Sizzling Steak Fajitas Strips (Printable)

Tender marinated beef and sautéed bell peppers served with warm tortillas and vibrant toppings.

# What You Need:

→ Marinade

01 - 1 lb flank steak or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (approximately 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper

→ Fajitas

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ For Serving

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)

# Directions:

01 - Whisk olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a bowl. Add steak strips, toss to coat, and 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 in a single layer and sear for 2 to 3 minutes per side until browned and cooked through. Remove steak and keep covered to retain warmth.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté sliced bell peppers and onion for 5 to 7 minutes until softened and slightly charred.
04 - Return steak to the skillet; toss with vegetables and heat for 1 to 2 minutes until sizzling.
05 - Serve immediately with warm tortillas and desired toppings.

# Expert Suggestions:

01 -
  • That unmistakable sizzle and aroma will make your kitchen smell like a proper Mexican restaurant in under 20 minutes.
  • You get to customize every bite with toppings, so everyone at the table builds exactly what they want.
  • The whole thing comes together faster than takeout, and tastes so much better when you make it yourself.
02 -
  • Don't overcrowd the pan when you sear the steak—if pieces are touching, they'll steam instead of brown, and you lose all that beautiful crust.
  • The magic happens in those last 2 minutes when everything comes together; the steak and vegetables need to be hot enough to sizzle when they're tossed together.
03 -
  • Slice your steak against the grain after cooking for maximum tenderness, and if your butcher will do it for you before you even start, that's a gift you should accept.
  • If you don't have smoked paprika, regular paprika works, but you'll lose some of that depth—it's worth a trip to find the smoked version.
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