@ryanmichaelcarter: Fajitas Rancheras. Fire-seared tacos with ribeye steak, peppers, onions, Oaxaca cheese, and finished with Ranchera Cream. Rustic, fast, and built entirely in the YETI Ranch Pan. INGREDIENTS *Makes 4 servings + 1.5 lb ribeye steak, sliced + 2 TBSP neutral oil + 2 green bell peppers, sliced + 1 white onion, sliced STEAK SEASONING + 1 tsp kosher salt + 1/2 tsp coarse black pepper + 1 tsp smoked paprika + 1 tsp chili powder + 1/2 tsp cumin + 1/2 tsp garlic powder FAJITA SEASONING + 2 TBSP butter + 1 TBSP soy sauce + 1 tsp Worcestershire sauce + 2 limes, juiced + 1/2 tsp crushed red pepper flakes + Salt to taste RANCHERA CREMA + Recipe on my blog (link in bio): www.CasitaMade.com/post/Ranchera-Crema ASSEMBLY + Flour tortillas + 1.5 C Oaxaca cheese, shredded + Fresh cilantro and lime wedges (for serving) DIRECTIONS + STEP 1: SEAR Heat a cast iron Ranch Pan over medium-high heat. Pat ribeye dry and season both sides with steak seasoning (ingredients listed above). Add neutral oil to the pan then sear steak 3-4 minutes per side until browned and crusted. Set aside. + STEP 2: SAUTÉ In the same pan, add sliced onion and green bell peppers. Cook 4-6 minutes until blistered and softened. Return the ribeye to the pan. + STEP 3: FAJITA SEASONING Add fajita seasoning (ingredients listed above). Toss everything together as the butter melts, scraping up browned bits. Taste and adjust salt or lime as needed. Set aside. + STEP 4: ASSEMBLE Lower the heat slightly. Lay tortillas in the empty pan with some neutral oil and top with cheese. When nearly melted, flip tortilla (cheese-side down) for a few seconds until slightly charred, then remove. Top with Fajita mix, chopped cilantro, and Ranchera Crema. Serve with extra lime wedges. #RanchPan #BuiltForTheWild @YETI

Ryan Michael Carter

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Monday 13 October 2025 15:20:50 GMT