Beef Fajitas with Peppers Onions (Printable Version)
Tender marinated beef, vibrant bell peppers, and sweet onions, sautéed and served sizzling in classic Tex-Mex style. Quick and easy.
# What You Need:
→ For the Beef Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - Juice of 1 large lime
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon chili powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
→ For the 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 tablespoon olive oil
→ To Serve (Optional Garnishes)
15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Salsa, guacamole, or sour cream
# How to Make It:
01 - In a medium-sized bowl, combine the thinly sliced beef with 1 tablespoon olive oil, the juice from one lime, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly to ensure all beef strips are evenly coated. Cover the bowl and allow the beef to marinate for a minimum of 15 minutes at room temperature, or for more intense flavor, refrigerate for up to 2 hours.
02 - Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the thinly sliced bell peppers and onion. Season lightly with salt. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are just tender and slightly charred. Transfer the cooked vegetables to a clean plate and set aside to keep warm.
03 - Add the marinated beef to the same skillet, ensuring not to overcrowd the pan. Cook for 3 to 4 minutes, stirring periodically, until the beef is thoroughly browned and cooked through to your desired doneness.
04 - Return the sautéed peppers and onions to the skillet with the cooked beef. Toss together gently for 1 minute to ensure all components are well combined and heated through.
05 - Warm the tortillas using a dry skillet over medium heat for approximately 30 seconds per side, or briefly in a microwave, until they are soft and pliable.
06 - Serve the sizzling beef and vegetable mixture directly from the skillet into the warmed tortillas. Garnish generously with chopped fresh cilantro and a squeeze of fresh lime juice. Offer salsa, guacamole, or sour cream on the side for individual customization.
# Expert Tips:
01 -
- It&s surprisingly quick to get on the table, even with a little marinating time.
- The combination of tender, flavorful beef and sweet, smoky vegetables is simply irresistible.
02 -
- Always slice your beef against the grain; this is the secret to tender fajita meat, no matter the cut.
- Don&t overcrowd the pan when cooking either the beef or the vegetables, or you&ll steam them instead of getting that desired char and sear.
03 -
- To keep your fajita meat and veggies extra hot, serve them on a sizzling cast iron platter straight from the oven (handle with extreme care!).
- Toast your tortillas directly over a gas flame for a few seconds on each side; it adds a wonderful smoky flavor and makes them incredibly pliable.