Beef Fajitas with Peppers (Printable Version)
Tender marinated beef strips sautéed with colorful bell peppers and onions, served hot and packed with flavor.
# What You'll Need:
→ Beef & Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain
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 chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Vegetables
11 - 2 tbsp olive oil
12 - 1 large red bell pepper, thinly sliced
13 - 1 large yellow bell pepper, thinly sliced
14 - 1 large green bell pepper, thinly sliced
15 - 1 large onion, thinly sliced
→ For Serving
16 - 8 small flour or corn tortillas, warmed
17 - Fresh cilantro, chopped (optional)
18 - Lime wedges
19 - Sour cream, salsa, or guacamole (optional)
# Step-by-Step:
01 - In a medium bowl, whisk olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add sliced beef, toss to coat evenly, cover, and marinate at least 15 minutes or refrigerate up to 2 hours.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated beef and sauté for 2 to 3 minutes until browned yet tender. Remove beef from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Add bell peppers and onion, cooking for 5 to 7 minutes until softened and slightly charred.
04 - Return the cooked beef to the skillet, toss with vegetables, and cook another 1 to 2 minutes until heated through.
05 - Serve immediately with warmed tortillas, garnished with cilantro and lime wedges. Offer sour cream, salsa, or guacamole as desired.
# Expert Advice:
01 -
- This recipe turns simple ingredients into a vibrant, show-stopping dish that feels like a secret party in every bite
- The easy marinade and quick cooking make it perfect for busy weeknights yet special enough for guests
02 -
- Always slice the beef against the grain to avoid chewiness—it makes all the difference
- Letting the beef marinate even briefly yields flavor that tastes like it’s been slow-cooked for hours
03 -
- Use a cast-iron skillet for the best sear and those irresistible charred edges
- The key to tender beef is quick, high-heat cooking and resting it just a few minutes after