Beef Fajita Skillet Dish (Print View)
Tender beef and bell peppers cooked in a spicy skillet meal, perfect for quick weeknight dinners or gatherings.
# What You'll Need:
→ Beef
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 large green bell pepper, sliced
06 - 1 large red onion, sliced
→ Seasoning
07 - 2 cloves garlic, minced
08 - 1 tsp chili powder
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Juice of 1 lime
→ Optional for Serving
15 - Warm corn or flour tortillas
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
# Method:
01 - Combine sliced beef, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Toss to coat and marinate for 10 minutes or up to 1 hour.
02 - Heat a large skillet over medium-high heat. Add marinated beef in a single layer and sear 2–3 minutes per side until browned and cooked through. Remove and set aside.
03 - In the same skillet, add olive oil if needed. Sauté sliced bell peppers and onion for 5–7 minutes, stirring occasionally, until softened and slightly charred.
04 - Return beef to skillet with vegetables. Add lime juice and toss to combine. Cook for an additional 1–2 minutes to heat through.
05 - Serve immediately with warm tortillas and desired toppings.
# Insider Tips:
01 -
- Everything cooks in one pan, so cleanup is barely an afterthought.
- You get that sizzle and char that makes you feel like you're at a real restaurant, but it takes less than an hour total.
- The flavors are bold enough to feel special but simple enough that you can make it on a busy Tuesday without stress.
02 -
- Don't overcrowd the pan when you sear the beef, or it will steam instead of brown; work in batches if you need to.
- The lime juice at the end is non-negotiable; it transforms the dish from good to bright and memorable.
03 -
- A cast-iron skillet holds heat beautifully for this dish, creating those gorgeous char marks on the vegetables and beef.
- Slice your beef against the grain for maximum tenderness, and don't cook it past medium or it will toughen.