Steak fajitas beef peppers (Printable)

Marinated beef and sautéed colorful peppers combined with warm tortillas and fresh vibrant toppings.

# What You'll Need:

→ Marinade

01 - 1 lb flank or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (approx. 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Fajitas

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ For Serving (optional)

15 - 8 small flour or corn tortillas, warmed
16 - Sour cream
17 - Salsa
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Sliced avocado or guacamole
21 - Shredded cheese

# Steps:

01 - In a medium bowl, whisk olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add steak strips, toss to coat evenly, and refrigerate for at least 15 minutes or up to 2 hours.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak in a single layer and sear 2–3 minutes per side until browned and just cooked through. Remove from skillet and cover to retain warmth.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté bell peppers and onion for 5–7 minutes until softened with slight charring.
04 - Return seared steak to the skillet with vegetables. Toss together and heat for 1–2 minutes until sizzling hot.
05 - Serve immediately with warm tortillas and optional toppings of choice.

# Chef’s Tips:

01 -
  • The whole thing comes together in under 40 minutes, which means dinner can actually happen on a weeknight.
  • Watching those peppers sizzle and char is genuinely satisfying, and everyone gets to build their own plate exactly how they want it.
02 -
  • Don't overcrowd the skillet when you sear the steak—if the pieces are touching and steaming instead of sizzling, they'll stay rubbery; give them space and let them actually brown.
  • A hot, preheated skillet is non-negotiable; when the oil is shimmering and almost smoking, you know you're ready to cook.
03 -
  • Don't let the steak cool down—the whole point is serving it hot and sizzling, so have your tortillas warming and toppings ready before you start cooking.
  • If you're feeding a crowd, the beauty is that the steak and peppers taste just as good at room temperature, so you can prep everything and reheat it gently while people are settling in.
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