Nothing beats the sizzle and aroma of beef fajitas straight from the skillet. This dish is a weeknight hero and a weekend showstopper, bringing together tender strips of beef, vibrant peppers, and a perfect blend of spices. These beef fajitas will have everyone coming back for seconds.
Classic Skillet Beef Fajitas
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Marinate 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Mexican
For the Beef and Marinade
- 1 ½ lbs beef skirt steak or flank steak, sliced into thin strips
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the Fajitas
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 large yellow onion thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp ground cumin
- Warm flour tortillas for serving
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Fresh cilantro
Marinate the Beef
In a large bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Toss the beef strips in the marinade, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Prepare the Vegetables
While the beef marinates, slice the peppers and onion. Set aside.
Cook the Beef
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated beef strips and cook for 4–5 minutes, turning occasionally, until seared and cooked through. Remove the beef from the skillet and keep warm.
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced peppers and onion. Sprinkle with salt and cumin. Sauté for 5–7 minutes, stirring often, until softened and slightly charred.
Combine and Serve
Return the beef to the skillet with the vegetables, toss to combine, and heat through for another 1–2 minutes. Serve immediately with warm tortillas and your choice of toppings.
Pairings
Beef fajitas pair wonderfully with Mexican rice, refried beans, or a zesty side salad. For beverages, consider a refreshing margarita, a crisp Mexican lager, or a sparkling lime agua fresca.
FAQs
1. What cut of beef is best for fajitas?
Skirt steak is the classic choice, thanks to its rich flavor and tenderness when sliced thinly against the grain. Flank steak works well as an alternative.
2. Can I use chicken or another protein instead?
Absolutely! Chicken thighs, shrimp, or even portobello mushrooms can substitute for beef while using the same marinade and method.
3. Do I have to marinate the beef?
Marinating enhances the flavor and tenderness, but if you’re short on time, even a quick 15-minute soak will make a difference.
4. Can I make these ahead of time?
Yes! Prep the marinade, beef, and vegetables up to a day in advance. Cook just before serving for the freshest flavor and texture.
Pro Tip
For an extra charred and smoky flavor, grill the beef and vegetables instead of using a skillet. Perfect for summer gatherings!
