One-Skillet Beef Fajitas with Peppers and Onions
Equipment
- Large Skillet
- Tongs
- Cutting Board
Ingredients
- 1 pound beef sirloin, sliced into thin strips
- 2 bell peppers, sliced into strips
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- Juice of 1 lime
- 8 small flour tortillas, for serving
- Fresh cilantro, for garnish
Instructions
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and sprinkle them with chili powder, cumin, paprika, salt, and black pepper. Cook for four to five minutes until the beef is browned on the outside but still tender inside. Remove the beef to a plate and set it aside.
- Add the remaining tablespoon of olive oil to the same skillet. Place the sliced peppers and onion in the pan. Cook for five to six minutes, stirring now and then, until the vegetables soften and start to brown at the edges.
- Stir the minced garlic into the vegetables and cook for one minute until it smells fragrant. Return the beef to the skillet along with any juices from the plate.
- Pour the lime juice over the mixture and stir everything together. Cook for one more minute so the flavors blend. Turn off the heat.
- Warm the tortillas separately in a dry pan or microwave. Serve the beef and vegetable mixture in the tortillas and sprinkle with fresh cilantro.
Notes
Slice the beef against the grain before cooking so it stays tender. If the skillet starts to look dry while the vegetables cook, add a small splash of water instead of more oil. Leftovers reheat well in the same skillet over low heat with a lid to keep the beef from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Tongs, Cutting Board
Cuisine: Mexican
Equipment: Large Skillet, Tongs, Cutting Board