Beef Fajita Skillet with Peppers (Printable)

Tender beef with colorful peppers.

# What You'll Need:

→ Beef and Marinade

01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime

→ Vegetables

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 Garnishes

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 bowl, combine sliced beef with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss to coat evenly; let marinate for 10 minutes while preparing vegetables.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add beef strips in a single layer; sear for 2–3 minutes per side until browned but just cooked through. Remove beef from pan and set aside.
03 - In the same skillet, add a little more oil if needed. Add onion and bell peppers; sauté for 5–6 minutes until vegetables are softened and slightly charred.
04 - Return beef and any juices to the skillet. Toss everything together and cook for another 1–2 minutes to heat through.
05 - Serve immediately with warm tortillas and desired toppings.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and the kitchen smells like something much more complicated than it actually is.
  • One skillet means minimal cleanup, which is a gift when you're hungry and tired.
  • The beef gets tender and charred while the peppers turn soft and slightly sweet, creating this perfect balance that everyone at the table gravitates toward.
02 -
  • Don't crowd the pan when searing the beef, or it steams instead of browning, and that's the difference between good and great.
  • The vegetables need a decent amount of heat to develop that charred edge, which adds a depth of flavor that transforms the whole dish.
03 -
  • Partially freezing the beef before slicing makes the knife work so much cleaner and gives you more consistent, evenly cooked pieces.
  • Use a cast iron skillet if you have one, because it holds heat better and gives you that restaurant-quality sear that stainless steel sometimes struggles with.

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