Craving sizzling, restaurant-quality beef fajitas at home? Get ready to ditch the takeout menus because this recipe delivers a flavor explosion that will have everyone reaching for seconds (and thirds!).
Prepare for perfectly seasoned beef, vibrant veggies, and all the fixings to create an unforgettable fajita fiesta!
Ingredients
To get started, here's what you'll need to whip up these yummy beef pies. First, grab 1 sheet of ready-rolled puff pastry – about 10×10 inches should do! Make sure it's thawed; otherwise, you'll have a tough time rolling it out.
Next, you'll want 2 cups of shredded beef cheeks. If you've got leftover sauce from slow-cooked beef cheeks, grab 1 1/2 cups. Now, onto the veggies: Dice 1 onion (any kind works—brown, white, or yellow). To truly capture the flavor of the dish, you must also consider the importance of bold flavors.
Garlic lovers, rejoice! You need 2 minced cloves. Got it? Good!
Now–add 2 tbsp of olive oil; it's like the VIP pass for flavor town! Don't forget 2 carrots (diced to pea-size) (about 1 1/2 cups) and 1 cup of frozen green peas.
Preparation
Okay, here we go! I'll start by prepping the veggies because, honestly, that takes the longest. I dice one brown, white, or yellow onion. Then, I mince two cloves of garlic – don't skimp; garlic is life! After that, chop about 1 1/2 cups of carrots roughly to the size of peas and slice 1 1/2 cups of button mushrooms. This is similar to how chicken fajitas utilize easily available ingredients to minimize prep time. Now, let's prep the leftover beef cheeks. Shred two cups of beef cheeks – it's okay if it's not perfect. We do not want to food waste. Once you have the beef shredded, set it aside with 1 1/2 cups of leftover sauce. I like to get everything measured and ready before I start cooking!
* Dice the onion and mince the garlic.
** Roughly chop the carrots.
* Get the leftover beef cheeks shredded.
Cooking
Time to get cooking; it's where the magic happens! We're gonna need a large, heavy-based pan—get it nice and hot over medium-high heat.
First, I sauté diced onions and minced garlic for about 2 minutes. I love that sizzle! Then, I toss in diced carrots and cook for another minute. Mushrooms join the party next—sauté them for a minute, too, until they're softened.
Now, pour in everything else: 1 cup of frozen peas,1 cup of canned crushed tomatoes, and 1 1/2 cups sliced button mushrooms. Add our 3 tbsp of tomato paste, plus 1 cup of water, 1 tsp of thyme, 1 tsp of oregano, and 1 tsp of salt. Stir well, then let it simmer for 3 minutes – gotta mix the flavors together!
Finally, simmer for 3 minutes to bring the flavours together.
Serving Suggestions
Serving them is part of the fun! Warm tortillas are a MUST—nobody likes a cold tortilla. I usually wrap mine in foil and stick them in the oven for a few minutes. Think of it as a little "tortilla spa"!
How else can we jazz things up?!
- The Classics: Grab some sour cream, a heaping scoop of guacamole, and some shredded cheese. You can't go wrong with these!
- Spice It Up: Consider adding a dash of hot sauce or pickled jalapeños if you're feeling adventurous.
- Fresh Factor: Dice up some fresh cilantro and onions for that extra zing!
I hope you enjoy these tasty tips! Now dig in!
Short Recipe Version
Beef Fajitas
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 1.5 lbs beef sirloin, sliced
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 bell pepper (any color), sliced
- 1 packet fajita seasoning
- 12 flour tortillas
- 1 cup sour cream
- 1 avocado, mashed (for guacamole)
- 1/2 cup shredded cheddar cheese
- Hot sauce to taste
- 1/4 cup chopped cilantro
- 1/4 cup chopped onion
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add beef and cook until browned, about 5-7 minutes.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in fajita seasoning and cook for 2-3 minutes.
- Warm tortillas.
- Fill tortillas with beef mixture and desired toppings.
Nutrition Information (Per Serving – Estimated):
- Calories: 550
- Protein: 40g
- Fat: 30g
- Carbohydrates: 35g