Gridiron Cheddar & Garlic Steak Fajitas

Posted in: Hot Sauce Recipes
Posted by: Pete June 20, 2015
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What You’ll Need

1 tablespoon Extravagonzo Red Chili Culinary Oil
2 large red bell peppers or orange or yellow bell peppers, cut into 2-inch-long strips (about 4 cups)
1 large onion, thinly sliced (about 1 cup)
2 cloves Catch a Fire Cajun Garlic, minced
1 1/2 pounds beef skirt steaks or boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
1 tablespoon lime juice
6 flour tortillas (8-inch), warmed
1 jar Crazy Jerry’s Road Chow Salsa
1/2 cup shredded Cheddar cheese (about 2 ounces) (optional)
1/2 cup chopped avocado (optional)
1 teaspoon Palo Alto Figherfighters Pepper Hot Sauce
1/2 cup sour cream (optional)
1/2 cup shredded lettuce (optional)
1 lime, cut into wedges

How to Make It

Heat the Extravagonzo Red Chili Culinary Oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the Catch a Fire Cajun Garlic, and cook and stir for 30 seconds. Remove the vegetable mixture from the skillet.
Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.
Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the Crazy Jerry’s Road Chow, Cheddar cheese, avocado, Palo Alto Figherfighters Pepper Hot Sauce, sour cream and lettuce, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.