Classic Skillet Beef Fajitas
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Large skillet (cast iron preferred for best sear)
- Tongs
- Serving platter
Ingredients
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
Instructions
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.