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Speedy Steak Fajitas

Speedy Steak Fajitas

with Bell Peppers and Hot Sauce Crema

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These steak fajitas will put some pep in your step—and not just because they’re loaded with bell pep-pers. They’re also super-fast and simple to make, helping you hustle and bustle toward dinnertime. Warm flour tortillas are stuffed full and topped with spicy sour cream and a sprinkle of cheddar cheese. And while the prep may be fast, we’re pretty sure you’ll want to stop to appreciate the fiesta of flavors that each fajita holds.

Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Bell Pepper

1 unit

Lime

10 ounce

Minute Steak

1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Hot Sauce

6 unit

Flour Tortillas

(ContainsWheat)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber4 g
Protein44 g
Cholesterol135 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and thinly slice onion. Core, seed, and thinly slice bell pepper. Cut lime into quarters. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt, pepper, and 1½ tsp Southwest spice (save the rest for later).

2

Add steak to pan and cook until lightly browned on bottom, 2-3 minutes. Flip and brown on other side, about 2 minutes more. Transfer to a cutting board and season with salt and pepper.

3

Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion, then season with remaining Southwest spice. Cook, tossing occasionally, until softened and slightly browned, about 5 minutes. Season with salt and pepper. Remove pan from heat and set aside.

4

While veggies cook, combine sour cream, hot sauce (to taste), and a squeeze of lime in a small bowl. Season with salt and pepper.

5

Wrap tortillas in a lightly dampened paper towel and microwave on high until warm, about 30 seconds. Slice steak into thin strips.

6

Divide steak and veggies between tortillas. Sprinkle with cheddar and dollop with crema. Serve with remaining lime quarters on the side for squeezing over.