“This is a classic recipe that my grandmother used to make back in the late 1940s and early 1950s.”
This recipe serves up sizzling, flavorful steak fajitas with tender sirloin and vibrant bell peppers. Quick and simple, it’s an ideal meal for any weeknight.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sirloin steak (thinly sliced) | 2 pounds |
| Red bell pepper (thinly sliced) | 1 |
| Yellow bell pepper (thinly sliced) | 1 |
| Green bell pepper (thinly sliced) | 1 |
| Yellow onion (thinly sliced) | 1 large |
| Lime juice | 1 tbsp |
| Chili powder | ½ tsp |
| Cayenne pepper | ⅛ tsp |
| Minced garlic | 2 cloves |
| Mexican blend cheese (grated) | 2 cups |
| Tortillas | 6–8 |
| Olive oil | 2 tbsp (divided) |
Instructions:
- In a zip-top bag, combine the sliced steak, chili powder, cayenne, lime juice, and 1 tablespoon olive oil. Seal and shake to coat the steak evenly.
- Add the sliced bell peppers and onion to the bag. Reseal and shake again to coat the vegetables.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Pour the steak and vegetable mixture into the skillet. Cook until the vegetables are just tender and the steak reaches your preferred doneness.
- Warm the tortillas according to the package instructions.
- Serve the steak and vegetables in the tortillas. Top with grated Mexican blend cheese and any optional toppings like sour cream, salsa, or guacamole.
