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Sizzling beef fajitas with colorful bell peppers and onions.

Beef Fajitas

These flavorful Beef Fajitas are easy to make and perfect for a weeknight meal or entertaining. Marinated flank steak is cooked with bell peppers and onions, then served in warm tortillas with your favorite toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 2 lbs flank steak, thinly sliced against the grain
For the Fajitas
  • 2 tablespoons olive oil
  • 2 large bell peppers (any color), thinly sliced
  • 1 large onion, thinly sliced
  • 12 small flour tortillas
  • Optional toppings: salsa, guacamole, sour cream, shredded cheese, fresh cilantro, lime wedges optional

Equipment

  • Large bowl
  • Large skillet or cast-iron pan

Method
 

Instructions
  1. In a large bowl, combine all marinade spices, then whisk in olive oil, lime juice, and apple cider vinegar.
  2. Add the sliced flank steak to the marinade, ensuring it's well coated, then cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Heat olive oil in a large skillet over medium-high heat, then sauté sliced bell peppers and onion for 5-7 minutes until tender-crisp; remove and set aside.
  4. Cook the marinated steak in the same skillet for 3-5 minutes per side until desired doneness, in batches if necessary.
  5. Return the cooked vegetables to the skillet with the steak, toss to combine, and warm tortillas according to package directions.
  6. Serve the beef and vegetable mixture in warm tortillas, adding your preferred optional toppings.

Notes

For a spicier kick, add more cayenne pepper to the marinade. You can prepare the marinade and slice the vegetables ahead of time to save on prep time. Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days and reheated.