The Steak Fajitas with Creamy Poblano Sauce from Los Cucos restaurants in Houston are one of my favorite Tex Mex meals, hands down!
These steak fajitas are smothered in this incredible creamy poblano sauce, with lots of poblanos, mushrooms and red onions, and served on top of a pile of caramelized onions. There’s nothing better than scooping these into a soft warm tortilla!
Steak Fajitas with Creamy Poblano Sauce Recipe
Fajita Marinade Recipe
- 2-3 lbs hanger or skirt steak
- 1 jalapeno chopped
- 1/4 cup cilantro chopped
- 1/2 cup lime juice freshly squeezed
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tbsp black pepper
Creamy Poblano Sauce
- 2 – 3 large poblanos
- 1 tbsp butter
- 1/2 red onion sliced
- 1/2 cup freshly squeezed lime juice
- 8 oz mini bella mushrooms sliced
- 2 tbsp flour
- 1 cup heavy cream
- 1/4 cup Monterey jack cheese sliced
- 1/4 cup Parmesan cheese shredded
- 1 yellow onion sliced
- 2 tbsp butter
- Blend all of the ingredients for the steak marinade together, then pour over the steak, distributing evenly.
- Refrigerate for 4 – 6 hours. Take the steak out of the refrigerator about 30 minutes before grilling.
Prepare Poblano Cream Sauce
- Roast the poblanos over an open flame or under the broiler until they blister and begin to turn black, then place into a covered bowl or brown bag.
- Slice 1/2 of a red onion and 8 oz of mushrooms.
- Saute with one tablespoon of butter over medium heat.
- Once cooled, peel the skin off the peppers. Then seed and slice the peppers into strips about 1/2 inch wide.
- Add the sliced poblano peppers to the mixture and saute.
- Stir two tablespoons of flour into the vegetables, and cook for about a minute.
- Add one cup of heavy cream and bring it to a boil.
- Add ¼ cup of Monterey jack cheese and a ¼ cup of parmesan cheese, and stir it into the mixture to melt. Reduce the heat to low to keep it warm.
- Cook the hanger steak over a medium hot heat, about 3 – 4 minutes per side. Then remove the steak to a cutting board, cover it with foil and let it rest for about 5 – 8 minutes. This will give the juices time to redistribute throughout the meat and makes for better fajitas.
- Cut the steak against the grain into thin strips.
- Serve the fajitas over the caramelized onions, topped with the poblano cream sauce with tortillas on the side.