Sautéed Beef and Bell Pepper Fajitas
A vibrant dish featuring tender flank steak cooked with colorful bell peppers and onions, served with warm tortillas for a classic Texan twist. This mexican-inspired mexican ready in about 35 minutes pairs pound flank steak, large bell peppers, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pound flank steak
- 2 large bell peppers
- 1 large yellow onion
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Slice flank steak against the grain into 1/4-inch thick strips; toss with 1 tablespoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then add sliced bell peppers and onion; cook for 5 minutes until edges are caramelized.
- Step 3: Add seasoned steak strips to the skillet, increase heat to high, and cook for 3 minutes, stirring constantly, until steak is browned and cooked through.
- Step 4: Remove from heat, squeeze in 2 tablespoons lime juice, and stir to coat; serve immediately with warm tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Beef and Bell Pepper Fajitas take to make?
Total time is about 35 minutes (20 min prep + 15 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 Sautéed Beef and Bell Pepper Fajitas?
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 pound flank steak from drying out.
Can I substitute ingredients in Sautéed Beef and Bell Pepper Fajitas?
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 Sautéed Beef and Bell Pepper Fajitas 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 Sautéed Beef and Bell Pepper Fajitas?
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.
What others are saying
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
