Authentic and Flavorful Beef Fajitas

Ingredients

1.5 pounds of sirloin steak or flank steak
1 large red bell pepper
1 large green bell pepper
1 large yellow onion
2 cloves of garlic
1/4 cup of fresh lime juice
1/2 cup of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
8 flour tortillas
Optional toppings: sour cream, guacamole, cheese, salsa, and cilantro

Steps and instructions

Slice the steak into thin strips, cutting against the grain.
Chop the bell peppers and onion into thin slices.
Mince the garlic.
In a bowl, combine the lime juice, olive oil, salt, black pepper, cumin, chili powder, paprika, and minced garlic. Stir well to create the marinade.
Add the sliced steak to the marinade, ensuring all pieces are well-coated. Cover the bowl and allow to marinate in the fridge for at least 2 hours, or overnight for best results.
Heat a large skillet over medium-high heat. Add a splash of olive oil to the pan.
Add the marinated steak to the skillet, cooking in batches if necessary. Cook for about 2-3 minutes on each side, until well browned. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Cook for about 5 minutes, until they are softened and slightly caramelized.
Add the cooked steak back into the skillet with the vegetables, stirring well to combine.
Heat the flour tortillas in a dry skillet over medium heat, about 30 seconds on each side.
Serve the steak and vegetable mixture on the warm tortillas, adding any desired toppings.

Tools for making

Cutting board - Used for slicing the steak and chopping the vegetables.
Chef's knife - Essential for cutting the steak and vegetables into thin strips.
Garlic press - Helps to mince the garlic quickly and efficiently.
Mixing bowl - Used for combining the marinade ingredients.
Whisk - Used to thoroughly mix the marinade ingredients together.
Skillet - A large skillet is needed for cooking the steak, vegetables, and warming the tortillas.
Spatula - Used for flipping and stirring the steak and vegetables while cooking.
Tongs - Useful for turning and removing the steak from the skillet.
Plate - Used for setting aside the cooked steak and vegetables.
Skillet or griddle - Needed for heating the flour tortillas.
Optional toppings - Various bowls or containers for serving the optional toppings like sour cream, guacamole, cheese, salsa, and cilantro.

Recipe variations

Chicken Fajitas: Substitute the beef with boneless, skinless chicken breasts or thighs.
Vegetarian Fajitas: Skip the meat and use a variety of colorful vegetables like mushrooms, zucchini, squash, and corn.
Shrimp Fajitas: Replace the beef with peeled and deveined shrimp.
Spicy Fajitas: Add a diced jalapeno or a pinch of cayenne pepper to the marinade for an extra kick.
Steak Fajita Salad: Serve the marinated and grilled steak strips on a bed of lettuce with your favorite salad toppings.
Whole Wheat Tortillas: Use whole wheat flour tortillas instead of regular flour tortillas for a healthier option.
Guacamole Fajitas: Spread a layer of homemade guacamole on the tortillas before adding the steak and vegetables.
Cheese Steak Fajitas: Sprinkle shredded cheese over the warm tortillas and melt it slightly before adding the steak and vegetables.
Salsa Ranch Fajitas: Drizzle a combination of salsa and ranch dressing over the filling for added flavor.
Low-Carb Fajitas: Serve the steak and vegetables on a bed of cauliflower rice or in lettuce wraps instead of tortillas.

Recipe overview

Get ready to bring the sizzle to your dinner table with these delicious Beef Fajitas! This recipe features juicy, marinated steak, sautéed with colorful bell peppers and onions, all wrapped up in a warm tortilla. It's a simple, yet flavorful dish that's perfect for a weeknight meal or for entertaining guests. The marinade, with its vibrant mix of lime juice and spices, tenderizes the beef and gives it an excellent flavor. You'll cook everything in one pan, making cleanup a breeze. Top it all off with your favorite garnishes like sour cream, guacamole, cheese, salsa, and cilantro to customize each fajita to your liking. Enjoy the process and most importantly, enjoy your meal!

Common questions

Can I use a different cut of beef for the fajitas? Yes, you can use sirloin steak or flank steak for this recipe. These cuts are commonly used for fajitas because they are tender and flavorful. However, you can also use other cuts like skirt steak or ribeye if you prefer.
Can I use different colored bell peppers? Absolutely! While the recipe suggests using red, green, and yellow bell peppers for a vibrant mix of colors, you can use any combination of bell peppers that you prefer or have on hand.
Can I make the marinade in advance? Yes, you can prepare the marinade in advance. You can even marinate the steak overnight for more intense flavor. Just make sure to store the marinade in an airtight container in the refrigerator until you're ready to use it.
Can I grill the steak instead of using a skillet? Absolutely! Fajitas are traditionally cooked on a grill, so if you prefer that smoky flavor, feel free to grill the steak instead of using a skillet. Just make sure to adjust cooking times accordingly.
Can I use corn tortillas instead of flour tortillas? Yes, you can use corn tortillas if you prefer. Corn tortillas are a great gluten-free option and can add a different flavor and texture to the fajitas.

Serving dishes and utensils

Cutting board - Use a cutting board to safely slice the steak, bell peppers, and onions.
Chef's knife - A sharp chef's knife is essential for cutting the ingredients into thin slices.
Mixing bowl - Use a mixing bowl to prepare the marinade for the steak.
Whisk - A whisk is helpful for thoroughly combining the marinade ingredients.
Skillet - A large skillet is used to cook the marinated steak, bell peppers, and onions.
Tongs - Tongs are useful for flipping and removing the steak from the skillet.
Spatula - A spatula is handy for stirring the steak and vegetable mixture in the skillet.
Skillet or griddle - Use a skillet or griddle to warm up the flour tortillas before serving.
Serving platter - Transfer the cooked steak and vegetables to a serving platter for presentation.
Optional toppings bowls - Use separate bowls for sour cream, guacamole, cheese, salsa, and cilantro to allow guests to customize their fajitas.

Origin stories

Fajitas, a beloved dish now known worldwide, has its roots deep in the heartland of Texas, in the ranch lands of the Rio Grande Valley, to be specific. The dish was born out of sheer necessity and resourcefulness when cattle ranchers received less desirable parts of the cow, such as the skirt steak, as part of their pay. The ranch hands, largely of Mexican descent, would tenderize this tough piece of meat, cook it over an open fire or grill, and serve it up in tortillas. This humble dish was typically enjoyed among the ranchers themselves until the 1960s, when the grilled meat started appearing on menus in the Lone Star State. The term 'Fajita' itself comes from the Spanish word 'Faja' meaning 'belt' or 'girdle' in English, which is a nod to the cut of beef originally used in the dish. Today, Fajitas have adapted to include a variety of grilled meats and vegetables, still sizzling, still served with tortillas, and still a testament to the ingenuity and resilience of those hard-working ranch hands of yesteryears.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.