Steak Fajitas
This fajita is so tasty and so easy! Make them GLUTEN FREE with CORN tortillas, but check the label first, as not all corn tortillas are free of gluten.
Ingredients
For 4 Serving(s)
Recipe
- 1 lb. raw or cooked ribeye, striploin or tenderloin
- 2 Spanish onion slices
- 1/2 green pepper
- 1/2 red pepper
- dash of pepper
- 4 - 10-inch flour tortillas
- 1/2 cup(s) sour cream
- 1/2 cup(s) tomato salsa
- 2 cup(s) grated cheddar cheese
Steak Fajitas Directions
Slice steaks in 1/4-inch strips. Cut peppers into strips as well.
IF USING RAW STEAK - Place steak in frypan, add 1 tablespoon water and steam for 2 minutes (additional water may be needed). Add onion rings and peppers to the pan. Steam for additional 2-3 minutes, until steak is cooked and peppers are tender/crisp. Remove from heat. Season with pepper.
IF USING COOKED STEAK - Place onion rings and peppers in frypan, add 1 tablespoon water and steam for 2 minutes (additional water may be needed). Add steak to the pan. Steam for additional 2-3 minutes, until steak is heated and peppers are tender/crisp. Remove from heat. Season with pepper.
Place flour tortillas on dinner plates. Separate steak, onions and peppers into 4 equal portions. Layer ingredients in the following order in a strip down the middle of each tortilla, to within 2 inches of bottom edge:
2 tbsp. sour cream, 2 tbsp. salsa, one portion of steak, onion, peppers, and 1/2 cup cheddar cheese.
Fold side edge over food mound, then fold 2-inch edge up and then flip mount over last edge.
Wrap will look like this.
Heat in microwave for 40 seconds, OR for a crispier tortilla, place fajitas on foil-lined baking sheet and heat in 350°F oven for 4 minutes.
Serve with mixed greens salad.