Meal Kit
Culinary Collection
Sliced Beef, Pepper, and Onion Fajitas
with beef jus dipper
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 1 Onion
- 4 oz. Fire Roasted Diced Tomatoes
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3 oz. Sour Cream
- 1 Lime
- 2 Tbsp. Taco Seasoning
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories720
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Carbohydrates64g
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Net Carbs57g
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Fat36g
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Protein38g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary. You may have leftover filling.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare Ingredients and Make Crema
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.
Stem cilantro and reserve whole leaves. Coarsely chop stems. Keep stems and leaves separate.Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Slice halves into thin strips.Combine sour cream and 1 tsp. lime juice (reserve remaining for dipper) in a mixing bowl. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper. -
2 Make the Jus Dipper
Place a small pot over medium heat. Add demi-glace, cilantro stems, tomatoes, 1/2 cup water, and 1/3 the taco seasoning (reserve remaining for filling) to hot pot. Bring to a simmer.
Once simmering, stir occasionally, 10 minutes.Remove from burner. Stir in 1 tsp. remaining lime juice.While dipper cooks, continue recipe. -
3 Start the Filling
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add bell peppers and onions to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes. -
4 Finish the Filling
Add steak strips and remaining taco seasoning to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, topping tortillas with filling and topping with crema and cilantro leaves. Squeeze lime wedges over to taste. Serve jus dipper warm on the side. Bon appétit!
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