Beef Fajita Skillet with Peppers (Printable Version)
Tender beef with colorful peppers and classic fajita spices in one pan
# What You Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
→ 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
→ Marinade & Seasoning
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
14 - Juice of 1 lime
→ To Serve
15 - Warm corn or flour tortillas
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# How-To:
01 - Combine olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, black pepper, and lime juice in a bowl. Add sliced beef and toss to coat thoroughly. Let marinate for 10 minutes while preparing vegetables.
02 - Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and cook for 2–3 minutes per side until just browned. Remove beef from skillet and set aside.
03 - In the same skillet, add a splash of olive oil if needed. Add sliced onions and bell peppers. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred.
04 - Return the cooked beef to the skillet and toss with the vegetables. Cook for 1–2 more minutes until everything is heated through and well combined.
05 - Serve hot with warm tortillas and your choice of toppings such as sour cream, cilantro, and lime wedges.
# Expert Hints:
01 -
- The marinade comes together in seconds but makes the beef taste like it's been soaking all day
- Everything happens in one pan, meaning less cleanup and more time eating
02 -
- Crowding the pan steaks the meat instead of searing it—work in batches if your skillet is small
- The beef keeps cooking after you remove it from the pan, so pull it slightly before you think it's done
03 -
- Slice your beef when it's slightly frozen—it cuts cleaner and more evenly
- Let the skillet get back to temperature between batches for the best sear