Beef Fajitas with Bell Peppers and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sizzling strips of flank steak with caramelized bell peppers and onions, served with warm flour tortillas for a classic Tex-Mex favorite. This mexican ready in about 27 minutes pairs flank steak, sliced bell peppers, sliced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 1 lb flank steak against the grain into 1/4-inch strips. Season with 1/2 tsp salt, 1 tbsp cumin, and 1 tsp chili powder.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 sliced bell peppers and 1 sliced onion, sauté for 5 minutes until edges are slightly charred and softened.
  3. Step 3: Add seasoned flank steak to skillet, cook for 4-5 minutes until browned and cooked through.
  4. Step 4: Stir in 3 tbsp lime juice and cook for 1 more minute. Warm 8 flour tortillas in a dry skillet for 30 seconds per side.
  5. Step 5: Serve steak and vegetables on warm tortillas.

Frequently asked questions

How long does Beef Fajitas with Bell Peppers and Onions take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Fajitas with Bell Peppers and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Beef Fajitas with Bell Peppers and Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Fajitas with Bell Peppers and Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef Fajitas with Bell Peppers and Onions?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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