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Steak Fajitas on the Fly

  0 reviews
  • 10 min prep time
  • 20 min total time
  • 8 ingredients
  • 4 servings
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Quick — what's for dinner? Turn to fajitas for an ultra-speedy, flavor-packed meal.

Shawn Syphus Shawn Syphus
June 13, 2014

lb beef sirloin steak, cut across grain into thin strips
teaspoon ground cumin
poblano chiles, stem and seeds removed, thinly sliced
cup sour cream
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)


  • 1 In medium bowl, combine beef with juice from 1 of the limes and 1/2 teaspoon of the cumin. If desired, season with salt. Stir to coat beef; set aside.
  • 2 Heat 10-inch cast-iron skillet over medium-high heat until it starts to smoke. Reduce heat to medium-low. Add poblano chiles; let cook without stirring 1 minute. Stir; cook 1 minute longer or until chiles are slightly charred and begin to soften. Remove from skillet; place in covered bowl to keep warm.
  • 3 Spray skillet with cooking spray. Add beef; cooking briefly on each side until no longer pink. Remove from heat; place beef in same covered bowl to keep warm.
  • 4 In blender or food processor, place sour cream, remaining 1/2 teaspoon cumin, dash of salt and the green chiles. Cover; process until smooth.
  • 5 Heat tortillas as directed on package. Serve beef and poblano chiles topped with sour cream sauce in warm tortillas; fold up. Serve each with lime wedge from remaining lime.

Expert Tips

Sauté some sliced onions with the poblano chile strips for a more filling fajita.

To easily slice the steak into thin strips, place the steak in the freezer for 20 minutes before slicing with a sharp knife.

Nutrition Information

No nutrition information available for this recipe
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