Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 4 large Anaheim peppers, seeded and sliced into strips
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 8 small corn or flour tortillas
  • 1.5 cups shredded Monterey Jack cheese
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat 1 tbsp of olive oil in a cast iron skillet over medium-high heat. Add sliced Anaheim peppers and diced onions, sautéing for 5–7 minutes until softened and edges are charred and blistered. Remove from pan and set aside.
  2. Increase skillet heat to high and add the remaining 1 tbsp of oil. Toss sliced sirloin with cumin, smoked paprika, salt, and pepper in a bowl, then spread in a single layer in the pan. Sear without moving for 2–3 minutes until a mahogany crust forms, then flip and cook for another 2 minutes. Stir in minced garlic during the final 60 seconds.
  3. Lower heat to medium and return charred peppers and onions to the pan with the steak, tossing to combine.
  4. Place a tortilla directly on top of the mixture in the pan and sprinkle a generous handful of Monterey Jack cheese over the filling. Cover with a lid for 30–60 seconds until cheese is molten. Slide onto a plate and repeat for remaining tortillas.
  5. Garnish with chopped cilantro and serve with lime wedges.