Beef Fajitas Peppers Onions (Print)
Tender marinated beef strips with sautéed bell peppers and onions, bursting with classic Tex-Mex flavors.
# What You Need:
→ Beef and Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1½ tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 large onion, thinly sliced
15 - 1 tbsp olive oil
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Fresh cilantro, chopped (optional)
18 - Sour cream (optional)
19 - Lime wedges (optional)
20 - Salsa or pico de gallo (optional)
# How To Make It:
01 - In a large bowl, combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the sliced beef and toss to coat. Cover and marinate in the refrigerator for at least 15 minutes (up to 1 hour for more flavor).
02 - Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until vegetables are softened and slightly charred. Remove vegetables from the pan and set aside.
03 - Increase heat to high. Add the marinated beef to the same pan in a single layer (cook in batches if needed). Sear for 2–3 minutes per side until browned but still tender. Do not overcook.
04 - Return the cooked peppers and onions to the pan with the beef. Stir to combine and heat through for 1–2 minutes.
05 - Serve immediately with warm tortillas and desired toppings such as cilantro, sour cream, lime wedges, and salsa.
# Expert Advice:
01 -
- The marinade transforms even budget friendly cuts into impossibly tender beef in just 15 minutes flat
- Everything cooks in one pan and the combination of peppers and onions creates this incredible sweetness that balances the smoky spices perfectly
02 -
- Slicing the beef against the grain is absolutely crucial or you will end up with tough chewy meat instead of tender strips
- Do not overcrowd the pan when searing the beef or it will steam instead of getting that beautiful caramelized crust
03 -
- Pat the beef dry before searing if it seems too wet from the marinade, this helps with browning
- Let your meat rest for 5 minutes before cooking if it has been in the fridge for more than an hour