Fajitas - Sizzling beef, bell peppers, onions

In this delicious recipe, we're preparing scrumptious Steak Fajitas - a perfect go-to meal for any busy weekday. Not only are these fajitas mouthwateringly good tucked in a tortilla wrap, but you can also savor them alongside fluffy white rice. The recipe, brought to you by Cooking With Claudia, is straightforward and sure to leave your taste buds dancing with joy. So let's get those pans sizzling!

Ingredients:

- Fajita Seasoning:

- 1 tablespoon chili powder

- 1 teaspoon smoked paprika

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon ground cumin

- 1/2 teaspoon red pepper flakes

- 1 teaspoon brown sugar

- 1 tablespoon cornstarch

- Salt to taste

- Black pepper to taste

- Steak Fajitas:

- 1 lb flank steak (sliced against the grain)

- Juice of 1 lemon

- 1 large onion, thinly sliced

- 1 green bell pepper, thinly sliced (red or yellow peppers are also good options)

- Olive oil for cooking

- Your favorite tortillas for wrapping

- Grated cheddar cheese, as needed

- Queso sauce, as needed

- Sour cream for topping

Prep Time: 40 minutes (includes marinating)

Cook Time: 10 minutes

Total Time: 50 minutes

Servings: 4

Equipment: Cast iron pan or heavy skillet, mixing bowls, cutting board, knife, griddle or pan for tortillas.

Instructions:

1. Begin by making the fajita seasoning. In a mixing bowl, combine chili powder, smoked paprika, garlic powder, onion powder, cumin, red pepper flakes, brown sugar, cornstarch, salt, and pepper. Mix well and set aside.

2. Take the flank steak and slice it against the grain to ensure tenderness. Place the slices in a mixing bowl and toss with lemon juice.

3. Sprinkle the prepared fajita seasoning over the steak, mixing thoroughly to coat each piece. Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes.

4. Slice the onion and bell pepper while the steak marinates.

5. In a cast iron pan, heat some olive oil over medium-high heat. Once the oil is hot, sear half of the marinated steak without overcrowding the pan—cook for about 2 minutes per side or until a golden brown sear forms. Remove the cooked steak and repeat with the remaining meat.

6. In the same pan, add the sliced onion and bell pepper, cooking for about 2 minutes or until they've softened to your liking but still have a bit of crunch.

7. Return all the cooked steak to the pan with the vegetables and toss everything together.

8. To assemble the wraps, place a tortilla on a hot griddle and sprinkle with cheddar cheese. Let the cheese melt slightly.

9. Meanwhile, on the other side of the griddle, warm some of the steak and vegetable mixture. Add queso sauce and more cheddar cheese on top.

10. When the cheese has melted on the tortilla, remove it from the griddle, transfer to a plate, and scoop the steak fajita mixture onto the cheesy tortilla.

11. Top with a dollop of sour cream, wrap it up, and enjoy your cheesy, savory Steak Fajita wrap!

Cooking Tips:

- Slicing steak against the grain makes it more tender.

- Don't overcrowd the pan to ensure a good sear on the steak.

- Adjust the cook time for vegetables to your texture preference.

This delightful recipe was created by Cooking With Claudia. For more recipes like this one, check out their YouTube channel: https://www.youtube.com/@CookingWithClaudia0831

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Fajitas - Sizzling beef, bell peppers, onions