Beef Fajitas Peppers Onions (Printable version)
Marinated beef strips cooked with bell peppers and onions, served hot with warm tortillas and fresh toppings.
# 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 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ 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)
# How to make it:
01 - Combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper in a bowl. Add the sliced beef and toss to coat evenly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor penetration.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if the pan appears dry.
03 - Arrange the marinated beef in a single layer without overcrowding. Sear for 2–3 minutes per side until browned and cooked through. Transfer beef to a plate and keep warm.
04 - In the same pan, add the sliced bell peppers and onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender and develop light char marks.
05 - Return the beef to the skillet with the vegetables. Toss everything together until evenly combined and heated through.
06 - Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20–30 seconds.
07 - Spoon the beef and vegetable mixture into warm tortillas. Garnish with chopped cilantro, a squeeze of fresh lime, and your choice of toppings.
# Expert tips:
01 -
- The marinade transforms tough cuts into impossibly tender beef that practically melts in your mouth
- Everything cooks in one skillet so cleanup is almost nonexistent
- The vegetables get that perfect char that makes restaurant fajitas taste so distinctive
02 -
- Crowding the pan while searing the beef will cause it to steam instead of develop that caramelized crust
- Letting the meat rest after slicing helps it retain juices during the final toss with vegetables
- Serving the tortillas wrapped in a clean kitchen towel keeps them warm and pliable throughout the meal
03 -
- Partially freezing the beef for 20 minutes makes slicing thin strips remarkably easier
- A cast iron skillet retains heat better than stainless steel and produces superior char