Skillet Beef Fajitas are a quick and easy weeknight dinner idea! Tender and juicy marinated steak is cooked with peppers and onions and served in a warm flour tortilla or steamed rice. The meat is flavorful and slightly tangy and the peppers and onions are perfectly cooked. You’ll love it served with this 4-ingredient Guacamole for lunch or dinner!
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I love the flavorful marinated beef that has wonderful citrus tanginess from the lime. The freshness of the pepper is cooked but still has a bit of crunch to them. All wrapped in a warm Homemade Tortilla! The Beef Fajitas can be served with fresh avocado, cilantro, and more lime juice for an amazing dinner.
How to Make Cast Iron Skillet Beef Fajitas
- Thinly slice the round top or flank steak against the grain. The grain is the natural direction of the meat and you want to cut against it so that the meat is not chewy or tough.
- Add the sliced beef to a large mixing bowl with all the seasonings. Juice of half a lime or lemon, salt and pepper, chili powder, ground cumin, ground paprika, cayenne, minced garlic, and 1 tablespoon of oil. Give the meat a mix, cover with plastic wrap then let it sit for 30 minutes – 1 hour to marinate.
- Heat a large cast-iron skillet with vegetable oil/ ghee medium-high heat then brown the meat on both sides. Don’t crowd the pan! Work in batches if needed. After the meat is done transfer it to a separate plate.
- In the same skillet, cook the onions until they are soft and just starting to brown, then set aside. Repeat the with peppers.
- Finally, add the onions and meat back to the pan with ¼ cup of chicken broth. Cook everything for 5 minutes or until most of the broth has evaporated.
- Serve in a warm tortilla or over rice! Enjoy!
Looking For More Recipes?
- How to Make Chicken Broth
- Beef and Broccoli Stir Fry
- Cheesy Beef Enchiladas with Black Beans
- 4-Ingredient Guacamole
- Homemade Guacamole Seasoning
- Leftover Brisket Tacos
- The Ultimate Slow-Roasted Brisket in the Oven
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Skillet Beef Fajitas
Equipment
- Large Cast – iron skillet
- Chef knife
Ingredients
- 1 lb beef round top or flank steak thinly sliced
- ½ lime or lemon juice of half a lime or lemon
- ½ teaspoon salt and pepper
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground paprika
- 1 pinch cayenne
- 1 clove garlic minced
- 1 tablespoon vegetable oil/ ghee plus more for sauteeing
- 2 large bell peppers sliced
- half yellow onion sliced
- half red onion
- ¼ cup Chicken Broth
Optional
- Sliced avocado
- Cilantro or parsley
- Guacamole
Instructions
- Using a sharp knife, thinly slice your beef against the grain(the natural direction of the beef). Add the meat to a large mixing bowl with the juice of half a lime, salt and pepper, chili powder, ground cumin, paprika, cayenne, minced garlic and ghee. Mix until the meat is well coated in the spices. Cover the bowl with plastic wrap then allow it to marinate for 30 minutes – 1 hour.
- Heat a large cast-iron skillet on medium-high heat with vegetable oil. Once hot fry the meat in batches until brown on both sides. Try not to crowd the skillet. Work in batches if needed.
- Transfer cooked meat to a plate. In the same skillet cook the onions until they are soft and just starting to brown. Remove onions from the skillet. Cook the peppers until they are brown but still have some crunch to them.
- Return the onions and beef to the skillet along with 1/4 cup of chicken broth. Cook everything for 5 minutes on medium heat until most of the chicken broth has evaporated.
- Serve in a warm tortilla or over steamed rice. Enjoy!
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
