Beef Fajitas with Peppers

The first time I made fajitas, I was living in a tiny apartment with a kitchen that barely fit two people. My roommate walked in just as I hit the skillet with those marinated beef strips and the whole place filled with that incredible sizzle. She said "that smells like Friday" and honestly, she was right.

Last summer I made these for a crowd of friends on our back patio. We set up a little toppings bar with all the fixings and everyone built their own perfect fajitas while the sun went down. Watching people customize their plates and reach for seconds was the best kind of dinner party success.

Ingredients

• 500 g flank steak: Slicing against the grain is the secret that makes even budget cuts tender and easy to eat
• 2 tbsp lime juice: Fresh acid does the heavy lifting for tenderizing meat and adding brightness
• 1 tsp smoked paprika: This adds that subtle depth that makes people ask "what did you put in this"
• Three bell peppers: Using different colors creates visual appeal and slight flavor variations
• 1 large onion: Red onion adds a nice color contrast but yellow works perfectly fine too
• 8 tortillas: Warm them right before serving because cold tortillas are a fajita tragedy

Instructions

Marinate the beef:

Combine all the marinade ingredients in a large bowl and add the sliced beef. Let it sit for at least 15 minutes while you prep everything else.

Cook the vegetables:

Heat olive oil in a large skillet over medium-high heat and add the sliced peppers and onions. Cook them until they are just tender with some nice charred spots.

Sear the beef:

Crank the heat to high and cook the marinated beef in batches. You want a good brown color and that signature sizzle sound.

Combine and serve:

Toss the vegetables back in with the beef and heat everything together for just a minute. Serve immediately while it is still sizzling hot.

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My dad swears by putting the cast-iron skillet right on the table when serving fajitas. There is something about that dramatic sizzle continuing as everyone digs in that makes the whole meal feel like an occasion.

Making It Your Own

I have discovered that grilled fajitas have this incredible smoky quality that you just cannot get from a stove. If you have access to a grill, cook the vegetables in a grill basket and the beef directly on the grates. The char flavor works beautifully with the spices.

Perfect Sides

A simple Mexican rice or refried beans turns this into a complete meal without much extra effort. Sometimes I just slice up some extra cucumbers and radishes with a sprinkle of salt for a fresh contrast to the rich, spiced beef.

Make Ahead Magic

You can slice the vegetables and mix the marinade up to a day in advance. The beef actually benefits from a longer marinating time so this is a perfect dinner party prep strategy.

• Keep everything refrigerated in separate containers until cooking time
• Warm your tortillas while the beef cooks for efficient timing
• Set up toppings ahead so guests can customize immediately

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There is something wonderfully communal about fajitas that brings people together in the best way.

Recipe FAQs

→ How long should the beef marinate?

Marinate the beef for at least 15 minutes to enhance flavor, but up to 2 hours allows deeper seasoning penetration.

→ Can I grill the beef and vegetables instead of sautéing?

Yes, grilling adds a smoky depth and caramelized texture, enhancing the dish's character.

→ What cuts of beef work best for this dish?

Flank steak or sirloin thinly sliced against the grain provide tenderness and quick cooking.

→ How do I keep the vegetables crisp yet tender?

Sauté bell peppers and onions on medium-high heat until just tender with slight charring, about 4–5 minutes.

→ What are good serving suggestions?

Serve with warmed tortillas and optional toppings like fresh cilantro, lime wedges, sour cream, or sliced avocado.