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Grilled Steak Fajitas

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Grilled Steak Fajitas
  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 2
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These hearty beef fajitas are made easy by using a countertop contact grill (rhymes with “Shmeorge Shmoreman”; essentially a panini press with grates). Cook thin strips of steak and vegetables on the grill, then roll the filling into tortillas and return them to the grill for a quick sear and warm-up. In minutes, you’ve got a homemade Mexican dinner for two that’s better than takeout.
By Pillsbury Kitchens
Updated May 25, 2022

Ingredients

  • 1/2 lb boneless beef sirloin steak, cut into thin bite-size strips
  • 2 slices (1/2 inch thick) large onion, separated into rings
  • 1/2 medium green bell pepper, cut into thin bite-size strips
  • 2 tablespoons fajita seasoning
  • 2 tablespoons lime juice
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 4 tablespoons sour cream
  • 4 tablespoons Old El Paso™ Thick 'n Chunky salsa

Steps

  • 1
    Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat.
  • 2
    When grill is heated, place steak and vegetables on bottom grill surface, spreading evenly; close grill. Cook 4 to 6 minutes or until steak is desired doneness and vegetables are crisp-tender. Place steak and vegetables on plate; drizzle with lime juice.
  • 3
    Spoon steak and vegetables down center of each tortilla. Top each with sour cream and salsa. Bring sides of each tortilla up over filling; press to seal.
  • 4
    Clean grill by carefully wiping with damp paper towel. Place 2 filled tortillas on hot grill; close grill. Cook about 1 minute or until tortillas are heated. Repeat with remaining filled tortillas.

Tips from the Pillsbury Kitchens

  • tip 1
    Use several moist paper towels to clean the contact grill easy. Keep the portion you grasp dry so the heat doesn't transfer to your fingers. Unplug the grill when cleaning, then immediately plug in again to continue grilling.
  • tip 2
    Serve fajitas with classic fixings, such as extra sour cream and salsa, guacamole, lettuce and lime wedges.
  • tip 3
    Serve fajitas with Spanish rice or refried beans for a hearty meal.

Nutrition Information

500 Calories, 15g Total Fat, 33g Protein, 60g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
6g
31%
Trans Fat
1 1/2g
Cholesterol
80mg
26%
Sodium
2170mg
91%
Potassium
720mg
21%
Total Carbohydrate
60g
20%
Dietary Fiber
5g
18%
Sugars
8g
Protein
33g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Two of the most popular ways to prepare fajita filling are cooking in a frying pan on the stove, or cooking on a grill like in this dish. This recipe for grilled steak fajitas has all of the classic ingredients found in traditional Tex-Mex fajitas: strips of steak, onion, bell peppers and toppings like salsa and sour cream. This dish yields two servings (two fajitas per person) so it’s great for small households, but the recipe can easily be doubled to accommodate larger families. Why stop at just fajita? We have a whole digital library packed full of more popular Tex-Mex and Mexican recipes like tacos, burritos, quesadillas and more.
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