Beef Fajitas with Peppers and Onions (Printable)

Marinated beef strips sautéed with vibrant peppers and onions, served sizzling with warm tortillas and fresh fixings.

# What You'll Need:

→ Beef and Marinade

01 - 1.1 lb flank steak or sirloin, cut into thin strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice, about 1 lime
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

→ To Serve

14 - 8 small flour tortillas, warmed
15 - Fresh cilantro, chopped (optional)
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Lime wedges (optional)

# How to Make It:

01 - In a large bowl, combine olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and black pepper. Add beef strips and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add a drizzle of oil if needed. Place marinated beef strips in a single layer and sear for 2 to 3 minutes until browned but just cooked through. Remove beef from skillet and set aside, keeping warm.
03 - In the same skillet, add sliced bell peppers and onion. Sauté for 5 to 6 minutes, stirring often, until softened and slightly charred.
04 - Return seared beef to the skillet with vegetables. Toss everything together and cook for 1 to 2 minutes to heat through and combine flavors.
05 - Warm tortillas in a dry skillet or microwave until pliable and heated through.
06 - Serve beef and vegetable mixture sizzling hot with warm tortillas. Garnish with cilantro and offer sour cream, salsa, and lime wedges on the side.

# Expert Advice:

01 -
  • The marinade works its magic in just 15 minutes, perfect for those nights when you forgot to plan ahead but still want something impressive.
  • That dramatic sizzle when everything hits the table makes even a regular weeknight dinner feel like youre at your favorite Mexican restaurant.
02 -
  • Slicing the beef while its partially frozen makes getting those thin, even strips infinitely easier, a trick I learned after mangling my first attempt at fajitas.
  • Letting the pan cool slightly before adding the vegetables prevents them from burning while still giving you those perfect char marks.
03 -
  • Marinating the beef at room temperature rather than cold from the refrigerator allows it to cook more evenly and prevents it from seizing up when it hits the hot pan.
  • Adding a tablespoon of brown sugar to the marinade creates a better caramelization on the beef and balances the acidity from the lime juice.

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