“This is a classic recipe that my grandmother used to make back in the late 1940s and early 1950s.”
This dish brings sizzling, seasoned steak fajitas to your table, featuring tender slices of sirloin and colorful bell peppers. Fast, flavorful, and fuss-free — perfect for busy weeknights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sirloin steak, thinly sliced | 2 pounds |
| Red bell pepper, thinly sliced | 1 |
| Yellow bell pepper, thinly sliced | 1 |
| Green bell pepper, thinly sliced | 1 |
| Yellow onion, thinly sliced | 1 large |
| Lime juice | 1 tbsp |
| Chili powder | ½ tsp |
| Cayenne pepper | ⅛ tsp |
| Minced garlic | 2 cloves |
| Mexican blend cheese, grated | 2 cups |
| Tortillas | 6–8 |
| Olive oil | 2 tbsp (divided) |
Instructions
- Place the sliced steak in a zip-top bag along with the chili powder, cayenne pepper, lime juice, and 1 tablespoon of olive oil. Seal the bag and shake until the steak is fully coated.
- Add the sliced peppers and onion to the same bag. Close it again and shake to distribute the seasonings onto the vegetables.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Transfer the steak and vegetable mixture to the skillet. Cook until the vegetables soften slightly and the steak reaches your desired level of doneness.
- Warm the tortillas following the instructions on the package.
- Fill the tortillas with the steak and vegetables. Sprinkle with Mexican blend cheese and add your favorite extras such as salsa, guacamole, or sour cream.
