American Cowboy Steak Fajita

Ingredients

• 1.5 lb Ribeye steak
• 1 tsp Smoked paprika
• 1/2 tsp Chipotle powder
• 2 Poblano peppers
• 1 medium Yellow onion
• 2 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1.5 cups Shredded mozzarella cheese
• 1 Egg

Instructions

1. 1

   Preheat a grill or grill pan over medium‑high heat and preheat the oven to 425°F (220°C).

2. 2

   Season the ribeye steak on both sides with smoked paprika, chipotle powder, garlic powder, salt, and black pepper; drizzle with 1 tbsp olive oil and let rest 5 minutes.

3. 3

   Slice the poblano peppers and onion into thin strips, toss with the remaining 1 tbsp olive oil, and spread on a baking sheet; roast 10‑12 minutes until softened and slightly charred.

4. 4

   While the vegetables roast, grill the steak for about 4‑5 minutes per side for medium‑rare (or to desired doneness); let rest 5 minutes before slicing thinly against the grain.

5. 5

   Meanwhile, make the cheese‑crust tortillas: combine shredded mozzarella and the egg in a bowl, mix until smooth, then spread 1/4 cup of the mixture onto a parchment‑lined baking sheet, shaping into a 6‑inch circle; bake 6‑8 minutes until golden and set.

6. 6

   Cut the cheese‑crust tortilla in half, fill each with sliced steak, roasted poblano‑onion mix, and any optional low‑carb toppings (e.g., avocado slices or lime wedges).

7. 7

   Serve immediately.