Restaurant-style fajitas recipe
Hubby grew up in Texas, so he had a lot of TexMex growing up, of course. Fajitas are really a restaurant style food, not something you'd see in a lot of border-town homes, and certainly not something you'd see a lot of in Mexican homes. But they are delicious and a fun way to have a few people over for dinner. We usually put the hot cast iron in the middle of the table on a trivet, and then everyone rolls their own.
This recipe is super easy to customize. We used skirt steak, but you can also use flank steak, bavette, cheek, or also chicken (dark meat works better like boneless thighs), shrimp, or if you want to cut the meat out, you can use eggplant, zucchini, or portabello mushroom caps. Likewise, if you don't like (or have access to) poblano peppers, you can use cubana, jalapeno, or just regular green, red, or yellow bell peppers.
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And if you think about the restaurant ones, they're really chock-a-block with onions (though they've likely got a stock of partially wilted onions in the walk-in). We like our veggies well-seared but still a little al dente 
