Steak Fajitas Recipe

Steak Fajitas Recipe

Prep Time: 10 minutes (plus 2-4 hours for marinade)
Cook Time: 10 minutes
Difficulty: Easy
Serves: 4-6

Are you looking for a quick and easy recipe for those busy nights? This tasty steak fajita recipe with steak, peppers, onions, and Cherchies® flavorful Brush ‘N Broil Sauce is the answer!

Mexican Night usually appears on our menu plan at least once a week, either in the form of tacos, casseroles, or these delicious fajitas. This easy recipe is perfect for casual family gatherings or entertaining a crowd (you would need to adjust the proportions accordingly). Aside from the marinating (which is crucial), this entire recipe comes together in minutes, leaving more time to enjoy your family or guests.

So if you are ready to amp up your dinner routine, consider making these tasty fajitas. Your family will thank you! Grab Cherchies® NEW Brush ‘N Broil Sauce (a must for these flavorful fajitas), some tortillas, and your favorite fixings (sour cream, cheese, beans, guacamole, etc.), and make it a Mexican Night tonight. Serve these fajitas with our Chardonnay, Lime & Cilantro Rice Recipe, and some fruit, and you have a complete meal in under 30 minutes.

Enjoy!

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Ingredients

• 11⁄2 lbs. of round steak (chicken breast can also be used)

• 1/4 cup lime juice

• 1/4 cup tequila

• 3/4 tsp. (teaspoon) baking soda*

• 1 small onion, thinly sliced

• 1 green pepper, sliced into strips

• 3 Tbsp. (Tablespoons) Cherchies® Brush ‘N Broil Sauce

• 12 flour tortillas, warmed in the oven.

• Shredded cheddar cheese

• sour cream

• tomatoes, chopped

• avocado, chopped

Preparation
Clean and remove seeds and membranes from peppers, and cut them into thin strips. Cut onions into thin strips. Set aside. (Feel free to use whatever peppers you have. We had green and orange on hand). Slice round steak on the diagonal (against the grain) about 1/4 inch thick. Place strips in a plastic bag with lime juice, tequila, and baking soda and marinate for 2 to 4 hours. 

*Some cuts of meat, such as top round, flank steak, London Broil, etc., can be very tough, even after marinating. A trick we learned for turning tough meat into juicy morsels when cooked is using baking soda in the marinade. It helps break down the proteins while marinating, producing tender, juicy meat.

When the meat has marinated, sauté onion and green pepper strips in 1 TBSP. of Brush 'n Broil Sauce for 2 to 4 minutes. Remove vegetables from the skillet.

Add marinated beef (or chicken) strips to the skillet with the remaining 2 TBSP. of Brush 'n Broil Sauce. Cook for two minutes on medium-high heat.

Add vegetables and stir-fry for another 2 minutes or until heated through. Fill oven-warmed tortillas with vegetables and beef and serve with cheese, sour cream, tomatoes, and avocado. Serve these fajitas with our Cilantro Rice Recipe for a nice compliment. Enjoy!

Pepper Steak Stir Fry Recipe

Peppered Steak Stir Fry Recipe

Prep Time:  10 Minutes (Plus 2 hours of marinade time)
Cook Time: 30 Minutes
Difficulty: Easy

We are excited to reintroduce one of our most requested products of the past, Cherchies® Brush ‘n Broil Sauce! This specialty non-ketchup sauce, Brush ‘n Broil, is like none other, a mildly hot sauce made with olive oil and a rich blend of spices and natural flavors. Grill, Broil, and sauté meat, seafood, chicken, pork, and vegetables with this unusually flavorful sauce. It makes an excellent marinade, dip, stir-fry sauce, and more! 

This mouth-watering peppered steak stir fry recipe, featuring Cherchies® NEW Brush ‘N Broil Sauce, is easy to make, will not disappoint in flavor, and is a recipe you will come back to again and again on those busy nights. Stay tuned for more delicious recipes featuring our newest addition, Cherchies® Brush ‘n Broil Sauce.

What would you make with this flavorful sauce?

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients: 

• 1 lb. boneless round steak

• 1/2 cup Cherchies® Brush 'n Broil Sauce

• 1 tsp. sugar

• 2 large green peppers, cut into 1/4-inch strips (we used red and green peppers for a prettier presentation)

• 4 servings of hot-cooked rice

• Toasted sesame seeds or chopped scallions (optional for garnish)

Preparation 
Slice steak across the grain into 1/4-inch strips.  Place in a shallow bowl and set aside.  Mix sugar, Brush 'n Broil, and pour over steak strips.  Cover and refrigerate for at least 2 hours.

Using a wok or skillet, stir-fry meat for 2 to 3 minutes.  Reduce heat and add peppers.  Cook for an additional five minutes until the peppers are crisp/tender.

Garnish with toasted sesame seeds or chopped scallions for a beautiful presentation. Serve over rice.

Saucy Barbequed Beef Recipe

Prep Time: 15 minutes

Cook Time: 3 1/2 hours

Difficulty: Easy

This hearty beef dish is slow-cooked on the stovetop in a Dutch oven. Serve it with your favorite biscuits or rolls.

Ingredients

• 1-2 lb. beef chuck roast

• 1 can (8oz.) tomato sauce

• 1 can (10 1/2 oz.) consomme, undiluted

• 2 TBSP. Cherchies®Brush and Broil Sauce

• 1 large onion, chopped

• 1 cup catsup

• 2 TBSP. Cherchies® Pretty Peppers

• 1/4 cup cider vinegar

• 1/2 cup chili sauce

• 1/4 cup orange marmalade

• 1 1/2 TBSP. Cherchies®Lem'n Dill Seasoning Blend

• 2 TBSP. Orange Juice Concentrate

• 2 tsp. chili powder

Preparation

Bring the roast to a boil in a Dutch oven with enough water to cover it.  Reduce heat to a simmer.  Cover and cook for an hour. 

Remove the cover and cook for an additional hour over low heat.  Drain.  Remove and discard all fat (and bone) from the roast. 

While still warm, cube the meat and set aside.  Combine the rest of the ingredients in the Dutch oven.  Stir the sauce while bringing it to a boil. 

Add the cubed meat to the sauce, reduce heat, and simmer uncovered for 1 to 1/2 hours.  Serve with your favorite biscuit or rolls.

Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).