Beef Fajita Skillet (Printable Version)
Savor tender beef and sautéed bell peppers in a quick, flavorful skillet dish with classic spices.
# What You 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 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 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
# 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 rest for 10 minutes or up to 1 hour for enhanced flavor.
02 - Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes per side until browned and cooked through. Remove the beef and set aside.
03 - Add a drizzle of olive oil to the same skillet if needed. Sauté the sliced bell peppers and red 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 the lime juice and toss everything together. Cook for 1 to 2 minutes to heat through.
05 - Serve immediately with warm tortillas and desired toppings such as sour cream, cilantro, lime wedges, and avocado.
# Expert Advice:
01 -
- One pan means one cleanup, which somehow makes everything taste better when you're hungry and tired.
- Those charred bits of pepper and the way the beef gets a crispy edge transforms ordinary ingredients into something restaurant-quality.
- It's flexible enough to build your own plate exactly how you want it, which never gets old.
02 -
- Don't overcrowd the skillet when searing the beef; it steams instead of browning, and you lose that essential crust.
- The lime juice isn't just flavor, it's the final ingredient that wakes up everything and keeps it from tasting flat.
03 -
- Slice your beef against the grain so each bite is tender even with the quick cooking time.
- A screaming hot skillet is non-negotiable; cold pan equals sad beef that steams instead of sears.