Beef Fajita Skillet with Peppers (Printable)
Tender beef strips and vibrant peppers seared in one skillet with fajita spices. Ready in just 30 minutes.
# What You Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 large onion, thinly sliced
→ Marinade & Seasoning
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 0.5 tsp chili powder
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 tsp freshly ground black pepper
14 - Juice of 1 lime
# Directions:
01 - Combine olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, black pepper, and lime juice in a bowl. Add sliced beef and toss to coat evenly. Allow to marinate for 10 minutes while preparing vegetables.
02 - Heat a large skillet over medium-high heat. Add marinated beef in a single layer and cook for 2–3 minutes per side until browned. Transfer beef to a plate and set aside.
03 - Add a splash of olive oil to the same skillet if needed. Add sliced onions and bell peppers. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp with slight charring.
04 - Return cooked beef to the skillet and toss with vegetables. Cook for 1–2 minutes until everything is heated through and well combined.
# Expert Tips:
01 -
- The marinade works magic in just 10 minutes, perfect for those nights when you forgot to prep ahead but still want big flavor.
- Everything cooks in one pan, which means less cleanup and more time enjoying dinner conversation around the table.
02 -
- Slicing the beef while it's slightly frozen makes getting those thin, even strips infinitely easier - a trick I learned after struggling with room temperature meat that kept sliding under my knife.
- Letting the empty pan get screaming hot before adding each ingredient creates those authentic restaurant-style char marks that boost flavor tremendously.
03 -
- Cast iron maintains heat better than standard pans, creating that coveted restaurant-style sizzle that continues right to the table if you serve in the same skillet.
- Resting the beef for a few minutes after that initial sear makes all the difference in juiciness - a rushed fajita is often a dry fajita.