, Sugar 2.3, Protein 11.9

BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
  • Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
  • Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

EASY SHREDDED BEEF OVER RICE



Easy Shredded Beef over Rice image

Easy recipe with a Latin flavor. Can be easily be kicked up if you want it to be a bit more spicy. Whole garlic cloves added, I think would be real tasty. I am sure this could be done in a crock pot as well. From Southern Living magazine.

Provided by lisar

Categories     Meat

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (4 lb) boneless chuck roast
2 teaspoons fajita seasoning mix
2 tablespoons vegetable oil
2 (14 ounce) cans Mexican-style stewed tomatoes
2 cups water
4 cups hot cooked rice
2 tablespoons fresh parsley, chopped

Steps:

  • Rub both sides of roast with fajita seasoning.
  • Cook roast in hot oil in a large Dutch oven pot over med-high heat until browned on all sides.
  • Combine stewed tomatoes and water; pour over roast in Dutch oven.
  • Cover, reduce heat to low and cook 4 hours or until tender.
  • Remove roast and shred using 2 forks.
  • Skim fat from tomato liquid in Dutch oven, and discard.
  • Stir shredded beef into tomato liquid. Combine rice and parsley.
  • Serve beef mixture over rice.

Nutrition Facts : Calories 992.7, Fat 64.1, SaturatedFat 24.6, Cholesterol 208.7, Sodium 711.3, Carbohydrate 40.3, Fiber 0.4, Protein 59.5

MELT-IN-YOUR-MOUTH BEEF FAJITAS



Melt-in-Your-Mouth Beef Fajitas image

I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.

Provided by Chef Jeff

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h50m

Yield 4

Number Of Ingredients 21

1 flank steak
¼ cup shichimi togarashi
¼ cup orange juice
¼ cup low-sodium soy sauce
2 tablespoons lime juice
½ orange, zested
½ lime, zested
1 tablespoon cornstarch
1 tablespoon chili powder, or more to taste
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
1 onion, cut into slices and separated
1 red bell pepper, cut into thin strips
¾ cup water

Steps:

  • Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
  • Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove steak from marinade and pour marinade into a small bowl.
  • Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
  • Cut steak in half lengthwise and cut across the grain into thin slices.
  • Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
  • Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS



Leftover Shredded Beef (Or Chicken or Shrimp) Fajitas image

A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)

Provided by Karen..

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb chicken breasts (raw, sliced) or 1 lb shrimp (or a combination of the three)
1 (10 ounce) bottle teriyaki sauce
1 onion, sliced
1 green pepper, sliced
shredded lettuce
2 cups shredded cheddar cheese
flour tortilla (store bought or homemade, see below)
guacamole (optional)
sour cream (optional)
salsa
4 cups flour
2 teaspoons salt
1/2 cup butter, softened
1 1/2 cups water

Steps:

  • Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
  • Grill or pan fry until heated through or cooked thoroughly.
  • Serve with tortillas, guacamole, sour cream, and salsa.
  • Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
  • Tortillas:.
  • Mix all ingredients.
  • Form into golf ball size balls. Roll out flat into a circle.
  • Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

SLOW COOKER FAJITAS



Slow Cooker Fajitas image

"I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy," explains Katie Urso of Seneca, Illinois. "Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic."

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 each medium green, sweet red and yellow peppers, cut into 1/2-inch strips
1 sweet onion, cut into 1/2-inch strips
2 pounds beef top sirloin steaks, cut into thin strips
3/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
8 flour tortillas (8 inches), warmed
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
8 teaspoons minced fresh cilantro

Steps:

  • Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.

Nutrition Facts : Calories 335 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 564mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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