Beef Fajitas with Peppers (Printable)
Marinated beef strips sautéed with colorful bell peppers and onions, served hot with warm tortillas.
# What You Need:
→ Beef & Marinade
01 - 1 pound flank steak or skirt steak, thinly sliced against the grain
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ 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 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)
# Directions:
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 to 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 to 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 until pliable.
07 - Serve beef and vegetable mixture in tortillas. Top with cilantro, squeeze of lime, and your favorite toppings.
# Expert Tips:
01 -
- The marinade does double duty, tenderizing tough cuts while building layers of flavor
- Everything comes together in under 45 minutes but tastes like a restaurant meal
- Leftovers reheat beautifully for next day lunch
02 -
- Do not skip slicing against the grain or your beef will be tough no matter how long it marinates
- Crowding the pan cools everything down and creates steam instead of sear
- Letting the beef rest for a few minutes after cooking keeps it juicy
03 -
- Freeze the beef for 20 minutes before slicing to get thin, even strips
- Add a splash of soy sauce to the marinade for extra umami depth