Beef Fajitas Peppers Onions (Print version)
Tender marinated beef cooked with bell peppers and onions, delivering bold Tex-Mex flavors.
# What you'll 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, garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a bowl. Add beef and toss to coat evenly. Marinate for at least 15 minutes, up to 2 hours refrigerated for best flavor.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add a drizzle of oil if needed.
03 - Add marinated beef in a single layer. Sear for 2–3 minutes per side until browned and just cooked through. Remove beef from pan and set aside, keeping warm.
04 - In the same pan, add sliced peppers and onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened and slightly charred.
05 - Return beef to skillet, tossing with vegetables to combine and heat through.
06 - Warm tortillas in a dry skillet or microwave.
07 - Serve beef and vegetable mixture in tortillas. Top with cilantro, squeeze of lime, and favorite toppings.
# Expert suggestions:
01 -
- The meat stays ridiculously tender because the lime juice works its magic while you prep everything else
- You get that restaurant style sizzle at home without any fancy equipment or techniques
02 -
- Crowding the pan during searing will steam your beef instead of caramelizing itwork in two batches if needed
- Letting the meat rest after marinating but before cooking helps the seasonings penetrate deeper without making the texture weird
03 -
- Slice your meat when its slightly frozen against the grain for ultrathin perfect strips
- Dont skip the smoked paprikait transforms the dish from good to cant stop eating it