Spiced Steak Fajitas

🥘 Ingredients

• beef stir-fry
  1 lb
• cheddar cheese
  1 c
• cilantro
  1 bunch
• fajita spice blend
  1 packet
• flour tortillas
  4 large
• green bell pepper
  2 medium
• lime
  1 medium
• olive oil
  3 tbsp
• red onion
  1 medium
• roma tomato
  2 medium
• sour cream
  ½ cup
• yellow bell peppers
  2 medium

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Peel, halve, and thinly slice red onion . Mince a few slices until you have 2 tbsp minced onion. Core, seed, and thinly slice yellow bell peppers and green bell pepper . Core and finely chop roma tomato . Finely chop cilantro . Cut lime in half; cut one half into wedges.

   red onion: 1 medium, yellow bell peppers: 2 medium, green bell pepper: 2 medium, roma tomato: 2 medium, cilantro: 1 bunch, lime: 1 medium
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and bell peppers. Season with salt and pepper. Cook, tossing occasionally, until softened and charred in spots ⏱️ 10 minutes . Remove from pan and set aside.

   olive oil: 3 tbsp
3. 

   3

   Combine tomatoes, half the cilantro, minced onion, juice from lime half, and a drizzle of olive oil in a medium bowl . Season with salt and pepper.
4. 

   4

   Pat beef stir-fry dry with a paper towel. Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add beef and season with fajita spice blend , salt, and pepper. Cook, tossing occasionally, until browned and cooked to desired doneness ⏱️ 3 minutes .

   beef stir-fry: 1 lb, fajita spice blend: 1 packet
5. 

   5

   Wrap flour tortillas in a damp paper towel and microwave on high until warm ⏱️ 30 seconds . Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.

   flour tortillas: 4 large
6. 

   6

   Divide cheddar cheese between tortillas, then top each with the beef, veggies, and salsa. Dollop with sour cream and sprinkle with remaining cilantro. Serve with lime wedges for squeezing over.

   cheddar cheese: 1 c, sour cream: ½ cup