Steak Strip Fajitas with Cheddar-Jack Cheese and Sour Cream

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    4 Small Flour Tortillas
  • 6 oz. Pepper and Onion Mix
  • 2 fl. oz. Red Enchilada Sauce
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    855
  • Carbohydrates
    98g
  • Fat
    27g
  • Protein
    48g
  • Sodium
    916mg

Recipe Steps

Before You Cook

  • 1

    Assemble The Dish

    Place rice and 1 cup water in the pan. Top with fajita mix. Top mixture with cheese. Place steak strips on top and season with ¼ tsp salt and a pinch of pepper. Drizzle enchilada sauce on top. Roast in a hot oven until rice is cooked and steak strips reach a minimum internal temperature of 145 degrees, 23-25 minutes. Serve with tortillas and sour cream.

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