South meets North with this pairing of two regional favorites. Swanson® Beef Broth bumps up the flavor of both the fajitas and the gravy, making this a fun meal the entire family is sure to enjoy.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beef pieces in a large resealable bag. Whisk 1/2 cup Swanson® Beef Broth, 2 tablespoons vegetable oil and fajita seasoning mix together in small bowl until mix dissolves; pour over beef. Seal bag and refrigerate 8 hours or overnight.

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  • Preheat oven to 425 degrees F (220 degrees C).

  • Arrange French fries in a single layer on a baking sheet; bake in preheated oven until golden brown, about 20 minutes (or according to package directions).

  • While fries are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and stir until smooth, about 2 minutes. Whisk in remaining 2 cups Swanson® Beef Broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes, stirring occasionally.

  • Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion and saute 2 minutes or until soft. Add bell pepper and saute an additional 3 minutes.

  • Drain marinade from beef and discard. Add beef to skillet with vegetables. Saute to desired doneness, about 5 minutes.

  • Place fries on a serving platter. Cover fries with beef mixture and cheese curds. Top with gravy and garnish with cilantro and chopped jalapenos.

Cook's Note:

Cojita or any cheese you prefer can be used in place of the curds if you are unable to find them in your area.

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Nutrition Facts

1092 calories; protein 48.7g 98% DV; carbohydrates 74.5g 24% DV; fat 67.5g 104% DV; cholesterol 161.5mg 54% DV; sodium 2500.7mg 100% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/07/2017
The skirt steak turned out so tender and flavorful it really made the dish. I used castiron and sauted my onions and peppers and then removed. Browned my skirt steak to medium and removed. Then made the gravy in the cast iron pan. Made for less washing and likely improved the flavor of the gravy. I only wish My fries had turned out crispier but flavor wise this is pretty high up there with poutine I had around Niagara Falls. Will definitely make this again and it may even be my new skirt marinade! Read More