Beef Fajitas with Peppers (Printable version)
Tender marinated beef cooked with colorful peppers and onions, served hot with warm tortillas and fresh toppings.
# Ingredient List:
→ Beef and 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 - 1½ tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 large onion, thinly sliced
15 - 1 tbsp olive oil
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Fresh cilantro, chopped (optional)
18 - Sour cream (optional)
19 - Lime wedges (optional)
20 - Salsa or pico de gallo (optional)
# How to Make It:
01 - Whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper in a large bowl. Add the sliced beef and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes, up to 1 hour for enhanced flavor.
02 - Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium-high heat. Add sliced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until vegetables soften and develop slight charring. Remove from pan and set aside.
03 - Increase heat to high. Add marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2–3 minutes per side until browned but still tender. Avoid overcooking to maintain texture.
04 - Return cooked peppers and onions to the pan with the beef. Toss together and heat through for 1–2 minutes. Serve immediately.
05 - Accompany with warm tortillas and optional toppings including fresh cilantro, sour cream, lime wedges, and salsa.
# Expert Suggestions:
01 -
- The marinade transforms ordinary beef into something that tastes like it came from a restaurant
- Everything cooks in under 30 minutes but tastes like you spent all day on it
02 -
- Crowding the pan with beef will steam it instead of searing it, so cook in batches
- Letting the meat rest after cooking keeps it juicy and tender
03 -
- Partially freeze the beef for 30 minutes before slicing for perfectly thin strips
- Serve the fajitas still sizzling in the pan for that restaurant presentation