Beef Fajita Skillet (Printable)
Tender beef strips with bell peppers and onions sautéed in bold Tex-Mex spices for a quick, flavorful one-pan meal.
# What You Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced
→ Marinade & Seasonings
06 - 2 tbsp olive oil, divided
07 - 2 cloves garlic, minced
08 - 1 1/2 tsp ground cumin
09 - 1 1/2 tsp chili powder
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Juice of 1 lime
→ Optional for Serving
15 - Warm corn or flour tortillas
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Salsa or pico de gallo
19 - Sliced avocado or guacamole
# How To Make It:
01 - In a medium bowl, combine 1 tablespoon olive oil, garlic, cumin, chili powder, paprika, oregano, salt, pepper, and lime juice. Add the beef strips and toss to coat. Marinate for at least 10 minutes (up to 1 hour for best flavor).
02 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated beef in a single layer. Sear for 2-3 minutes per side until browned but just cooked through. Remove beef from the skillet and set aside.
03 - In the same skillet, add all the sliced bell peppers and onion. Sauté for 5-7 minutes until softened and slightly charred, stirring occasionally.
04 - Return the beef to the skillet and toss to combine with the vegetables. Cook for 1-2 more minutes until everything is heated through.
05 - Serve hot with warm tortillas and your favorite toppings.
# Expert Suggestions:
01 -
- The marinade does double duty, flavoring both the meat and creating that restaurant quality sizzle when it hits the pan.
- Everything cooks in one skillet, which means more flavor absorption and fewer dishes to wash at the end of the night.
02 -
- Slicing the beef against the grain is absolutely crucial, otherwise your fajitas will be chewy no matter how perfect your marinade.
- Let your skillet get properly hot before adding ingredients, thats what gives you the restaurant quality char instead of soggy vegetables.
03 -
- If youre cooking for a crowd, keep the skillet going at the table on a trivet, as the sizzle and aroma are half the experience of great fajitas.
- Pat your meat dry before adding to the marinade and again before adding to the pan, this ensures proper searing rather than steaming.