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Speedy Steak Fajitas
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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 tortilla holds.

Tags:Spicy
Allergens:MilkWheatSoy

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Yellow Onion

2 unit

Bell Pepper

2 unit

Lime

20 ounce

Minute Steak

2 tablespoon

Southwest Spice Blend

8 tablespoon

Sour Cream

(ContainsMilk)

4 teaspoon

Hot Sauce

12 unit

Flour Tortillas

(ContainsWheat, Soy)

1 cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber4 g
Protein44 g
Cholesterol145 mg
Sodium940 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
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and thinly slice onions. Core, seed, and thinly slice bell peppers. Cut limes into quarters. Heat a large drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season with salt, pepper, and 1 TBSP 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 sprinkle with salt and pepper. TIP: Cook steak in two batches if you can’t comfortably fit it all in the pan.

3

Heat a large drizzle of oil in same pan over medium-high heat. Add bell peppers and onions, then season with remaining Southwest spice. Cook, tossing occasionally, until softened and lightly 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 medium 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.