Beef Fajita Skillet (Printable)

Tender beef and vibrant peppers come together in a quick, sizzling Tex-Mex skillet meal.

# What You Need:

→ Beef

01 - 1 lb flank steak or sirloin, thinly sliced against the grain

→ 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
06 - 2 cloves garlic, minced

→ Marinade & Seasoning

07 - 2 tbsp olive oil, divided
08 - 1 tbsp lime juice (about half a lime)
09 - 1 tsp chili powder
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes (optional)

→ To Serve (optional)

16 - Warm corn or flour tortillas
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream, guacamole, or salsa

# How to Make It:

01 - In a mixing bowl, stir together 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and crushed red pepper flakes. Add the sliced beef and toss to coat thoroughly. Allow to marinate for 10 to 15 minutes while preparing vegetables.
02 - Warm a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil.
03 - Arrange the marinated beef in a single layer in the hot skillet. Sear for 2 to 3 minutes until browned yet tender. Remove the beef from the pan and set aside.
04 - In the same skillet, add the sliced onions and bell peppers. Sauté for 5 to 6 minutes until vegetables are softened with slight charring. Stir in the minced garlic and cook for an additional 1 minute.
05 - Return the beef with accumulated juices to the skillet. Toss to combine and cook for 1 to 2 minutes until heated through.
06 - Serve immediately with warm tortillas and desired toppings such as cilantro, lime wedges, sour cream, guacamole, or salsa.

# Expert Tips:

01 -
  • It's genuinely faster than takeout, and tastes better because you're in control of the seasoning.
  • One pan means minimal cleanup, which feels like a secret win on busy nights.
  • The beef stays tender when you slice it thin and sear it fast, giving you that perfect textural contrast with charred peppers.
02 -
  • Slicing the beef against the grain is non-negotiable; with the grain and you'll bite down on tough strings, against it and each piece practically melts.
  • Don't overcrowd the pan when searing the beef or it will steam instead of sear—work in batches if you need to, or accept a slightly lower crust; a crowded pan and tender meat beats a perfectly brown and rubbery one.
03 -
  • Cast iron holds heat better than regular stainless steel, so if you have it, use it—the beef sears deeper and the pan stays hot enough to keep the vegetables charred even after you add them.
  • Don't let the beef rest too long after searing or it will be cold when you combine it with the vegetables; the goal is everything warm, everything together, everything served immediately.

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