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Blue Cheese Buffalo Steak Fajitas

Recipe is courtesy of Calvin Jones and the Jefferson State Culinary and Hospitality Institute
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  • 2 1/4 pounds Steak (Ribeye, NY Strip, Flat Iron, or Sirloin)
  • 3/4 cup Moore's Blue Cheese Buffalo Wing Sauce, divided
  • 1/2 cup Red Wine
  • 1 tsp. White Pepper (divided)
  • 3 tsp. Salt (divided)
  • 1 1/2 tsp. Cumin
  • 1 1/2 tsp. Chili Powder
  • 2 tsp. Paprika
  • 1 cup Onion, slivered (divided)
  • 2 large Red Bell Pepper, slivered (divided)
  • 1 cup White Button Mushrooms, sliced
  • Butter
  • 2 tsp. fresh Cilantro
  • 1/2 cup Queso Blanco
  • 1 Lime
  • 8 6" Tortillas

  • 1 Tomatillo, chopped
  • 2 medium Tomatoes, seeded and cored


1.  Marinate steaks in 1/2 cup Moore's Blue Cheese Buffalo Wing Sauce for 3 hours.
2.  In a separate bowl, combine 1/2 tsp. White Pepper, 2 tsp. Salt, Cumin, Chili Powder and Paprika together.  Take 1/2 of this spice mixture and sprinkle on steaks along with red wine.  Marinate an additional 30 minutes.
3.  Place Onion,  and Red Bell Pepper in a bowl and squeeze lime juice over.  Set aside.
4.  Sear steaks briefly over medium high heat in a cast iron skillet for 1-2 minutes per side.   Allow to rest 10 minutes and then slice into 1/4 inch strips.
5.  Saute' 1 cup of onion and 1/2 of the Bell Pepper in butter until tender.  Add mushrooms and saute' until they are tender. 
6.  Add sliced steak and 3 Tbsp. Moore's Blue Cheese Buffalo Wing Sauce, remaining spice mixture, and cilantro.  Saute' for about 2 minutes.
7.  Remove from heat and serve with salsa (Instructions to follow) and tortillas.  Crumble Queso Blanco on each fajita.
1.Mix chopped tomatoes, tomatillo, 1/2 cup onion, and 1/2 of the bell pepper in a blender.  Should be chunky.
2.  Add 3 Tbsp. Moore's Blue Cheese Buffalo Wing Sauce, 1 tsp. salt and 1/2 tsp. white pepper.  Mix thoroughly with a spoon.