El Toro Bar & Grill Style Spicy Beef Fajitas

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Sizzling strips of marinated beef cooked with bell peppers and onions, inspired by the flavors of a popular Pontiac Mexican grill. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs flank steak, thinly sliced, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 lb flank steak, thinly sliced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium yellow onion, sliced
• 8 flour tortillas
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb thinly sliced flank steak and toss to coat. Marinate for 20 minutes.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated steak strips and cook for 4-5 minutes until browned and cooked through, then remove and set aside.
3. Step 3: In the same skillet, add 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion. Sauté for 5-6 minutes until vegetables are tender-crisp and slightly charred.
4. Step 4: Return the steak to the skillet and toss with the vegetables for 1-2 minutes to combine and heat through.
5. Step 5: Warm 8 flour tortillas in a dry pan or microwave. Serve the steak and pepper mixture in the tortillas topped with 1/2 cup sour cream, 1 cup shredded cheddar cheese, and 2 tbsp chopped fresh cilantro.