Beef Fajitas with Peppers and Onions (Printable version)
Tender marinated beef strips sautéed with colorful peppers and onions, served sizzling with warm tortillas and classic fajita fixings.
# Ingredient List:
→ Beef and Marinade
01 - 1.1 lb flank steak or sirloin, cut into thin strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon salt
09 - 0.25 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 onion, thinly sliced
→ Serving
14 - 8 small flour tortillas
15 - Fresh cilantro, chopped
16 - Sour cream
17 - Salsa
18 - Lime wedges
# How to Make It:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Add beef strips and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil if needed.
03 - Arrange marinated beef strips in a single layer on the hot skillet. Sear for 2 to 3 minutes until browned and cooked through. Transfer beef to a plate and keep warm.
04 - In the same skillet, add sliced bell peppers and onion. Sauté for 5 to 6 minutes, stirring frequently, until vegetables are softened and lightly charred at edges.
05 - Return beef to the skillet with vegetables. Toss together and cook for 1 to 2 minutes until mixture is heated through.
06 - Warm tortillas in a dry skillet or microwave until pliable.
07 - Transfer beef and vegetable mixture to a serving platter. Serve sizzling hot with warm tortillas. Offer cilantro, sour cream, salsa, and lime wedges as accompaniments.
# Expert Suggestions:
01 -
- The quick marinade works its magic in just 15 minutes, making this completely doable on busy weeknights when you still want something that feels special.
- That signature sizzle and smell filling your kitchen will transform dinner from ordinary to an event, even when youre just feeding yourself.
02 -
- After ruining a beautiful cut of beef early on, I learned that overcooking is the enemy of fajitas - its better to slightly undercook the meat when searing since it will continue cooking when you add it back to the hot pan with vegetables.
- Letting the pan get properly hot before adding ingredients creates that coveted restaurant-style char that makes fajitas irresistible.
03 -
- Freezing the beef for about 20 minutes before slicing makes it firm enough to cut into those perfect thin strips that cook quickly and evenly.
- Save any leftover fajita filling for breakfast the next day - scramble it with eggs and you have instant breakfast tacos that taste even better than the dinner version.