Beef Fajita Skillet with Peppers (Printable Version)
Tender beef strips, sweet bell peppers, and onions, perfectly seasoned for a sizzling, one-pan Tex-Mex experience.
# What You'll Need:
→ Protein
01 - 1 pound flank steak or sirloin, thinly sliced
→ Marinade and Seasoning
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lime
→ Produce
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
→ Optional Accompaniments
15 - Warm corn or flour tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Sour cream
19 - Shredded cheese
20 - Salsa
# How To Make It:
01 - In a large mixing bowl, combine the thinly sliced beef with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and fresh lime juice. Toss thoroughly to coat all beef strips evenly. Allow the beef to marinate for 10 minutes while preparing the bell peppers and onion.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated beef strips in a single layer, ensuring not to overcrowd the pan. Sear for 2 to 3 minutes per side until the beef is well-browned but still tender. Remove the seared beef from the pan and set it aside.
03 - If necessary, add a small amount of additional olive oil to the same skillet. Add the thinly sliced onion and bell peppers. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and exhibit a slight char.
04 - Return the seared beef, along with any accumulated juices, to the skillet with the sautéed vegetables. Toss all ingredients together and cook for an additional 1 to 2 minutes to ensure everything is thoroughly heated through.
05 - Serve the sizzling beef fajita skillet immediately. Offer warm tortillas and a selection of desired toppings for a complete meal.
# Expert Advice:
01 -
- It's a complete meal in one pan, which means way less cleanup than you'd expect.
- The way the spices cling to the beef and meld with the sweet, charred peppers? Absolutely addictive.
02 -
- Don't overcrowd the pan when searing the beef; it steams instead of browning, and you lose that crucial caramelized flavor.
- Slicing the beef against the grain is a game changer for tenderness; otherwise, you'll be chewing forever.
03 -
- Let the beef come to room temperature for about 15 to 20 minutes before searing; it helps achieve a more even cook and a better crust.
- A cast iron skillet really shines here, retaining heat perfectly for that incredible sear and char on both the beef and vegetables.