Succulent Ribeye and Peppers You Have To Try

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Succulent Ribeye and Peppers

"I become stimulated to create this recipe after sampling the most scrumptious rib-eye steak at a neighborhood Mexican eating place. My own family is crazy for this dish! You can also bake this within the oven on low warmth or even in a slow cooker."

Ingredients :

1 tablespoon vegetable oil
four (10 ounce) red meat rib-eye steaks
1 purple bell pepper, chopped
1 inexperienced bell pepper, chopped
1 onion, sliced
four cloves garlic, minced
three tablespoons fajita seasoning
1 lime, juiced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Heat the oil in a large skillet over high warmth. Sear the steaks on both facets and set aside. In the same skillet over medium heat, saute the pink bell pepper, inexperienced bell pepper, onion and garlic for 5 mins, or to favored tenderness.
Sprinkle the steaks with the fajita seasoning and place them back in the skillet. Squeeze the lime juice over the steaks and bell peppers, reduce heat to low, cowl and simmer for half-hour to 1 hour, turning steaks over every so often. (Note: The longer it simmers, the greater gentle the meat receives.)

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it frivolously, and make smooth-up less difficult.

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