Skillet Beef Fajitas with Bell Peppers and Onions

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Sizzling beef strips seared with colorful bell peppers and onions, seasoned with classic Tex-Mex spices for a vibrant and quick meal. This Mexican-inspired beef recipe, ready in about 30 minutes, pairs flank steak, red bell pepper, green bell pepper 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, thinly sliced against the grain flank steak
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced green bell pepper
• 1 large, thinly sliced yellow onion
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 8 small (6-inch), warmed flour tortillas

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Instructions

1. Step 1: In a large bowl, combine 1 pound thinly sliced flank steak with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Toss well to coat all the meat.
2. Step 2: Heat a large cast-iron or heavy skillet over medium-high heat and add 2 tablespoons olive oil. When hot, add the seasoned steak strips in a single layer and sear for 2-3 minutes per side until browned but still juicy. Remove steak and set aside.
3. Step 3: In the same skillet, add 1 large thinly sliced red bell pepper, 1 large thinly sliced green bell pepper, and 1 large thinly sliced yellow onion. Sauté for 5-6 minutes until vegetables are tender and slightly charred.
4. Step 4: Return the cooked beef to the skillet with the vegetables, add 2 tablespoons fresh lime juice, and toss everything together. Cook for another 2 minutes to warm through and blend flavors.
5. Step 5: Sprinkle 1/4 cup chopped fresh cilantro over the mixture and serve immediately with 8 warmed small flour tortillas for assembling fajitas.