Beef Fajitas Peppers Onions (Print Page)

Sizzling strips of marinated beef with bell peppers and onions, perfect for a quick Tex-Mex dinner.

# What You Need:

→ Beef

01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - Juice of 1 lime
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Vegetables

10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 green bell pepper, thinly sliced
13 - 1 large onion, thinly sliced

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - Fresh cilantro leaves, chopped (optional)
16 - Salsa, sour cream, guacamole, lime wedges (optional)

# Directions:

01 - In a large bowl, combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add sliced beef and toss to coat. Marinate for at least 15 minutes.
02 - Heat a large skillet or cast-iron pan over high heat. Add a drizzle of oil if needed. Sear beef strips for 2–3 minutes, stirring occasionally, until browned. Remove from pan and set aside.
03 - In the same pan, add sliced bell peppers and onion. Cook over medium-high heat for 5–7 minutes, stirring often, until vegetables are tender-crisp and lightly charred.
04 - Return beef to the pan, toss with vegetables, and cook for 1–2 minutes until heated through.
05 - Serve immediately with warm tortillas and your choice of toppings.

# Expert Tips:

01 -
  • That dramatic sizzle when beef hits hot oil is pure kitchen theater—it looks harder than it actually is.
  • Everything cooks in one pan and under 20 minutes, so weeknight dinners suddenly feel restaurant-quality without the stress.
  • Tender, caramelized peppers and charred onions taste nothing like raw vegetables—this dish actually converts skeptics.
02 -
  • Don't overcrowd the pan when searing beef—work in batches if you need to, so the meat browns instead of steams and releases all that flavor.
  • The vegetables should be tender but still slightly firm with charred edges; mushy peppers make the whole dish forgettable, so keep the heat high and the cooking time short.
03 -
  • Slice your beef thin—even thickness means even cooking, so take an extra minute with the knife instead of rushing.
  • Warm your tortillas directly over a gas flame or in a dry pan just before serving so they stay soft and pliable instead of cracking when you fold them.

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