Speedy Steak Fajitas
with Bell Peppers and Hot Sauce Crema
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Milk)
2 teaspoon
Hot Sauce
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
3 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
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.
