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Steak Fajitas with Bell Peppers and Onions

Steak Fajitas with Bell Peppers and Onions

Savor the flavors of Steak Fajitas with Bell Peppers and Onions. Juicy steak, vibrant veggies, and smoky spices make this dish a fiesta in every bite. Perfect for weeknights or gatherings!
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak or skirt steak
  • 2 bell peppers (red, green, or yellow)
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 packet fajita seasoning (or homemade blend)
  • 8 small flour or corn tortillas
  • to taste salt and pepper
  • variable sour cream (optional)
  • variable guacamole (optional)
  • variable salsa (optional)
  • variable shredded cheese (optional)

Equipment

  • Large Skillet
  • Sharp Chef’s Knife
  • Cutting Board
  • Tongs for Flipping the Steak
  • Cast Iron Skillet For better heat retention and char.

Method
 

  1. Slice the steak against the grain into thin strips and sprinkle fajita seasoning over it.
  2. Slice the bell peppers and onion into thin strips.
  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the steak for 3-4 minutes until browned.
  4. Remove the steak from the skillet and set it aside to rest.
  5. Add another tablespoon of oil to the skillet and sauté the peppers and onions for 5-7 minutes until soft and slightly charred.
  6. Return the steak to the skillet, toss with veggies, and heat for another minute.
  7. Warm tortillas in a dry skillet or microwave and serve everything family-style with desired toppings.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 90mgCalcium: 5mgIron: 15mg

Notes

For extra flavor, squeeze fresh lime juice over the finished dish. If using chicken or shrimp, adjust cooking times as needed. Store leftovers in an airtight container in the fridge for up to 3 days, and for longer storage, consider freezing without tortillas. When reheating, opt for a skillet to maintain texture; avoid the microwave if possible.
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