Tender, seared beef strips with sweet peppers and onions in a smoky, limey seasoning—served family-style so everyone builds their own, with cheese kept firmly on the side.
Step 1: Slice for tenderness
If your beef isn’t pre-cut, slice it *thinly against the grain* (this is the biggest tenderness trick). Pat dry with paper towel so it sears instead of steams.
Step 2: Season the beef
In a bowl, toss beef with: 1 tbsp oil, garlic, cumin, chili powder, paprika, oregano, pepper, and 3/4 tsp salt. Add vinegar/lime juice and ketchup/tomato paste, then mix until the beef looks lightly “coated.”
Step 3: Sear hard, fast
Heat a large skillet (preferably cast iron) over high heat until very hot. Add 1 tbsp oil. Spread beef in a single layer (cook in 2 batches if needed). Sear 60–90 seconds per side until browned with caramelized edges. Transfer to a plate (don’t overcook—finish later).
Step 4: Cook the veg until sweet-charred
In the same skillet, add the onions and peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened with some browned bits and the onions turn sweet.
Step 5: Bring it together
Return beef (and any juices) to the pan. Toss 1–2 minutes until the beef is just cooked through and everything looks glossy. Taste and adjust salt. If it looks dry, splash in 2–3 tbsp water and scrape up the browned bits.
Step 6: Warm tortillas + serve build-your-own
Warm tortillas in a dry pan (20–30 seconds each side) or microwave wrapped in a damp towel (30–45 seconds). Serve fajita mixture family-style with **cheese on the side** so everyone can add their own.
| Calories | 520 kcal |
| Protein | 32g |
| Carbs | 48g |
| Fat | 22g |