Sizzling Steak Fajitas with Bell Peppers and Onions

by

Ingredients

For the Steak Marinade

  • 800 g beef steak (flank steak, skirt steak, or sirloin)
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried oregano

For the Vegetables

  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For Serving (Optional)

  • Warm flour tortillas
  • Guacamole
  • Sour cream
  • Salsa
  • Fresh cilantro
  • Lime wedges

Choosing the Right Cut of Beef

The success of steak fajitas starts with choosing the right cut. Flank steak and skirt steak are traditional choices because they have a deep beefy flavor and become incredibly tender when sliced correctly. Sirloin is also a great option if you prefer a leaner cut.

Whichever cut you choose, always slice the steak against the grain after cooking. This shortens the muscle fibers and results in tender, easy-to-chew strips.

Preparing the Marinade

In a large bowl, combine olive oil, lime juice, soy sauce, garlic, cumin, smoked paprika, chili powder, black pepper, salt, and oregano. Whisk until well combined.

This marinade does three important things:

  • Adds bold Tex-Mex flavor
  • Tenderizes the meat with acid from lime juice
  • Helps create a beautiful caramelized crust during cooking

Marinating the Steak

Place the steak into the marinade and turn to coat evenly. Cover and refrigerate for at least 30 minutes, but for best flavor, marinate for 2–4 hours. Avoid marinating longer than 8 hours, as the acid can begin to break down the meat too much.

Before cooking, remove the steak from the refrigerator and let it rest at room temperature for about 15 minutes. This ensures even cooking.

Preparing the Vegetables

While the steak marinates, prepare the vegetables. Slice the bell peppers and onion into long, even strips. Keeping the slices uniform ensures they cook evenly and maintain a slight crunch.

Toss the vegetables with olive oil, salt, and black pepper. Set aside until ready to cook.

Cooking the Steak

Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add a small amount of oil if needed.

Remove the steak from the marinade, allowing excess to drip off. Place the steak in the hot pan and sear for 3–4 minutes per side, depending on thickness and desired doneness. You want a deep brown crust on the outside while keeping the inside juicy.

Once cooked, transfer the steak to a cutting board and let it rest for 5–10 minutes. Resting allows the juices to redistribute, keeping the steak moist.

Sautéing the Vegetables

In the same skillet, reduce the heat slightly and add the prepared bell peppers and onions. The leftover steak juices in the pan add incredible flavor to the vegetables.

Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened but still vibrant and slightly crisp. Avoid overcooking; fajita vegetables should retain some bite.

Slicing the Steak

After resting, slice the steak thinly against the grain into long strips. This step is essential for tenderness.

Add the sliced steak back into the skillet with the vegetables. Toss everything together over medium heat for 1–2 minutes to combine flavors.

Achieving the Classic Fajita Sizzle

For that signature sizzling effect, increase the heat briefly and allow the steak and vegetables to heat through quickly. The juices should bubble and slightly caramelize, creating a rich aroma and glossy finish.

If serving directly from a foil tray like in the image, transfer the mixture carefully while hot to maintain heat and presentation.

Serving the Steak Fajitas

Serve the fajitas hot with warm flour tortillas. Let everyone build their own with toppings such as guacamole, sour cream, salsa, fresh cilantro, and a squeeze of lime.

These fajitas are also excellent served:

  • Over rice
  • With roasted potatoes
  • In wraps or bowls
  • As a low-carb option without tortillas

Flavor Variations

You can easily customize this recipe:

  • Spicy fajitas: Add sliced jalapeños or extra chili powder
  • Smoky fajitas: Add a pinch of chipotle powder
  • Garlic lovers: Add extra garlic to the marinade
  • Sweet balance: Add sliced sweet onions or a touch of honey

Tips for Perfect Steak Fajitas

  • Always cook steak over high heat for best sear
  • Do not overcrowd the pan; cook in batches if needed
  • Rest the steak before slicing
  • Slice against the grain for tenderness
  • Use fresh lime juice for brighter flavor

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Avoid microwaving for too long, as it can dry out the steak.

Final Thoughts

These Sizzling Steak Fajitas with Bell Peppers and Onions are bold, colorful, and full of flavor. Juicy steak, tender vegetables, and smoky seasoning come together in a dish that feels festive and satisfying every time. Whether served for a casual dinner or a crowd-pleasing meal, this recipe delivers classic fajita flavor with irresistible appeal.

Leave a Comment