Beef Fajitas Peppers Onions (Printable View)
Tender marinated beef paired with colorful bell peppers and onions for a vibrant Tex-Mex style dish.
# Ingredient List:
→ Beef Marinade
01 - 1.1 lb 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 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp ground 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)
# How to Make It:
01 - In a large bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Add the sliced beef and toss thoroughly to coat. Cover and refrigerate for at least 15 minutes, up to 2 hours for intensified flavor.
02 - Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced bell peppers and red onion. Cook, stirring occasionally, for 5 to 7 minutes until vegetables are tender and slightly charred. Remove from pan and set aside.
03 - Add remaining tablespoon of olive oil to the same pan and increase heat to high. Arrange marinated beef in a single layer without overcrowding; sear for 2 to 3 minutes on each side until browned and just cooked through. Work in batches if needed.
04 - Return sautéed vegetables to the pan with the cooked beef. Toss together and cook for an additional 1 to 2 minutes until heated through.
05 - Heat tortillas according to package instructions until soft and pliable.
06 - Serve beef and vegetables hot, accompanied by warmed tortillas and optional toppings such as cilantro, lime wedges, sour cream, salsa, and avocado.
# Expert Suggestions:
01 -
- The marinade does the heavy lifting—twenty minutes and your beef is already tender and deeply flavored.
- Everything happens in one pan, so cleanup doesn't steal the joy from the meal.
- Those charred peppers and onions taste nothing like raw vegetables, and that transformation never gets old.
02 -
- Slicing your beef against the grain isn't optional—it's the difference between tender bites and chewy ones, and your guests will feel the difference immediately.
- Don't skip the high heat when searing the beef; that's how you get the golden crust that locks in flavor and looks restaurant-worthy.
03 -
- Cook the beef in batches if your pan is crowded; overcrowding lowers the temperature and steams the meat instead of searing it golden.
- Save the pan drippings—those browned bits clinging to the bottom are liquid gold, and they bring everything together with incredible depth.