Sizzling Spicy Steak Fajitas

These mouthwatering fajitas vanished faster than any dish I’ve ever prepared – and I consider myself a seasoned cook. Despite their generous portion, they easily satisfied a group of 4-5 hungry diners. Initially served in tortillas, they transformed into delightful Chipotle-style fajita bowls for a satisfying lunch the following day, with leftovers still to spare. Surprisingly, I found no reason to grumble about this abundance. Without a doubt, these fajitas are destined for regular rotation in my kitchen.

Ingredients:

• 2 pounds sirloin steak, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 tablespoon lime juice
• ½ teaspoon chili powder
• ⅛ teaspoon cayenne pepper
• 2 cloves garlic, minced
• 2 cups grated Mexican blend cheese
• 6 to 8 tortillas

Instructions:

1. In a ziplock bag, combine sliced steak, spices, lime juice, and olive oil.
2. Seal the bag and shake well to coat the steak evenly.
3. Add peppers and onions to the bag, then seal and shake again to coat the vegetables.
4. Heat 1 tablespoon of olive oil in a skillet and add the ingredients from the bag.
5. Cook until the vegetables are tender and the steak is cooked to your desired level.
6. Serve with warm tortillas, topped with grated cheese and optional toppings of your choice.