This steak fajita recipe features skirt steak simmered in a savory cheese sauce with peppers and onions. Set out all the ingredients buffet-style and let everyone put together their own wrap. It's a 30 minute meal that's sure to become one of your go to recipes.
cost per recipe: $18.94
The price is determined by the national average.
tablespoon olive oil
large red bell pepper or orange bell peppers or yellow bell peppers, cut into 2-inch-long strips (about 4 cups)
large onion, thinly sliced (about 1 cup)
cloves garlic, minced
pounds beef skirt steak or boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
tablespoon lime juice
flour tortilla (8-inch), warmed
jar (16 ounces) Pace® Chunky Salsa
cup shredded Cheddar cheese (about 2 ounces) (optional)
cup chopped avocado (optional)
teaspoon hot pepper sauce (optional)
cup sour cream (optional)
cup shredded lettuce (optional)
lime, cut into wedges
Heat the oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Remove the vegetable mixture from the skillet.
Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa, Cheddar cheese, avocado, hot pepper sauce, sour cream and lettuce, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.