Speedy Steak Fajitas

Name: Speedy Steak Fajitas with Bell Peppers and Hot Sauce Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 1 unit Bell Pepper; 1 unit Lime; 10 ounce Minute Steak; 1 tablespoon Southwest Spice Blend; 4 tablespoon Sour Cream; 2 teaspoon Hot Sauce; 6 unit Flour Tortillas; ½ cup Cheddar Cheese; 3 teaspoon Vegetable Oil; Salt; Pepper

with Bell Peppers and Hot Sauce Crema

Recipe Development TeamPublished on February 27, 2018

4.1

(3.3K customers rated)

Get Free Steak + 10 Free Meals

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:

Milk

•Soja

•Gluten

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Bell Pepper

1 unit

Lime

10 ounce

Minute Steak

1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Hot Sauce

6 unit

Flour Tortillas

(Contains: Soja, Gluten)

½ cup

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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

•Large Pan

•Paper Towel

•Small Bowl

Instructions

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).

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.

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.

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

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

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