Speedy Steak Fajitas with Bell Peppers and Hot Sauce Crema

These steak fajitas will put some pep in your step—and not just because they’re loaded with bell pep-pers. They’re also super-fast and simple to make, helping you hustle and bustle toward dinnertime. Warm flour tortillas are stuffed full and topped with spicy sour cream and a sprinkle of cheddar cheese. And while the prep may be fast, we’re pretty sure you’ll want to stop to appreciate the fiesta of flavors that each fajita holds.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep • Wash and dry all produce. Halve, peel, and thinly slice onion. Core, seed, and thinly slice bell pepper. Cut lime into quarters. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt, pepper, and 1½ tsp Southwest spice (save the rest for later).

Step 2

Cook Steak • Add steak to pan and cook until lightly browned on bottom, 2-3 minutes. Flip and brown on other side, about 2 minutes more. Transfer to a cutting board and season with salt and pepper.

Step 3

Cook Veggies • Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion, then season with remaining Southwest spice. Cook, tossing occasionally, until softened and slightly browned, about 5 minutes. Season with salt and pepper. Remove pan from heat and set aside.

Step 4

Make Crema • While veggies cook, combine sour cream, hot sauce (to taste), and a squeeze of lime in a small bowl. Season with salt and pepper.

Step 5

Warm Tortillas and Slice Steak • Wrap tortillas in a lightly dampened paper towel and microwave on high until warm, about 30 seconds. Slice steak into thin strips.

Step 6

Assemble and Serve • Divide steak and veggies between tortillas. Sprinkle with cheddar and dollop with crema. Serve with remaining lime quarters on the side for squeezing over.

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