Chef George's Steakhouse Ribeye Fajitas

Chef George Professional Series

Bold. Smoky. Built for the Flat-Top.

Serves: 4–6

Ingredients

  • 2 lbs cab ribeye, thinly sliced against the grain
  • 1 tbsp Tripolizza 1965 EVOO
  • 2 tbsp butter (plus 1 tbsp for finishing)
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp Worcestershire sauce (plus 1 tsp for finishing)
  • 1 tsp Tobias Garlic Salt
  • 1 tsp Cleveland Steak Seasoning
  • ½ tsp Mediterranean All Blend
  • 1 large sweet onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Juice of 1 lime (half during seasoning, half for finishing)

Optional Umami Boost — Choose One

  • ½ tsp mushroom powder
  • OR ¼–½ tsp Tempest Seafood Blend

Use only one. The goal is background depth — not a detectable flavor.

Chef George's Steakhouse Ribeye Fajitas

Directions:

  1. Toss the sliced ribeye with EVOO, smoked paprika, cumin, Worcestershire, Tobias Garlic Salt, Cleveland Steak Seasoning, Mediterranean All Blend, and the juice of half a lime.
  2. Allow the beef to rest for 30–60 minutes.
  3. Heat 1 tbsp butter and a splash of EVOO in a large skillet or flat-top griddle. Cook the onions and bell peppers until softened and lightly caramelized. Remove and reserve.
  4. Increase heat to high and sear the ribeye in batches to avoid overcrowding the pan.
  5. Return the vegetables to the skillet and toss with the beef.
  6. Finish with 1 tbsp cold butter, 1 tsp Worcestershire sauce, and the remaining lime juice. Add optional mushroom powder or Tempest Seafood Blend if desired.
  7. Toss for 30 seconds until glossy and serve immediately.

Serve With:

Warm flour tortillas
Sour cream
Guacamole
Pico de gallo
Shredded cheese
Lime wedges

Chef Notes:

– Slice the ribeye thin and always against the grain — this is what separates steakhouse fajitas from everything else.

– The 30–60 minute rest after seasoning is essential. It allows the spices to penetrate the meat and begins to break down the fibers.

– Sear in batches on high heat. Overcrowding the pan drops the temperature and steams the beef instead of searing it.

– Caramelize the onions and peppers first, remove them, then sear the beef. Combining too early kills the crust on the meat.

– The cold butter finish at the end creates a glossy, steakhouse-style sauce. Don't skip it.

– Serve immediately — fajitas lose their edge fast. Have tortillas warm and everything else ready before the beef hits the pan.

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© Day of the Dead Food Products  •  Crafted by Chef George  •  Cook with intent.