Cheesy Garlic Steak Fajitas
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.
Ingredients
1 tablespoon olive oil
2 large red bell pepper or orange bell peppers 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
1.5 pounds beef skirt steak or boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 tablespoon lime juice
6 flour tortilla (8-inch), warmed
1 jar (16 ounces) Pace® Chunky Salsa
0.5 cup shredded Cheddar cheese (about 2 ounces) (optional)
0.5 cup chopped avocado (optional)
1 teaspoon hot pepper sauce (optional)
0.5 cup sour cream (optional)
0.5 cup shredded lettuce (optional)
1 lime, cut into wedges
2 large red bell pepper or orange bell peppers 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
1.5 pounds beef skirt steak or boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 tablespoon lime juice
6 flour tortilla (8-inch), warmed
1 jar (16 ounces) Pace® Chunky Salsa
0.5 cup shredded Cheddar cheese (about 2 ounces) (optional)
0.5 cup chopped avocado (optional)
1 teaspoon hot pepper sauce (optional)
0.5 cup sour cream (optional)
0.5 cup shredded lettuce (optional)
1 lime, cut into wedges
Instructions
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.
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.
Cheesy Garlic Steak Fajitas
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...
Directions
Print
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.
Ingredients
1 tablespoon olive oil2 large red bell pepper or orange bell peppers or yellow bell peppers, cut into 2-inch-long strips (about 4 cups)1 large onion, thinly sliced (about 1 cup)2 cloves garlic, minced1.5 pounds beef skirt steak or boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1 tablespoon lime juice6 flour tortilla (8-inch), warmed1 jar (16 ounces) Pace® Chunky Salsa0.5 cup shredded Cheddar cheese (about 2 ounces) (optional)0.5 cup chopped avocado (optional)1 teaspoon hot pepper sauce (optional)0.5 cup sour cream (optional)0.5 cup shredded lettuce (optional)1 lime, cut into wedges
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