Beef Fajitas with Peppers (Printable Version)
Tender marinated beef strips with sautéed bell peppers and onions served sizzling hot in a vibrant Tex-Mex style.
# What You'll Need:
→ Beef 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 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, sliced into strips
11 - 1 yellow bell pepper, sliced into strips
12 - 1 green bell pepper, sliced into strips
13 - 1 large red onion, sliced into strips
14 - 2 tbsp olive oil
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped (optional)
17 - Lime wedges
18 - Sour cream (optional)
19 - Salsa or pico de gallo (optional)
20 - Sliced avocado or guacamole (optional)
# Directions:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Add the sliced beef and toss until fully coated. Cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add red, yellow, and green bell pepper strips along with sliced red onion. Cook for 5 to 7 minutes until vegetables soften and develop slight charring. Remove from pan and set aside.
03 - Add the remaining tablespoon of olive oil to the same pan. Increase heat to high. Place marinated beef in a single layer, working in batches if necessary. Sear each side for 2 to 3 minutes until browned and cooked through.
04 - Return the sautéed vegetables to the pan with the beef. Toss together and cook for an additional 1 to 2 minutes until heated evenly.
05 - Heat tortillas according to package directions until warm and pliable.
06 - Plate the beef and vegetable mixture sizzling hot with warmed tortillas and optional toppings such as chopped cilantro, lime wedges, sour cream, salsa, and sliced avocado or guacamole.
# Expert Tips:
01 -
- The beef becomes impossibly tender in just 15 minutes, and the marinade is so forgiving that even if you're short on time, it still tastes incredible.
- It feels like restaurant-quality food but comes together faster than most weeknight meals.
- Everyone builds their own plate, which means less stress for you and more fun for your guests.
- That sizzling pan moment is guaranteed to make people think you're a better cook than you actually are.
02 -
- Slicing the beef against the grain is genuinely the difference between tender, melting strips and chewy disappointment—take two seconds to look at the meat's muscle fibers and slice perpendicular to them.
- Don't crowd the pan when searing the beef; give it space so it browns instead of steaming, which is what transforms it from raw to restaurant-quality in those few minutes.
- Marinating for just 15 minutes works, but if you forget about it and find it sitting in the fridge, even 2 hours of marinating is still perfect.
03 -
- Pat your beef dry before searing—moisture is the enemy of a good crust, so a quick paper towel wipe makes a world of difference.
- Use a cast-iron skillet if you have one; it retains heat better than regular pans, which means your sear is deeper and your sizzle is more impressive.
- Warm your tortillas directly over a gas flame or in a dry skillet for just a few seconds per side—they'll taste fresher and more tender than steaming them.