Beef Fajita Skillet with Peppers (Printable)
Tender beef, bell peppers, and onions seared together with fajita spices in one sizzling skillet. Serves 4 in just 30 minutes.
# Ingredient List:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 large onion, thinly sliced
→ Marinade & Seasoning
06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Juice of 1 lime
→ Optional Toppings
15 - Warm corn or flour tortillas
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - In a mixing bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, black pepper, and lime juice. Add sliced beef and toss to coat thoroughly. Let marinate for 10 minutes while preparing vegetables.
02 - Heat a large skillet over medium-high heat. Add marinated beef in a single layer and cook for 2 to 3 minutes per side until browned. Transfer beef to a plate and set aside.
03 - In the same skillet, add a splash of olive oil if needed. Add sliced onions and bell peppers. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp with light charring.
04 - Return cooked beef to the skillet and toss with vegetables. Cook for 1 to 2 minutes until everything is heated through and well combined.
05 - Transfer to serving plates and serve hot with warm tortillas and desired toppings including sour cream, cilantro, and lime wedges.
# Expert Tips:
01 -
- The marinade infuses the beef with incredible flavor in just 10 minutes, perfect for those nights when you forgot to prep ahead but still want something spectacular.
- Everything cooks in one skillet, meaning you get maximum flavor from the beef drippings coating those colorful peppers and minimal dishes to clean afterward.
02 -
- Slicing the beef while its partially frozen makes getting those thin, even strips infinitely easier - I learned this after struggling with a room-temperature steak that nearly ruined dinner once.
- Letting the skillet get ripping hot before adding the beef ensures youll get that coveted restaurant-style sear rather than gray, steamed meat.
03 -
- Cut your peppers and onions the same size as your beef strips for perfectly balanced bites and even cooking across all ingredients.
- Keep a spray bottle of water nearby when cooking fajitas - a quick spritz helps control any flare-ups without cooling down your pan too much.