Beef Fajita Skillet Delight (Printable)
Tender beef and colorful bell peppers cooked with fragrant Tex-Mex spices in a hearty skillet meal.
# What You Need:
→ Beef
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large green bell pepper, sliced
06 - 1 large red onion, sliced
→ Seasoning
07 - 2 cloves garlic, minced
08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime
→ Optional for Serving
15 - Warm corn or flour tortillas
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
# How to Make It:
01 - Combine sliced beef, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Toss to coat and let marinate for 10 minutes or up to 1 hour for enhanced flavor.
02 - Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes per side until browned and just cooked through. Remove beef from skillet and set aside.
03 - In the same skillet, add a drizzle of olive oil if needed. Add bell peppers and onion, sautéing for 5 to 7 minutes, stirring occasionally, until softened and slightly charred.
04 - Return the beef to the skillet with vegetables. Add lime juice and toss to combine. Cook an additional 1 to 2 minutes to heat through.
05 - Serve immediately with warm tortillas and preferred toppings such as sour cream, cilantro, lime wedges, and avocado slices.
# Expert Suggestions:
01 -
- Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
- The beef gets tender and smoky while the peppers caramelize into something almost sweet, creating this perfect balance you won't expect.
02 -
- Don't crowd the skillet when you sear the beef or it will steam instead of brown, and steamed beef is the opposite of what you want here.
- The lime juice at the end is non-negotiable; it's the difference between good fajitas and ones that taste like they've been sitting under a heat lamp.
03 -
- Slice your beef against the grain for maximum tenderness, and if you buy it pre-sliced at the butcher counter, ask them to cut it thin.
- Toast your spices in a dry skillet for thirty seconds before adding them to the marinade to wake up their flavors and make the whole dish taste more intentional.