Sirloin Steak Fajitas Recipe

4.5 2 3
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Sirloin Steak Fajitas Recipe

Read Reviews
4.5 2 3
Publisher Photo
I found this recipe and changed a few things to our liking. It's quick and easy to make.—Jackie Hannahs, Fountain, Michigan
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound boneless beef sirloin steak, cut into thin 3-inch strips
  • 2 teaspoons canola oil
  • 1 medium green pepper, cut into thin strips
  • 1 medium onion, quartered and thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup salsa or picante sauce
  • 5 flour tortillas (8 inches), warmed

Directions

In a nonstick skillet, brown beef over medium heat in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through.
Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up. Yield: 5 servings.
Originally published as Steak Fajitas in Country Woman July/August 2002, p37

Nutritional Facts

1 each: 313 calories, 9g fat (2g saturated fat), 51mg cholesterol, 515mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

  • 1 pound boneless beef sirloin steak, cut into thin 3-inch strips
  • 2 teaspoons canola oil
  • 1 medium green pepper, cut into thin strips
  • 1 medium onion, quartered and thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup salsa or picante sauce
  • 5 flour tortillas (8 inches), warmed
  1. In a nonstick skillet, brown beef over medium heat in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through.
  2. Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up. Yield: 5 servings.
Originally published as Steak Fajitas in Country Woman July/August 2002, p37

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Reviews forSirloin Steak Fajitas

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MY REVIEW
buffetfan User ID: 4035139 231836
Reviewed Aug. 26, 2015

"I used this as an inspiration recipe. I left out the salsa and chile powder because they are not our tastes. Using the other seasonings and a tablespoon of balsamic vinegar I followed the rest of the recipe. We topped ours with sour cream and shredded Cheddar cheese. They were a hit with the family and we will make this again!"

MY REVIEW
alexiscwagner User ID: 4927230 85839
Reviewed Jul. 15, 2010

"Very easy to make-my husband liked it."

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