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Cheesy Garlic Steak Fajitas

Cheesy Garlic Steak Fajitas

5
(1)

Beat the clock with these hearty and flavorful fajitas that are on the table in 30 minutes.  You can even set out all the ingredients buffet-style and let everyone put together their own wrap.

serves 6 people

Ingredients

cost per recipe: $17.50

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 2

    large red bell pepperor orange or yellow bell peppers, cut into 2-inch-long strips (about 4 cups)

  • 1

    large onion, thinly sliced (about 1 cup)

  • 2

    cloves garlic, minced

  • 1 1/2

    pounds beef skirt steakor boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

  • 1

    tablespoon lime juice

  • 6

    flour tortilla(8-inch), warmed

  • 1

    jar (16 ounces) Pace® Chunky Salsa - Mild

  • 1/2

    cup shredded Cheddar cheese(about 2 ounces) (optional)

  • 1/2

    cup chopped avocado(optional)

  • 1

    teaspoon hot pepper sauce(optional)

  • 1/2

    cup sour cream(optional)

  • 1/2

    cup shredded lettuce(optional)

  • 1

    lime, cut into wedges

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.

Step 3

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.

Step 4

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.

Recipe Tips

  • Tip: Substitute warmed taco shells for the flour tortillas.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

BUY NOW
Campbell's® Condensed Cheddar Cheese Soup

Campbell's® Condensed Cheddar Cheese Soup

BUY NOW

Ratings & Reviews

(1)
  • Ann71

    June 14, 2013

    Delicious and a big hit

    I made this the other day for my family, It was a hit!! No left overs!! Very easy to make and fun to make as well. I had my butcher cut the flank steak as thinly as possible and then cut it in half. Saves on prep time. Instead of an onion, I used two shallots (they have a garlicky flavor all their own) and it was still delicious. (Plus I don't care for onions) My family raved about this and I will make this again!

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