Quick Steak Fajitas with Bell Peppers and Spicy Crema

These steak fajitas are a fiesta of flavors that come together in a flash. Tender minute steak is seasoned with a southwest spice blend, then paired with sautéed bell peppers and onions. A tangy hot sauce crema and sharp cheddar cheese take them over the top.

Warm flour tortillas are the perfect vessel for all that goodness. Whether you’re feeding the family or just craving a quick, satisfying meal, these fajitas deliver big on taste without keeping you in the kitchen for long.

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Ingredients

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 ounce Minute SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onions. Core, seed and thinly slice the bell peppers. Cut the limes into quarters.
2. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat the steak dry with a paper towel and season with salt, pepper and 1 tablespoon of the southwest spice blend (reserve the rest).
3. Add the steak to the pan and cook until lightly browned on the bottom, 2-3 minutes. Flip and cook until browned on the other side, about 2 minutes more. Transfer to a cutting board and let rest. (If your pan is crowded, cook the steak in two batches.)
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the bell peppers and onions, then season with the remaining southwest spice blend. Cook, tossing occasionally, until softened and lightly browned, about 5 minutes. Season with salt and pepper. Remove from heat and set aside.
5. In a medium bowl, combine the sour cream, hot sauce (to taste) and a squeeze of lime juice. Season with salt and pepper. Stir to combine.
6. Wrap the tortillas in a lightly dampened paper towel and microwave on high until warm, about 30 seconds.
7. Slice the steak into thin strips. Divide the steak and vegetables among the tortillas. Sprinkle with cheddar cheese and dollop with the spicy crema. Serve with the remaining lime quarters on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute minute steak with flank steak or sirloin. Just adjust cooking time as needed.

How do I make the fajitas less spicy?

Reduce the amount of hot sauce in the crema or omit it entirely. You can also use a mild salsa instead.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas work well and add a different flavor. Warm them in a dry skillet or microwave.