Beef Fajitas Peppers Onions (Printable)

Tender beef strips cooked with vibrant bell peppers and onions for a flavorful Tex-Mex main dish.

# Ingredient List:

→ 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:

01 - Combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper in a large bowl. Add sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium-high heat. Add sliced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until vegetables soften and develop slight charring. Remove from pan and set aside.
03 - Increase heat to high. Add marinated beef to the same pan in a single layer, cooking in batches if necessary to avoid overcrowding. Sear for 2–3 minutes per side until well-browned but still tender. Avoid overcooking to maintain texture.
04 - Return cooked peppers and onions to the pan with the beef. Toss everything together and heat through for 1–2 minutes, ensuring all components are hot and well combined.
05 - Transfer to a serving platter and serve immediately with warm tortillas. Accompany with desired toppings: fresh cilantro, sour cream, lime wedges, and salsa.

# Helpful Tips:

01 -
  • The marinade transforms ordinary flank steak into something extraordinary with minimal effort
  • Everything cooks in one pan, making cleanup surprisingly simple
  • You can customize the toppings to please everyone at the table
02 -
  • Always slice your beef against the grain or it will be tough and chewy instead of tender
  • Don't marinate for more than an hour with lime juice or the meat texture changes
  • Crowding the pan while searing the beef will steam it instead of giving you those beautiful browned edges
03 -
  • Pat the beef dry with paper towels before adding it to the hot pan for the best sear
  • Let your cooked beef rest for a couple of minutes before serving so it stays juicy
  • Slice your vegetables the same thickness so they cook evenly

Go Back