Sizzling Steak Fajitas Strips (Printable Version)

Tender marinated beef strips cooked with bell peppers and onions, served with warm tortillas and fresh toppings.

# What You Need:

→ Marinade

01 - 1 lb flank steak or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (about 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 ground black pepper

→ Vegetables

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

→ To Serve

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

# How To Make:

01 - In a medium bowl, combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add steak strips and toss to coat evenly. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer and cook 2 to 3 minutes per side until browned and just cooked through. Remove from skillet and keep warm.
03 - Add remaining 1 tablespoon olive oil to the skillet. Toss in sliced bell peppers and onion. Sauté for 5 to 7 minutes until softened and lightly charred.
04 - Return cooked steak to the skillet, toss to combine, and cook for an additional 1 to 2 minutes until sizzling hot.
05 - Remove from heat and serve immediately with warmed tortillas and optional garnishes such as sour cream, salsa, cilantro, lime wedges, avocado or guacamole, and shredded cheese.

# Expert Suggestions:

01 -
  • The whole thing comes together faster than you'd think, and the sizzle factor impresses everyone at the table.
  • You can prep the marinade while your skillet heats up, which means you're never standing around waiting.
  • It tastes like restaurant-quality fajitas but costs a fraction of the price.
02 -
  • Don't crowd the pan when searing the steak or the meat will steam instead of brown; work in batches if you need to.
  • If your peppers soften too quickly and the onions lag behind, add the onions first and give them a 2-minute head start before adding the peppers.
03 -
  • Always slice your steak against the grain so each bite is tender and doesn't feel chewy.
  • If you're making this for a crowd, marinate the steak and prep your vegetables ahead of time, then everything cooks in the skillet in about 12 minutes flat.
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