Beef Fajita Skillet Classic (Printable Version)
Tender beef and bell peppers cooked together with Tex-Mex spices for a flavorful one-pan meal.
# What You Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tablespoon 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 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon 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
# How to Make It:
01 - Combine sliced beef, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Toss to coat evenly and let marinate for 10 minutes or up to 1 hour for enhanced flavor.
02 - Heat a large skillet over medium-high heat. Arrange the marinated beef in a single layer and cook for 2 to 3 minutes per side until browned and just cooked through. Remove beef from skillet and set aside.
03 - Add a small amount of olive oil to the same skillet if necessary. Sauté the sliced bell peppers and 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 lime juice and toss everything together. Cook for an additional 1 to 2 minutes to heat through.
05 - Serve immediately with warm tortillas and your preferred toppings such as sour cream, cilantro, avocado, and lime wedges.
# Expert Tips:
01 -
- One skillet means one dish to wash—a game-changer on nights when you're exhausted.
- The beef gets tender and caramelized while the peppers char just right, creating layers of flavor without fussing.
- Ready in under 40 minutes, but tastes like you've been cooking all afternoon.
02 -
- Don't overcrowd the skillet when searing the beef—it needs space to brown, not steam, so work in batches if necessary.
- The lime juice at the end is non-negotiable; it transforms the whole dish from good to crave-worthy in seconds.
03 -
- Slice the beef while it's partially frozen—it's much easier to get thin, even slices that cook quickly and stay tender.
- Don't wander off while the peppers cook; the moment they go from firm to blistered is when they're perfect, and another minute makes them mushy.