Beef Fajita Skillet (Printable)

Tender beef and bell peppers cooked with bold Tex-Mex spices in a quick, flavorful skillet meal.

# What you'll need:

→ Beef

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tbsp 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 tsp chili powder
09 - 1 tsp ground cumin
10 - 0.5 tsp smoked paprika
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 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 - Lime wedges
19 - Sliced avocado

# Directions:

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 set aside to 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 from skillet and set aside.
03 - In the same skillet, add a drizzle of olive oil if necessary. Sauté sliced bell peppers and red onion for 5 to 7 minutes, stirring occasionally, until softened and slightly charred.
04 - Return the beef to the skillet with the vegetables. Pour in the lime juice and toss to combine. Cook for 1 to 2 minutes to warm everything evenly.
05 - Serve immediately with warm corn or flour tortillas and desired toppings such as sour cream, chopped cilantro, lime wedges, and sliced avocado.

# Expert Suggestions:

01 -
  • One pan means one dish to wash, which is honestly the real victory after a long day.
  • The beef gets impossibly tender when you slice it thin, and it cooks faster than you'd think.
  • Those charred pepper edges add a sweetness that keeps you coming back for another bite.
02 -
  • Don't overcrowd the skillet when you sear the beef or it will steam instead of brown, and that one lesson changed my entire approach to cooking meat.
  • The lime juice isn't optional, it's the thing that transforms this from good to craveable, so squeeze it fresh right before you serve.
03 -
  • Slice your beef as thin as you can manage, thinner beef means faster cooking and better texture in every single bite.
  • Don't let those pepper and onion edges get dark without a little char, that color is where the flavor lives.

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