Recipe: Steak Fajita Tortas

On a recent trip to Arandas Bakery, we found ourselves drawn to the large slot in the wall at the back of the store. Out of this wondrous slot pours loaf after loaf of piping hot bolillos. Unable to control ourselves, we loaded up our tray with these 35 cent miracles and drove away pondering the possibilities, finally deciding on steak sandwiches. We love the traditional Philly, but decided to give a nod to Arandas and Texican it up a bit. Great for any easy dinner, this recipe would also be an excellent addition to your Super Bowl party menu.

The recipe, after the jump.

Steak Fajita Tortas

Serves 4

• 1 pound skirt steak
• Soy sauce
• Lime
• 2 cloves garlic - minced
• Salt and pepper
• 1 sliced green bell pepper
• 1 sliced onion
• 4 bolillos
• Sliced Jalapeño Jack cheese

Cut the steak into small slices. Place it in a gallon-size Ziploc bag. Season with an ample amount of soy sauce, fresh squeezed lime juice, minced garlic, salt, and pepper. Toss it around until well coated and then place it in the fridge and allow it to marinate for about 30 minutes.

Heat a skillet to medium high heat and coat the bottom with a tablespoon or so of olive oil. Add the skirt steak and cook until almost done (slightly pink inside). Add your veggies and cook until they have softened and the meat is brown, but tender.

Meanwhile, place the bolillos in a 200 degree oven until they are warm.

Take the bread out of the oven, slice it lengthwise and line it with Jalapeño Jack cheese. Top the cheesy bread with your steak mixture.

Delicious on its own, but even better served with a side of yuca frita.