Beef Fajitas Peppers Onions (Printable)

Tender marinated beef cooked with colorful bell peppers and onions for a sizzling Tex-Mex delight.

# What You'll Need:

→ Beef Marinade

01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp olive oil
03 - 2 tbsp 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 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)

# Directions:

01 - In a large bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add sliced beef and toss to coat. Cover and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced bell peppers and onion. Cook for 5 to 7 minutes until tender and slightly charred. Remove from pan and set aside.
03 - Add remaining 1 tbsp olive oil to pan and increase heat to high. Place marinated beef slices in a single layer (work in batches if needed). Sear 2 to 3 minutes per side until browned and cooked through.
04 - Return cooked vegetables to pan with beef. Toss together and cook for an additional 1 to 2 minutes to heat through evenly.
05 - Heat tortillas according to package instructions until warm and pliable.
06 - Present beef and vegetables hot with warmed tortillas and toppings such as cilantro, lime wedges, sour cream, salsa, and avocado as desired.

# Cooking Tips:

01 -
  • The marinade does all the heavy lifting, so dinner comes together in under 40 minutes even on your busiest nights.
  • Those charred peppers and onions bring a sweetness that balances the smoky, tangy beef perfectly.
  • Everyone gets to build their own fajita, which means less complaining and more excitement at the table.
  • Leftovers reheat beautifully and taste even better the next day tucked into a wrap or over rice.
02 -
  • Slice the beef against the grain or you will end up chewing forever, I learned this the hard way on my first attempt.
  • Do not skip the high heat when searing the beef, that is what gives you the caramelized edges and keeps the inside tender.
  • If your pan is not big enough, cook the beef in two batches so each piece gets direct contact with the heat.
03 -
  • Let the beef sit at room temperature for 10 minutes before cooking so it sears instead of steaming.
  • Use a cast-iron skillet if you have one, it holds heat better and gives you those beautiful char marks.
  • Taste a piece of beef before serving and adjust with a squeeze of lime or a pinch of salt if needed.

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