Steak Fajitas on the Fly

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Steak Fajitas on the Fly
  • Prep 10 min
  • Total 20 min
  • Ingredients 8
  • Servings 4
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Quick — what's for dinner? Turn to fajitas for an ultra-speedy, flavor-packed meal.
By Shawn Syphus
Updated Jun 13, 2014


  • 1 lb beef sirloin steak, cut across grain into thin strips
  • 2 limes
  • 1 teaspoon ground cumin
  • Salt
  • 2 poblano chiles, stem and seeds removed, thinly sliced
  • 3/4 cup sour cream
  • 2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
  • 8 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Sauté some sliced onions with the poblano chile strips for a more filling fajita.
  • tip 2
    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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