1 jalapeño or serrano chili pepper, finely chopped
1/4 tsp. salt
1-1/2 lbs. top sirloin steak, thinly sliced
1-1/2 Tbsp. fajita seasoning
2 Tbsp. vegetable oil, divided
12 (6-inch) flour tortillas, warmed
2 cups (8 oz.) Sargento® Chef Blends® Shredded Taco Cheese
1/2 cup sour cream
Stir together tomatoes, bell pepper, green onions, chili pepper and salt in small bowl. Cover and chill at least 30 minutes.
Toss sliced steak with fajita seasoning in small bowl. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add half of steak slices; cook 3 minutes or until steak is barely pink in center. Transfer to bowl; keep warm. Repeat with remaining 1 tablespoon oil and steak slices.
Divide steak slices among warm tortillas; top with equal amounts cheese, sour cream and fresh salsa. Fold tortillas in half.