Tender Beef Fajitas Sautéed Peppers (Print Version)

Tender strips of marinated beef cooked with peppers and onions, served hot with warm tortillas and fresh toppings.

# What You'll Need:

→ Beef Marinade

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 1 green bell pepper, sliced
14 - 1 large onion, sliced

→ For Serving

15 - 8 small flour or corn tortillas, warmed
16 - 1 cup shredded cheddar cheese (optional)
17 - ½ cup sour cream (optional)
18 - 1 avocado, sliced (optional)
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges for garnish

# How-To Steps:

01 - In a mixing bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Add the sliced beef and toss to coat evenly. Allow to marinate for at least 15 minutes, or refrigerate up to 4 hours for enhanced flavor.
02 - Heat a large skillet or grill pan over high heat. Add a small amount of oil if necessary. Place the marinated beef strips in a single layer and sear for 2 to 3 minutes until just cooked through. Remove from the pan and set aside.
03 - Using the same pan, add the sliced bell peppers and onion. Sauté over medium-high heat for 4 to 5 minutes until vegetables are slightly tender with charred edges.
04 - Return the cooked beef to the pan with vegetables. Toss together and cook for an additional 1 to 2 minutes to blend flavors and heat thoroughly.
05 - Serve the sizzling beef and vegetable mixture in warmed tortillas. Finish with optional toppings such as shredded cheese, sour cream, avocado slices, fresh cilantro, and a squeeze of lime.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting while you chop a few peppers
  • Everything cooks in one pan and comes together in under 20 minutes
  • That restaurant sizzle happens right in your own kitchen
  • Everyone gets to build their plate exactly how they want it
02 -
  • Don't crowd the pan when you sear the beef or it will steam instead of browning
  • Slice the steak against the grain or it will be chewy no matter how good your marinade is
  • Let the vegetables char a little, that's where the flavor lives
03 -
  • Freeze the steak for 20 minutes before slicing and it will cut like butter
  • Use a cast iron skillet if you have one, it holds heat better and gives you that restaurant char
  • Double the marinade and save half for drizzling over the assembled fajitas at the table

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