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Fajitas with Roast Beef Recipe
These easy fajitas are best for using up the extra Coriander-Dusted Roast Beef and gravy.
Picture Credit: Yunhee Kim
Recipe By: Grace Parisi
Pairing Notes: Peppery, plummy Argentinean Malbec.
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|Canola oil||2 Tablespoon|
|Onion||1 Large, thinly sliced|
|Red bell pepper||1 Large, thinly sliced|
|Garlic cloves||2 Large, thinly sliced|
|Chili powder||1 Tablespoon|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|Coriander dusted beef roast||1⁄2|
|Reserved gravy/Other beef gravy||1⁄4 Cup (4 tbs) (From Coriander Dusted Roast Beef)|
|Warm flour tortillas||8|
|Salsa||1⁄4 Cup (4 tbs) (For Serving)|
|Sour cream||1⁄4 Cup (4 tbs) (For Serving)|
|Cilantro||1 Tablespoon (For Serving)|
In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute. Serve the beef and vegetables in warm tortillas with salsa, sour cream and cilantro.