Beef Fajitas with Peppers and Onions (Printable)
Tender marinated beef strips sautéed with colorful bell peppers and onions, served sizzling with warm tortillas.
# Ingredient List:
→ Beef and Marinade
01 - 1.1 lb flank steak or sirloin, cut into thin strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon 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 onion, thinly sliced
→ To Serve
14 - 8 small flour tortillas, warmed
15 - Fresh cilantro, chopped (optional)
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Lime wedges (optional)
# Steps:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and black pepper. Add beef strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil if needed to prevent sticking.
03 - Place marinated beef strips in a single layer on the hot skillet. Sear for 2 to 3 minutes until browned but cooked through. Remove beef from skillet and set aside on a warm plate.
04 - In the same skillet, add sliced bell peppers and onion. Sauté for 5 to 6 minutes while stirring frequently, until softened and lightly charred.
05 - Return the cooked beef to the skillet with the vegetables. Toss everything together and cook for 1 to 2 minutes to heat through and meld flavors.
06 - Warm the flour tortillas in a dry skillet or microwave until pliable and heated through.
07 - Transfer the sizzling beef and vegetable mixture to a serving platter. Serve immediately with warm tortillas alongside. Garnish with fresh cilantro and offer sour cream, salsa, and lime wedges as accompaniments.
# Expert Tips:
01 -
- The marinade works its magic in just 15 minutes, making this perfect for those evenings when hunger strikes and patience wears thin.
- You can customize each fajita exactly to your taste, making dinner feel like a build-your-own adventure rather than just another meal.
02 -
- Overcrowding the pan is the enemy of properly browned meat – work in batches if necessary for that perfect caramelization.
- Resting the beef for a few minutes after cooking allows the juices to redistribute, meaning you won't lose all that flavor to your cutting board.
03 -
- Slice the beef against the grain and slightly frozen for the most tender results – this makes a dramatic difference in texture.
- The cast iron skillet is worth dragging out for this recipe – it holds heat beautifully and creates those restaurant-worthy charred edges on both meat and vegetables.