Easy meals are the best for busy weeknights, but ease is not enough; combining orange juice and toothpaste is easy, but you don't want a piece of that cocktail. You do want a piece of these fajitas, which are all yum and no yuck: steak seasoned with taco seasoning, mixed with peppers, tomatoes, and onion and topped with cheese and sour cream. Ease and flavor, combined together… that's a weeknight meal for the ages.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem, seed, remove ribs, and cut green bell pepper into thin strips.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
Separate steak strips into a single layer and pat dry.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes.
Transfer steak strips to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 1 tsp. olive oil, tomato, green bell pepper, and onion to hot pan. Stir occasionally until tender and lightly charred, 3-5 minutes.
Finish the Filling
Return steaks strips and any accumulated juices to pan along with taco seasoning and cilantro (reserve a pinch for garnish).
Stir until completely combined and warmed through, 1-2 minutes.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, placing filling in tortillas and topping with queso fresco, sour cream, and reserved cilantro. Squeeze lime wedges over to taste. Bon appétit!
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