These monstrous steak fajita subs will give even the biggest of eaters a run for their pesos. Crispy steak that's been marinated in salsa verde gets cooked up and added to a delicious mixture of caramelized onions, yellow bell peppers, red bell peppers, tomato, and Mexican spices. The sandwich is finished off with a vibrant burst of velvety Mexican crema, bright and zesty pico de gallo, and freshly squeezed lime juice.
Not sure what the difference between American sour cream and Mexican crema is? The latter is much thinner and saltier than American sour cream and sort of resembles a-thinned-out version of the French's creme fraiche. It's super easy to make so if you'd like to try out this Mexican Crema Recipe.
- For the Fajitas:
- 1 lb sirloin steak (chopped into thin strips)
- 1/4 cup salsa verde
- 1 tbsp. vegetable oil
- 1 large yellow onion (cut into strips)
- 1 large red bell pepper (cut into strips)
- 1 large yellow pepper (cut into strips)
- 1 tomato (cut into strips)
- 1 tsp. cumin
- 1 tsp. garlic powder
- salt and pepper to taste
- For the Sandwich:
- 1 hoagie roll
- 1 tbsp. Mexican crema
- 2 tbsp. fresh pico de gallo
- Garnish: 1/2 lime (cut into wedges)
Make the Fajitas:
Add the strips of skirt steak and salsa verde to a ziplock bag, try to remove as much air as possible, and seal. Place the ziplock bag in the refrigerator and let marinate for at least 2 hours.
Once it's marinated, remove from fridge and set aside. Heat a cast iron skillet over high and once it starts to slightly smoke, quickly add vegetable oil and half the steak.
With a set of tongs, space each piece of meat out so it doesn't steam the other pieces. After a minute or two, the steak will start to brown and caramelize - stir so all sides get heat and color.
Once it's cooked to medium-doneness, remove from heat and add the second batch of marinated steak. Cook the second batch the same way and add to the reserved steak.
Next add the yellow onion, red bell pepper, and yellow bell pepper to the hot cast iron skillet and scrape up the steak bits with the onion and pepper mixture. Add the tomato, cumin, garlic powder, and salt and pepper to taste. Cook for several minutes until the vegetables are soft and caramelized. Add the steak back in and remove from heat.
Make the Sandwich:
Slice your hoagie roll in half and pile in a third of the fajita mixture. Top with the Mexican crema and the pico de gallo and serve with lime if desired.