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Steak Fajitas with Queso Cheese Sauce
Steak Fajitas with Queso Cheese Sauce

Before you jump to Steak Fajitas with Queso Cheese Sauce recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us think that comfort foods are bad for us and that we must stay away from them. At times, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods can be really nourishing and good for you. Several foods actually do elevate your mood when you eat them. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Put together some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for elevating your mood. This is possible since these foods have a bunch of magnesium which increases serotonin production. Serotonin is called the “feel good” chemical and it tells your brain how you should be feeling all the time. The higher your serotonin levels, the happier you will feel. Nuts, in addition to bettering your mood, can be a superb protein source.

So you see, you don’t need to stuff your face with junk food when you wish to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to steak fajitas with queso cheese sauce recipe. To make steak fajitas with queso cheese sauce you need 10 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Steak Fajitas with Queso Cheese Sauce:
  1. Use 2 pounds steak of your choice cut into thin strips
  2. Get 1 large onion sliced into half moon shapes
  3. Take 1 bell pepper cut into strips. Can use red and yellow peppers
  4. Prepare 2 tablespoons butter or vegetable oil
  5. Provide Fajita Seasoning (Recipe on next page)
  6. Take 2 tablespoons oil for fajita marinade
  7. Use 1/2 cup water for marinade
  8. Take 1 package flour tortillas
  9. Prepare Queso cheese to taste. Can use shredded cheese also
  10. Get to taste Salt and pepper
Instructions to make Steak Fajitas with Queso Cheese Sauce:
  1. In large zip lock bag or deep dish, mix fajita mix with 2 tbsp. oil, 1/2 cup water until well combined. Add steak strips and mix around until all meat is covered well. I like using zip lock bags so it lays flat and marinade spreads easily over all the strips. Marinate for 30 minutes.
  2. In skillet, melt butter or oil over medium heat. Add strips of peppers and onions. I add a sprinkle of fajita seasoning to this just for taste. Cook until slightly tender. I like mine with a little firmness. Remove from skillet to bowl or plate.
  3. Cook the strips of steaks in butter or oil on medium high heat until cooked to your liking. These are medium. I like to crank the up at first to get a nice sear on the strips.
  4. When steak is cooked to your liking, add the onion and pepper mixture to steak and season with more fajita seasoning or salt and pepper. Really any seasoning you like. Turn off heat.
  5. Wrap your tortilla shells in aluminum foil and warm in oven for a few minutes to soften up. Can wrap in paper towel and microwave just for a few seconds to soften.
  6. Take warm tortilla and spread with cheese sauce. Add rice and steak/onion pepper mixture. Eat like a taco or roll like a burrito. Can also serve rice on the side.

I love the moment when the hot, sizzling skillet arrives at the table, the wafts of steam twisting up towards queso fresco, Cheddar, or Monterey Jack cheese, crumbled or shredded. Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank Salsa fresca, for serving (see recipe). Weeknight Steak Fajitas. with seared bell pepper and tomato. and no yuck: steak seasoned with taco seasoning, mixed with peppers, tomatoes, and onion and topped with cheese and sour cream. Plate dish as pictured on front of card, placing filling in tortillas and topping with queso fresco, sour. Roasted peppers and onions, steak-like portobello mushrooms, some So About Sheet Pan Fajitas.

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