Beef Fajitas with Peppers (Printable)
Tender marinated beef with sautéed bell peppers and onions served hot and flavorful Tex-Mex style.
# What You'll Need:
→ Beef Marinade
01 - 1.1 lb flank steak or sirloin, 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 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, sliced into strips
11 - 1 yellow bell pepper, sliced into strips
12 - 1 green bell pepper, sliced into strips
13 - 1 large red onion, sliced into strips
14 - 2 tbsp olive oil
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped (optional)
17 - Lime wedges
18 - Sour cream (optional)
19 - Salsa or pico de gallo (optional)
20 - Sliced avocado or guacamole (optional)
# How to Make It:
01 - Combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper in a large bowl. Add sliced beef, toss to coat, cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add bell peppers and onion strips. Sauté for 5 to 7 minutes until tender and lightly charred. Remove from pan and set aside.
03 - Add remaining 1 tablespoon olive oil to pan and increase heat to high. Add marinated beef in a single layer (working in batches if needed). Sear each side for 2 to 3 minutes until browned and cooked through.
04 - Return sautéed vegetables to pan, toss with beef, and cook for an additional 1 to 2 minutes until heated through.
05 - Warm tortillas according to package instructions.
06 - Serve beef and vegetables sizzling hot with warmed tortillas and desired toppings such as cilantro, lime wedges, sour cream, salsa, and avocado.
# Expert Advice:
01 -
- The whole thing comes together in under an hour, and most of that is just sitting around while the beef marinates.
- One pan, high heat, and you get that restaurant-style sizzle that makes people think you've been cooking all day.
- It's the kind of meal where everyone builds their own plate, so nobody's upset about onions or cilantro or whatever.
02 -
- Slicing the beef against the grain is essential; if you slice with the grain, even a short marinade won't make it tender enough.
- Don't skip the high heat on the pan when you sear the beef—medium heat will steam it instead of browning it, and you'll lose that restaurant-quality crust.
- The marinade time can be as short as 15 minutes or as long as 2 hours, but don't go longer than that or the lime juice will start breaking down the meat texture.
03 -
- If you want a spicier version, add a pinch of cayenne pepper to the marinade or a dash of hot sauce to your salsa topping—it won't change the beef's flavor, just adds a kick.
- A cast-iron pan holds heat better than stainless steel, which means your sear is more reliable and your vegetables don't release all their water into the pan.
- Lime wedges squeezed over everything at the end wake up all the flavors—don't skip this step.