Cilantro Cream Sauce
Place sirloin strips into a zip top bag with lemon pepper marinade. Marinate for at least 30 minutes in the refrigerator. Remove the meat and place it on a plate. Discard the marinade.
In the meantime, make the cilantro cream sauce. Add all sauce ingredients to a food processor and blend until smooth. Pour sauce into a bowl and refrigerate until ready to use.
Preheat oven to 350℉.
In a skillet, cook steak strips on MEDIUM-HIGH heat for 4-5 minutes. Set aside. Reduce heat to MEDIUM and add olive oil to the skillet. Add the peppers, onions, and fajita seasoning to skillet and cook for 8-10 minutes or until tender.
In a small bowl combine the two cheeses. Place a tortilla at the bottom of a springform pan or baking sheet. Layer ¼ cup of the cheese mixture, ¼ of the steak and veggie mixture, and another ¼ cup of cheese. Top with another tortilla and repeat cheese and steak layers. Finish with a third tortilla and add a sprinkle of cheese to the top.
Bake in the oven for 10 minutes. Slice each stack into quarters, top with cilantro cream sauce and serve.
Nutrition information per serving: 370 Calories; 145.4 Calories from fat; 16.2 g Total Fat (8.5 g Saturated Fat; 2.6 g Monounsaturated Fat); 84.2 mg Cholesterol; 730.4 mg Sodium; 22.7 g Total Carbohydrate; 0.7 g Dietary Fiber; 31.3 g Protein; 1.7 mg Iron; 327.4 mg Potassium; 0.1 mg Riboflavin; 8.9 mg Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.1 mg Zinc; 25.8 mcg Selenium; 85.7 mg Choline.
This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Selenium, Zinc. It is a good source of Phosphorus.