Vegetable Beef Fajitas
Savor the sizzling flavors of these Vegetable Beef Fajitas—a quick and easy crowd-pleaser perfect for weeknight dinners or casual gatherings. Tender, marinated flank steak is seared to perfection and paired with a colorful medley of bell peppers and onions, delivering a delightful balance of smoky and savory notes. A simple marinade of lime juice, garlic, and spices like chili powder and cumin infuses bold flavor into every bite, while a quick sauté in a hot skillet ensures perfectly caramelized edges. Served on warm flour tortillas with a dollop of sour cream, a sprinkle of fresh cilantro, and optional shredded cheese, these fajitas are as versatile as they are delicious. Ready in just 35 minutes and customizable to suit your toppings of choice, this dish brings restaurant-quality taste to your dining table with ease.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 medium Bell peppers (red, green, yellow)
- 1 large Onion
- 3 tablespoons Olive oil
- 3 minced Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro
- 8 small Flour tortillas
- 0.5 cup Sour cream
- 0.5 cup Shredded cheese (optional)
Instructions
Slice the flank steak thinly against the grain into strips approximately 1/4-inch thick.
Cut the bell peppers and onion into thin strips.
In a large mixing bowl, combine olive oil, garlic, chili powder, cumin, paprika, salt, black pepper, and lime juice to create a marinade.
Add the sliced steak to the marinade and mix well, ensuring all pieces are coated. Let it marinate for 15-20 minutes while you prepare the vegetables.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
Once the pan is hot, add the marinated beef strips. Cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of olive oil, then add the sliced bell peppers and onions. Sauté for 5-7 minutes until the vegetables are tender yet slightly crisp.
Return the cooked steak to the skillet with the vegetables. Stir everything together and cook for another 2 minutes to combine flavors.
Warm the flour tortillas in a dry pan or microwave for about 20 seconds to make them pliable.
Serve the beef and vegetable mixture on the warm tortillas. Top with sour cream, shredded cheese (if using), and freshly chopped cilantro.
Fold the tortillas into fajitas and enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
