Beef Fajitas with Peppers (Printable)
Tender marinated beef strips with colorful bell peppers and onions, served sizzling hot in classic Tex-Mex style.
# What You’ll Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - Juice of 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 salt
09 - ¼ 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
14 - 1 tbsp olive oil
→ To Serve
15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Lime wedges
18 - Salsa, guacamole, or sour cream (optional)
# Steps:
01 - In a bowl, combine the sliced beef with olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well, cover, and marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
02 - Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Add the peppers and onion, season lightly with salt, and sauté for 5–6 minutes until just tender and slightly charred. Transfer to a plate and keep warm.
03 - Add the marinated beef to the same skillet. Cook for 3–4 minutes, stirring occasionally, until browned and cooked through.
04 - Return the peppers and onions to the skillet with the beef. Toss together for 1 minute to combine and heat through.
05 - Warm the tortillas in a dry skillet or microwave.
06 - Serve the beef, peppers, and onions in the tortillas. Garnish with cilantro and a squeeze of lime. Add salsa, guacamole, or sour cream as desired.
# Expert Advice:
01 -
- The quick marinade infuses the meat with flavor in just 15 minutes, perfect for those evenings when you forgot to plan ahead but still want something extraordinary.
- The colorful trio of bell peppers creates such a vibrant plate that even my vegetable-suspicious nephew asked for seconds.
02 -
- Slicing the beef while its still slightly frozen makes getting those thin, even cuts so much easier, a trick I learned after a frustrating attempt with room-temperature meat.
- Dont salt the peppers until just before cooking or theyll release their water and steam rather than caramelize in the pan.
03 -
- Let the pan get screaming hot before adding anything, then step back when the meat hits the surface to avoid oil splatters, a lesson I painfully learned on my forearm once.
- If your tortillas crack when folding, try the double-wrap method: two tortillas per fajita gives structural support and catches all those delicious juices.