Lately meal planning and prepping is at the forefront of my kitchen tasks. As a dietitian I am excited about all the hype that meal prepping has been getting because planning ahead is a key to sustainable healthy eating. Everywhere I look on social media and in the grocery store I see meal prep hacks and time-saving ingredients. Don’t even get me started on those adorable 3 section glass containers on Amazon that I’ve put into and out of my cart three times now. Do I really need more glass containers? No. I have an entire cabinet full of them. But those three little sections are incredibly cute and inviting, almost irresistible! I haven’t ruled them out yet…
My typical meal plan scenario goes like this: I plan to make 3 or 4 dinners a week and account for leftovers on the other days, plus one go-to lunch item that I make once and can portion out throughout the week. If I’m really on top of my planning game I may also prep breakfast items such as a frittata with breakfast potatoes, or several jars of overnight oats. Meal planning not only makes mealtimes less stressful, but it helps my husband in the morning when he is packing his lunch for work. We are totally cool with leftovers in our family, which makes meal planning even more convenient for us.
This fajita filling was a suggestion from my husband and couldn’t be easier to prepare. Bell peppers, steak, seasonings. That’s it! We don’t love onions in our house, but they would be a great addition to this filling as well. This fajita filling will keep in the fridge for 3-5 days and will reheat wonderfully. Here are some ideas on how to use steak and pepper fajita filling:
- stuff inside tortillas and top with salsa, shredded cheese, and sliced avocado
- pile on top of mixed greens and top with avocado and herb ranch dressing
- stuff inside butter lettuce for fajita lettuce wraps
- scoop up filling with your favorite tortilla chips
- put on cooked rice to make fajita bowls (don’t forget the toppings!)
If steak isn’t your thing, it can easily be subbed with chicken, pork, or shrimp.
- 2 tbsp. olive oil
- 3 bell peppers; use a mixture of red, orange, yellow, or green
- 1 lb. steak; preferably sirloin or flank steak
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1/4 tsp. ground coriander
- salt and pepper, to taste
Use the biggest skillet available to make the filling; the steak will caramelize and cook evenly if it is in one layer.
Remove the ribs and seeds from the bell peppers and slice thinly. Heat olive oil in large skillet and add bell peppers and season lightly with salt and pepper; saute for 5-8 minutes until they begin to soften. Remove bell peppers from skillet onto large plate and set aside. Slice steak thinly, against the grain, and season with salt and pepper.
Put steak pieces into the skillet in an even layer and sprinkle spices on top. Cook undisturbed for 3-4 minutes then toss to coat with the spices and cook on the other side for an additional 3-4 minutes, until cooked through.
Add bell pepper slices back into skillet and mix with steak; cook an additional 2-3 minutes until everything is coated with seasoning and warmed through.
Place in a storage container, preferably glass. Enjoy the filling throughout the week!