Beef Fajitas with Peppers

The first time I made fajitas, I crowded everything into a tiny pan and ended up with steamed beef and sad vegetables. Now I know better, and the sizzle sound when hot meat hits a properly heated skillet is basically dinner music.

My college roommate used to make these for our apartment dinner parties, always insisting that flank steak was worth the extra money. She was right, and I still think about those Tuesday nights gathered around our chipped serving platter.

Ingredients

• Flank steak (1 lb): Thinly slicing against the grain is the secret to tender beef, and this cut takes on marinade beautifully
• Lime juice: The acidity breaks down fibers and adds brightness that cuts through rich spices
• Smoked paprika: This subtle smokiness mimics grill flavor even when cooking indoors
• Tri-color bell peppers: The mix looks gorgeous and each variety brings slightly different sweetness
• Yellow onion: Red onion works too but yellow mellows nicely when sautéd
• Flour tortillas: Small ones wrap easier and let you build perfect two bite tacos

Instructions

Mix the marinade:

Whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper until combined

Coat the beef:

Add sliced steak to the bowl and toss thoroughly, letting it sit at least 15 minutes while you prep vegetables

Sear the meat:

Heat a large skillet over medium high heat until it shimmers, then cook beef in batches for 2 to 3 minutes per side until browned

Cook the vegetables:

In the same hot pan, sauté peppers and onions for 5 to 7 minutes until softened and slightly charred at edges

Combine and serve:

Return beef to the skillet, toss everything together, and serve immediately with warm tortillas and toppings

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Last summer I made these for a crowd and set up a toppings bar with guacamole, pico de gallo, and pickled jalapeños. Everyone built their own perfect fajitas, and the table went quiet fast.

Getting That Restaurant Sizzle

Cast iron retains heat best and creates those gorgeous char marks. If you do not have one, any heavy bottomed skillet works as long as you let it get properly hot before adding ingredients.

Make Ahead Magic

The beef can marinate overnight for deeper flavor, and all the vegetables can be sliced hours in advance. Just keep everything refrigerated until you are ready to cook.

Serving Suggestions

These fajitas pair perfectly with Mexican rice, refried beans, or a simple green salad with cilantro lime dressing. A cold beer or margarita does not hurt either.

• Serve immediately while everything is still hot and sizzling
• Keep tortillas wrapped in a clean kitchen towel to stay warm
• Put out plenty of napkins because fajitas are meant to be messy

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These fajitas have become my go to for easy weeknight dinners that still feel special. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ How should the beef be sliced for best results?

Slice the flank or skirt steak thinly against the grain to ensure tenderness and even cooking.

→ Can I prepare the marinade ahead of time?

Yes, marinate the beef for at least 15 minutes up to 2 hours in the refrigerator for deeper flavor absorption.

→ What cooking method is best for the peppers and onions?

Sauté the sliced peppers and onions over medium heat until softened and lightly charred for enhanced sweetness and texture.

→ Are there suitable alternatives to beef in this preparation?

Chicken or portobello mushrooms can be used as alternatives, offering different textures while complementing the spices and vegetables.

→ What sides pair well with this dish?

Traditional accompaniments include Mexican rice, black beans, or a crisp lager to balance the savory flavors.

→ How can the dish be made gluten-free?

Opt for certified gluten-free corn tortillas instead of flour to avoid gluten while maintaining traditional taste.