Beef Fajita Skillet Meal (Printable)
Tender beef strips cooked with vibrant bell peppers and onions in a flavorful Tex-Mex skillet dish.
# What You'll Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tbsp 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 tsp chili powder
09 - 1 tsp ground cumin
10 - ½ tsp smoked paprika
11 - ½ tsp dried oregano
12 - ½ tsp salt
13 - ¼ tsp 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
# Directions:
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. Place marinated beef in a single layer and sear for 2 to 3 minutes per side until browned and just cooked through. Remove from skillet and set aside.
03 - Add a drizzle of olive oil to the same skillet if necessary. Add sliced bell peppers and onion. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender and slightly charred.
04 - Return the seared 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 - Transfer to serving dishes and accompany with warm tortillas and desired toppings such as sour cream, cilantro, lime wedges, and avocado slices.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means less cleanup and more time to actually enjoy your meal.
- The beef stays tender because you sear it fast and the lime juice adds brightness that makes people ask for seconds.
- You can have dinner on the table in under 40 minutes without feeling rushed.
02 -
- Slice your beef thinly and against the grain, or it will be tough no matter how perfect everything else is.
- Don't skip the high heat when searing the beef; a lukewarm pan will steam it instead of browning it, and that changes everything about the final dish.
03 -
- A cast-iron skillet holds heat better than regular nonstick, which means better browning and a prettier sizzle when you bring it to the table.
- Slice your beef while it's still partially frozen; it's easier to get thin, even slices that way, and they cook more evenly.