Steak Fajitas With Roquefort

This is from one of my Food and Wine cookbooks. The wine recommendation is to serve this with a merlot. Not your ordinary fajitas! YUM.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 48  inches flour tortillas
• 3  tablespoons  cooking oil
• 2  onions, thinly sliced
• 2  green bell peppers, thinly sliced
• 1  teaspoon salt
• 1 1⁄4 lbs  skirt steaks, cut into 2 pieces
• 1⁄4 teaspoon black pepper
• 1⁄4 lb Roquefort cheese or 1⁄4 lb  other blue cheese, crumbled

Directions

1. Heat the oven to 350. Stack the tortillas and wrap them in foil. Warm them in the oven for about 15 minutes.
2. In a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the onions, peppers and ½ teaspoon of the salt and cook, stirring occasionally, until browned, about 10 minutes. Set aside.
3. Heat the broiler. Coat the steaks with the remaining oil. Sprinkle with the remaining salt and pepper. Broil the steaks for 3 minutes. Turn the meat and cook to your taste, 2-5 minutes longer.
4. Let rest in a warm spot for 5 minutes. Cut the steaks diagonally across the grain into think slices.
5. Roll the steak slices, onions and peppers, and Roquefort in the warm tortillas.