Steak Fajitas Beef Peppers (Printable)

Marinated beef strips sautéed with bell peppers and onions served with warm tortillas and fresh sides.

# What You'll Need:

→ Marinade

01 - 1 lb flank steak or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (approx. 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Fajitas

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ For Serving

15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)

# Step-by-Step Guide:

01 - Whisk olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips and toss to coat evenly. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer and sear for 2 to 3 minutes on each side until browned and just cooked through. Remove steak from the pan and cover to keep warm.
03 - Add the remaining 1 tablespoon olive oil to the same skillet. Add sliced bell peppers and onion; sauté for 5 to 7 minutes until softened with slight char.
04 - Return the cooked steak to the skillet, toss with the vegetables, and heat for 1 to 2 minutes until sizzling.
05 - Serve immediately with warmed tortillas and preferred toppings.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can focus on the sizzle.
  • The marinade does most of the work, turning budget-friendly steak into something that tastes like you spent hours on it.
  • You can prep the whole thing in advance and sear it all in under ten minutes when everyone's hungry.
02 -
  • Do not overcrowd the skillet when you sear the steak or it will steam instead of brown.
  • Slice the steak against the grain after it rests, or it will be tough no matter how well you cooked it.
  • Warm your tortillas or they will crack when you fold them, and nobody wants that.
03 -
  • Use a cast iron skillet if you have one. It holds heat better and gives you a better sear.
  • Don't move the steak around too much while it cooks. Let it sit and develop a crust.
  • Taste the marinade before you add the steak. If it tastes good raw, it will taste great cooked.
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