Beef Fajitas Peppers Onions (Printable)
Sautéed beef strips blended with bright bell peppers and onions, served hot with warm tortillas.
# What You Need:
→ Beef & Marinade
01 - 1 lb flank steak or skirt steak, thinly sliced against the grain
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 green bell pepper, thinly sliced
13 - 1 large yellow onion, thinly sliced
→ For Serving
14 - 8 small flour tortillas (or corn tortillas for gluten-free)
15 - Fresh cilantro, chopped (optional)
16 - Lime wedges
17 - Salsa, guacamole, and/or sour cream (optional)
# Steps:
01 - Whisk together olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a bowl. Add the sliced beef and toss thoroughly to coat. Allow to marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a small amount of oil if the pan appears dry.
03 - Arrange the marinated beef strips in a single layer without overcrowding. Sear for 2-3 minutes per side until well-browned and cooked through. Transfer beef to a plate and tent with foil to keep warm.
04 - Add the sliced bell peppers and onion to the same pan. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender and display light charring.
05 - Return the seared beef to the skillet. Toss with the sautéed vegetables until evenly combined and heated through, approximately 1-2 minutes.
06 - Heat tortillas in a dry skillet for 30 seconds per side or microwave in a damp paper towel for 20-30 seconds until pliable.
07 - Spoon the beef and vegetable mixture into warm tortillas. Garnish with chopped cilantro, fresh lime juice, and desired toppings such as salsa, guacamole, or sour cream.
# Expert Advice:
01 -
- The marinade works double duty, tenderizing the beef while building layers of flavor in just 15 minutes
- Everything happens in one pan, meaning maximum flavor and minimum cleanup
02 -
- Dont slice the beef too thin or it will overcook and turn chewy before developing good color
- Letting the pan get properly hot between batches is what creates restaurant-style flavor
03 -
- Freeze the beef for 30 minutes before slicing, it becomes much easier to cut thinly and evenly
- Cast iron retains heat beautifully and gives you those authentic restaurant-style results