Sizzling Street-Food Steak Fajitas

Allergens

Dairy (sour cream)

Ingredients

• 1. 2 lbs thinly sliced steak (skirt or flank) 2. 1 large onion, thinly sliced 3. 2 bell peppers, thinly sliced 4. 1/4 cup oil for cooking (vegetable or canola) 5. 2 tbsp fajita seasoning blend 6. 8
• 10 small flour tortillas 7. 1/2 cup shredded cheese (Monterey Jack or Cheddar) 8. 1/4 cup sour cream, for serving 9. 1 lime, cut into wedges, for serving 10. Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, combine steak slices and fajita seasoning blend. Toss until well coated.
2. Heat 1 tbsp oil in a large skillet or griddle over high heat. Add half of the marinated steak and cook for 3 4 minutes per side, or until desired doneness is reached. Transfer to a plate. Repeat with remaining steak.
3. In the same skillet, add another tbsp of oil and cook onions and bell peppers until softened and slightly charred, about 5 minutes. Add cooked steak back into the skillet and toss everything together.
4. Warm tortillas in a separate pan or microwave for 20 30 seconds.
5. Assemble fajitas: Place a scoop of steak mixture on each tortilla, top with shredded cheese, sour cream, lime wedges, and cilantro leaves. Serve immediately.

Chef’s Insight

The secret to perfect steak fajitas is in the marinade and not overcooking the meat. Cook until it just reaches your desired level of doneness.

Notes

Adjust the heat of the dish by adding more fajita seasoning or hot sauce if desired.