Quick Steak Fajita Wraps

Wash 1 medium red bell pepper, remove the seeds and stem, and slice into thin strips. Peel 1/2 of a yellow onion and slice into thin wedges.

On a clean cutting board, slice 12 ounces of raw beef sirloin against the grain into thin 1/4-inch strips.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until the oil is shimmering.

Add the sliced red bell pepper and yellow onion to the skillet and sauté for 6 minutes, stirring occasionally until the vegetables are softened and slightly charred.

Add the 12 ounces of sliced beef to the skillet along with 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and a pinch of salt and pepper.

Sauté the beef and vegetables together for 4 minutes until the beef is browned and cooked to your desired level of doneness.

In a separate small dry pan over medium heat, warm 4 flour tortillas for 30 seconds per side until soft and pliable.

Distribute the steak and pepper mixture evenly among the 4 warm tortillas and top each wrap with 2 tablespoons of jarred salsa before rolling them up.