sour creamsalsa, guacamole, or other fajita toppings
Instructions
Prepare for Freezer (optional):
Cutting across the grain, slice each steak into thin strips. Place beef in a gallon size bag.
In a medium bowl, whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, and pepper. Pour marinade over the beef. Measure two teaspoons of minced garlic into the bag and seal the bag.
Place onion and green pepper strips in a 1-quart bag. Seal.
Measure 1 cup cheese into sandwich or quart bag. Seal.
Place 10 tortillas into quart or gallon bags, depending on the size of tortilla you choose. Seal.
Place all of the bags into a 2-gallon bag to keep it all together, if desired. Seal and freeze flat.
Prepare after Freezing:
Completely thaw one entree in the refrigerator.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add onions and peppers and stir-fry until soft, about 3 minutes.
Remove veggies from skillet and add beef. Stir-fry until browned, about 10 minutes. Remove skillet from heat and return veggies, stirring to combine.
Serve with tortillas, cheese, and any other fajita toppings.
Air Fryer Instructions:
Preheat air fryer at 400°F/200°C for 5 minutes.
Air fry 360°F/180°C for 10-14 minutes, rotating once halfway through.
For extremely tender veggies, cook longer, but don't add steak until the last 10 minutes of cooking.