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Fajita Sandwich

Fajita Sandwich

By Traeger Kitchen

Mix grilled Mexican fajita meat with sturdy Italian ciabatta rolls for an international meal to remember. The addition of sauted vegetables enhances the flavor of this sandwich.

Prep Time

25 Minutes

Cook Time

15 Minutes




Number of People Serving


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Units of Measurment:
2 Pound skirt steak
4 Whole lime, juiced
1/4 Cup soy sauce
2 Tablespoon Tequila
2 Teaspoon Worcestershire sauce
2 Clove garlic
1 1/2 Teaspoon cumin
1 1/2 Teaspoon Traeger Chipotle Rub
1 Teaspoon salt
5/8 Cup vegetable oil
1 Teaspoon freshly cracked black pepper
3 Whole bell peppers
1 Large white onion
6 Ciabatta Buns
As Needed cilantro
guacamole, pico de gallo, pickled sliced jalapeños, grated cheese, sour cream, hot sauce, etc.


  • 1

    Slice the skirt steak into 4 equal pieces and place in a large sturdy resealable plastic bag. Set aside while you make the marinade.

    • 2 Pound skirt steak

  • 2

    In a jar with a tight-fitting lid, combine the juice of 4 limes, the soy sauce, tequila, if using, Worcestershire sauce, garlic, cumin, Traeger Chipotle Rub, salt, and 1/2 cup vegetable oil. Shake vigorously, then pour over the meat.

    • 4 Whole lime, juiced

    • 1/4 Cup soy sauce

    • 2 Tablespoon Tequila

    • 2 Teaspoon Worcestershire sauce

    • 2 Clove garlic

    • 1 1/2 Teaspoon cumin

    • 1 1/2 Teaspoon Traeger Chipotle Rub

    • 1 Teaspoon salt

    • 1/2 Cup vegetable oil

  • 3

    Massage the bag so all the meat is coated. Seal and refrigerate for 4 to 8 hours. (Any longer, and the texture of the meat changes due to the acids in the marinade.)

  • 4

    When ready to cook, put a large well-seasoned cast iron skillet on one side of your Traeger. Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

  • 5

    Drain the steak (discard the marinade) and pat dry with paper towels. (You'll get a better sear if the outside of the meat is not wet.) Season with Black Pepper, freshly ground. Add the remaining tablespoon of oil to the skillet.

    • 1 Teaspoon freshly cracked black pepper

    • 1 Tablespoon vegetable oil

  • 6

    Arrange the steak on the grill grate. At the same time, add half the bell peppers and onions to the hot skillet. Grill the steaks, turning once, for 2 to 3 minutes per side, or until done to your liking. Stir the vegetables to lightly char them, 10 to 12 minutes.

    500 ˚F / 260 ˚C

    • 3 Whole bell peppers

    • 1 Large white onion

  • 7

    Transfer the steaks to a large platter and cover loosely with aluminum foil. While they rest, finish sauting the first batch of vegetables and add to the platter with the steak. Saut the remaining vegetables in the skillet. Toast the ciabatta rolls, if desired, by grilling them for several minutes, cut sides down.

    • 6  Ciabatta Buns

  • 8

    To serve, thinly slice the steak against the grain and arrange on one side of the platter. Pile the peppers and onions on the other side. (Alternatively, serve the sliced steak and vegetables directly from the hot cast iron skillet.)

  • 9

    Garnish the platter with cilantro leaves. Wrap the ciabatta rolls in a cloth napkin and serve in a basket alongside the meat and vegetables. Serve with any or all of the condiments suggested above.

    • As Needed cilantro

    •  guacamole, pico de gallo, pickled sliced jalapeños, grated cheese, sour cream, hot sauce, etc.

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