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, sautéed bell peppers and onions and a zesty hot sauce crema are stuffed into warm flour tortillas and topped with cheddar cheese. It’s a quick, satisfying meal that will put some pep in your step.

Perfect for busy weeknights, this recipe uses simple ingredients and cooks in under 30 minutes. The spicy sour cream adds a cool, tangy kick that balances the savory beef and veggies. Serve with lime wedges for an extra burst of freshness.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Minute SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Core, seed and thinly slice the bell pepper. Cut the lime into quarters.
2. Heat a drizzle of oil in a large pan over medium-high heat. Pat the steak dry with a paper towel and season all over with salt, pepper and 1½ teaspoons 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.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the bell pepper and onion, then season with the remaining Southwest spice. Cook, tossing occasionally, until softened and slightly browned, about 5 minutes. Season with salt and pepper. Remove from heat and set aside.
5. While the vegetables cook, combine the sour cream, hot sauce (to taste) and a squeeze of lime in a small bowl. Season with salt and pepper.
6. Wrap the tortillas in a lightly dampened paper towel and microwave on high until warm, about 30 seconds. Slice the steak into thin strips.
7. Divide the steak and vegetables among the tortillas. Sprinkle with cheddar cheese and dollop with the spicy crema. Serve with remaining lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute flank steak or sirloin, but adjust cooking time as needed. Minute steak is used here for speed.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and omit the cheddar cheese or use a vegan cheese.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.