Beef Fajita Skillet (Printable Version)
Tender beef seared with colorful peppers and onions for a quick, bold Tex-Mex skillet meal.
# What You Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 large onion, thinly sliced
06 - 2 cloves garlic, minced
→ Marinade & Seasoning
07 - 2 tbsp olive oil, divided
08 - 1 tbsp lime juice (about half a lime)
09 - 1 tsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes (optional)
→ To Serve (optional)
16 - Warm corn or flour tortillas
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream, guacamole, or salsa
# How-To:
01 - Combine 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes in a bowl. Add sliced beef and toss to coat. Marinate for 10-15 minutes.
02 - Preheat a large skillet or cast-iron pan over medium-high heat. Add remaining 1 tablespoon olive oil.
03 - Add marinated beef in a single layer to the skillet. Sear for 2-3 minutes until browned yet tender. Remove beef and set aside.
04 - Add sliced onions and bell peppers to the skillet. Cook for 5-6 minutes until softened and slightly charred. Stir in garlic and cook for 1 minute.
05 - Return beef and any juices to the skillet. Toss everything together and cook for 1-2 minutes until heated through.
06 - Serve immediately with warm tortillas and preferred toppings.
# Expert Tips:
01 -
- Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
- The beef stays tender because you sear it quickly and let the vegetables do their thing without overcrowding.
- It tastes restaurant-quality but comes together faster than ordering delivery.
02 -
- Slice your beef against the grain before cooking, not after, or you'll lose that tenderness and chew through long fibers instead.
- Don't overcrowd the pan when searing the beef; if the pieces overlap too much, they steam instead of brown, and you lose that crucial crust.
- The vegetables finish faster than you'd expect, so don't wander away once they hit the pan.
03 -
- Let your skillet get properly hot before adding oil; cold pan plus cold oil equals sticking and uneven cooking.
- Keep your lime juice separate until you're ready to make the marinade; once it mixes with the spices, it starts to activate them, and you want that to happen right before the beef hits the heat.