Beef Fajitas Peppers Onions

I was standing in my kitchen on a Tuesday night, tired from work, when I realized I had bell peppers that needed using and a craving for something bold. I grabbed some steak from the freezer, squeezed a lime over it with some spices, and within minutes the house smelled like a bustling taqueria. That spontaneous dinner turned into one of my most-requested weeknight meals.

The first time I made these for friends, I served them straight from the cast-iron skillet, still sizzling. The sound alone got everyone to the table before I even called them. We piled tortillas high, laughed over who could fit the most toppings, and scraped the pan clean before anyone thought about dessert.

Ingredients

• Flank steak or sirloin (500 g): Slice it thin against the grain or it will be chewy, a mistake I made exactly once and never forgot.
• Olive oil (2 tbsp for marinade, 2 tbsp for cooking): This helps the spices cling to the beef and keeps everything from sticking to the pan.
• Lime juice (2 tbsp): Fresh lime is non-negotiable here, it brightens the whole dish and tenderizes the meat just enough.
• Garlic (2 cloves, minced): I use a microplane to get it really fine so it distributes evenly and does not burn in the pan.
• Ground cumin (1 tsp): This is the warm, earthy backbone of the marinade.
• Chili powder (1 tsp): Adds a gentle heat without overwhelming the other flavors.
• Smoked paprika (1 tsp): This is my secret for that campfire, slightly smoky depth.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season confidently, the beef needs it.
• Red, yellow, and green bell peppers (1 of each): The mix of colors makes the plate look alive, and each one has a slightly different sweetness.
• Red onion (1 large): It caramelizes beautifully and adds a hint of sharpness that cuts through the richness.
• Tortillas (8 small): Flour or corn, your choice, but warm them or they will crack when you fold them.
• Fresh cilantro, lime wedges, sour cream, salsa, avocado (optional): These toppings turn a simple dinner into something you actually look forward to.

Instructions

Marinate the Beef:

Whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper in a large bowl. Toss in the sliced beef, making sure every piece is coated, then cover and refrigerate for at least 15 minutes or up to 2 hours if you have the time.

Cook the Vegetables:

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced peppers and onion, letting them sit undisturbed for a minute before stirring so they get some char. Saute for 5 to 7 minutes until tender and slightly blackened, then remove and set aside.

Sear the Beef:

Add the remaining tablespoon of oil to the same pan and crank the heat to high. Lay the marinated beef in a single layer, working in batches if needed, and sear for 2 to 3 minutes per side until browned and just cooked through. Do not overcrowd the pan or it will steam instead of sear.

Combine and Heat:

Return the cooked vegetables to the pan with the beef, toss everything together, and cook for another 1 to 2 minutes until heated through and sizzling.

Warm the Tortillas:

Heat tortillas in a dry skillet, wrapped in foil in the oven, or directly over a gas flame for a few seconds on each side.

Serve:

Pile the beef and vegetables onto a platter, bring the warm tortillas to the table, and set out cilantro, lime wedges, sour cream, salsa, and avocado. Let everyone build their own.

Save

One summer evening, I made a double batch for a backyard gathering and set up a little fajita bar with all the toppings. My neighbor, who claimed he did not cook, went back for thirds and asked for the recipe. Watching him scribble it down on a napkin reminded me that the best recipes are the ones you actually want to share.

Make It Your Own

If you want more heat, add a pinch of cayenne to the marinade or throw in some sliced jalapenos with the peppers. I have also swapped the beef for chicken thighs or even portobello mushrooms when I am cooking for vegetarians, and the marinade works just as well. On nights when I want something lighter, I skip the tortillas entirely and serve everything over shredded lettuce with a squeeze of lime.

Storage and Leftovers

Leftovers keep in an airtight container in the fridge for up to three days. I reheat them in a hot skillet to bring back that sear, though they are also great cold in a salad or wrap. The flavors deepen overnight, so day-two fajitas often taste even better than the original batch.

Serving Suggestions

These fajitas are satisfying on their own, but I love pairing them with a side of cilantro lime rice or black beans. A cold Mexican lager or a classic margarita on the rocks makes it feel like a celebration, even on a weeknight.

• Serve with a simple cabbage slaw dressed in lime and a pinch of salt for crunch.
• Add a dollop of guacamole or a few slices of fresh avocado for creaminess.
• Finish with a sprinkle of crumbled queso fresco if you have it on hand.

Save

This recipe has become my go-to when I want something that feels special without the fuss. I hope it brings as much joy to your table as it has to mine.

Recipe FAQ

→ How do I achieve tender beef strips?

Thinly slice the beef against the grain and marinate it with lime juice, olive oil, and spices for at least 15 minutes to enhance tenderness and flavor.

→ What peppers are best to use?

Using red, yellow, and green bell peppers adds vibrant color and a balance of sweet and slightly bitter notes to the dish.

→ Can I substitute the vegetables?

Yes, you can swap bell peppers or onions with other crunchy vegetables like zucchini or mushrooms for variety.

→ How to get a nice sear on the beef?

Heat a tablespoon of oil over high heat and cook the beef in a single layer without overcrowding the pan for quick caramelization.

→ What sides complement this dish?

Warm tortillas, fresh cilantro, lime wedges, and toppings like sour cream, salsa, or avocado pair well for added freshness and creaminess.

→ Is this dish suitable for gluten-free diets?

Use corn tortillas and check all condiments are gluten-free to make the meal safe for gluten-sensitive individuals.