American Kitchen Classic Steak Fajitas

• 1 (14 1/2 ounce) can diced tomatoes, drained (Hunts)
• 1 (4 ounce) can diced green chilies
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 14 teaspoon salt
• 1 lb beef flank steak, cut into thin strips across the grain
• 2 tablespoons vegetable oil, divided
• 1 medium green bell pepper, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 1 medium onion, cut into thin strips
• 12 (6 inch) flour tortillas, warmed
• fresh cilantro, chopped (optional)
• salsa (optional)
• sour cream (optional)

1. Combine drained tomatoes, green chilies, chili powder, cumin and salt in medium bowl.
2. Add steak; toss to coat.
3. Heat 1 tablespoon oil in large skillet over medium-high heat.
4. Add half of the steak mixture; cook 3 minutes or until steak strips are no longer pink in centers, stirring frequently.
5. Remove from skillet; cover to keep warm.
6. Cook remaining steak mixture; add to rest of steak mixture.
7. Add remaining 1 tablespoon oil to skillet; stir in bell peppers and onion.
8. Cook and stir 7 minutes or until crisp-tender.
9. Return steak strips to skillet; cook 1 minute or until hot, stirring occasionally.
10. Spoon 1/2 cup of the steak mixture onto each tortilla.
11. Top with cilantro, salsa and/or sour cream, if desired.
12. Roll up.

tomatoes, green chilies, chili powder, ground cumin, salt, beef flank steak, vegetable oil, green bell pepper, red bell pepper, onion, flour tortillas, fresh cilantro, salsa, sour cream

Taken from www.food.com/recipe/american-kitchen-classic-steak-fajitas-466077 (may not work)