Hot Steak Fajitas
These fajitas were eaten up faster than anything I’ve ever made some time recently – that’s saying a parcel since I feel like I’m Continuously cooking. And these make A Part, sufficient to bolster 4-5 individuals! We delighted in them in tortillas the primary day and turned them into Chipotle-style fajitas bowls for lunch the following day, and we still had a few scraps! And nope, I’m not indeed complaining around them. I’ll certainly be making these over and over once more on rehash.
2 pounds sirloin steak, cut into lean strips
1 ruddy chime pepper meagerly sliced
1 yellow chime pepper meagerly sliced
1 green chime pepper daintily sliced
1 expansive yellow onion, meagerly sliced
1 tbsp lime juice
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
2 minced garlic cloves
2 mugs Mexican mix cheese, grated
6 to 8 tortillas
How To Form Hot Steak Fajitas
In a zip bolt sack, put the cut steak, flavors, lime juice and olive oil
Seal sack, shake to coat steak pieces
Add the peppers and onions to the sack and near the bag
Shake the sack once more to coat the vegetables
Add 1 tablespoon of olive oil to a skillet and include the fixings from the sack to the warmed skillet.
Cook until the vegetables are fair delicate and the steak is done.
Serve with warm tortillas, sprinkle with ground cheese and your choice of discretionary garnishes.