Fireball Fajitas – Tailgate Game Day Snack

Allergens

Wheat, Dairy (butter)

Ingredients

• 1 lb boneless beef sirloin, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 onion, thinly sliced
• 8
• inch flour tortillas
• 4 tablespoons vegetable oil
• 3 tablespoons ancho chili powder
• 2 tablespoons paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. In a large bowl, combine the beef sirloin with the chili powder, paprika, cumin, salt, and pepper. Mix well, ensuring the meat is evenly coated with the spice mix. Cover and let marinate for at least 30 minutes.
2. Heat a large skillet or griddle over medium high heat. Add the vegetable oil and melt the butter.
3. Once the skillet is hot, add the marinated beef and cook until browned and slightly charred. Remove from the skillet and set aside.
4. In the same skillet, add the sliced bell peppers and onions. Cook until tender and slightly charred.
5. Return the cooked beef to the skillet and toss with the vegetables. Cook for an additional 2 3 minutes to heat through.
6. To serve, place a portion of the fajita mixture onto each tortilla and fold into a wrap. Repeat for all servings.

Chef’s Insight

For an extra kick, add a splash of hot sauce to the marinade or serve with your favorite salsa.

Notes

Adjust the spiciness to your preference by increasing or decreasing the amount of ancho chili powder used in the marinade.