Beef Fajitas with Peppers (Print Version)
Tender marinated beef with sautéed peppers and onions, served sizzling and ready to enjoy.
# What You'll Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - Juice of 1 lime
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp 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
→ To Serve
14 - 8 small flour or corn tortillas, warmed
15 - Fresh cilantro leaves, chopped (optional)
16 - Salsa, sour cream, guacamole, lime wedges (optional)
# How-To Steps:
01 - In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add sliced beef and toss to coat evenly. Let marinate at least 15 minutes or up to 1 hour for deeper flavor.
02 - Heat a large skillet or cast-iron pan over high heat. Add a small amount of oil if needed. Cook the marinated beef strips for 2 to 3 minutes, stirring occasionally, until browned. Remove beef from pan and set aside.
03 - In the same pan, add the sliced bell peppers and onion. Sauté over medium-high heat for 5 to 7 minutes, stirring frequently until vegetables are tender-crisp and lightly charred.
04 - Return the beef to the pan and toss with the vegetables. Cook together for 1 to 2 minutes to warm through.
05 - Serve the beef and vegetable mixture immediately with warm tortillas and preferred toppings such as cilantro, salsa, sour cream, guacamole, or lime wedges.
# Expert Tips:
01 -
- The whole thing comes together in under 35 minutes, which means you can actually make this on a weeknight without stress.
- That charred edge on the peppers and the tender beef create layers of flavor that taste like you've been cooking for hours.
- It's naturally adaptable to whatever's in your fridge and whoever's sitting at your table.
02 -
- Don't skip the marinating step even if you're in a rush; even 15 minutes makes a noticeable difference in how tender and flavorful the beef becomes.
- The vegetables will only develop that beautiful charred edge if your pan is truly hot and you resist the urge to stir constantly—let them sit and caramelize for a minute or two between stirs.
03 -
- Slice your beef against the grain so it breaks apart easily when you bite into it rather than requiring aggressive chewing.
- If your beef seems tough after searing, it probably got overcooked; keeping your batches small and your timing tight makes all the difference between tender and chewy.