Beef Fajitas

Name: Beef Fajitas
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1.5 lbs flank or skirt steak, thinly sliced against the grain; 2 tbsp lime juice; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper to taste; 1 onion, sliced; 2 bell peppers, sliced; 8 small flour tortillas; Sour cream and shredded cheese for serving

4 servings15 min prep12 min cookEasy

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The Story Behind It

The Tale of Beef Fajitas

Story updated September 18, 2026

Fajitas originated among Mexican vaquero (ranch hand) communities in South Texas, who grilled skirt steak—a cut often given to workers as part of their pay—over open fire. The dish was popularized commercially by Tex-Mex restaurants starting in the 1970s-80s.

Ingredients

Scale:· 4 servings

1.5 lbs flank or skirt steak, thinly sliced against the grain
2 tbsp lime juice
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1 onion, sliced
2 bell peppers, sliced
8 small flour tortillas
Sour cream and shredded cheese for serving

Instructions

1In a bowl, toss the sliced steak with the lime juice, 1 tablespoon oil, cumin, chili powder, garlic powder, salt, and pepper; let marinate for 10-15 minutes.
2Heat 1/2 tablespoon oil in a large skillet over high heat and sear the steak in a single layer for 1-2 minutes per side until browned; remove and set aside.
3Add the remaining oil to the pan and cook the onion and bell peppers over medium-high heat for 5-6 minutes until softened and lightly charred.
4Return the steak to the pan and toss everything together for 1-2 minutes to combine and heat through.
5Warm the tortillas and serve the beef and pepper mixture alongside them with sour cream and shredded cheese.

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