Skillet Beef Fajitas is easy enough for weeknights and festively simple to prepare for casual gatherings too.
Beef seasoned with flavors of lime, cumin, and smoke fills warm tortillas with mushrooms and peppers for a delicious one-skillet supper. We’ve served these fajitas countless times for parties and the spiced fragrance is always the first to welcome friends and family the moment they arrive.
You’ll love how versatile this dish is too. The meat and vegetables can be prepped up to three days in advance to save even more time on a busy weekday.
Want to boost the vegetables? Increase the mushrooms and colorful peppers as a sub for some of the beef, or toss in a cup of cherry tomatoes.
You can even serve them with Bibb or romaine lettuce leaves as an alternative to flour tortillas—think beef fajita lettuce wraps.
Sizzling beef in a hot pan appeals to my sense of accomplishment, as though it’s offering applause for the effort. That’s when I scoop up some guacamole in a chip and bask in the satisfaction of ending the day with a great meal.
Skillet Beef Fajitas
- 2 tablespoons coconut oil , or olive oil
- 1 small sweet yellow onion , sliced, pole to pole
- 2 cloves garlic , minced
- 1 pound tri-tip , skirt steak, or flap steak, cut across the grain into 1/2 in x 2 in strips
- 8 ounces mushrooms , cleaned and quartered
- 1 orange bell pepper (or a mix of yellow, orange, green), seeded & sliced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons Fajita Seasoning Mix Recipe , or ready-made Mesquite Fajita Seasoning (see notes)
- 12 (6-inch) Corn or flour tortillas, or butter lettuce leaves (Paleo)
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until tender and beginning to brown at the edges, about 10 minutes.
- Add the garlic and cook until fragrant, about 2 minutes. Add the steak to the skillet and cook until browned, but still rare, about 5 minutes.
- Stir-in the mushrooms and cook for 3 minutes, or until mushroom wilt and release moisture. Add the bell pepper and sprinkle the lime over everything. Allow to simmer uncovered for 2-3 minutes, stirring occasionally.
- Peppers should be only tender, not soft. Sprinkle evenly with 1 tablespoon of Fajita Mix Seasoning and a couple tablespoons of water; stir well to coat with the seasoning and cook another minute. Taste and add more seasoning, as desired. If pan seems too dry add a little more water.
- Warm flour tortillas in the microwave for 1-2 minutes in a tortilla warmer to soften or in a dry skillet over medium-high heat for 30 seconds each side.
- Warm corn tortillas in a dry skillet over medium-high heat for 30 seconds on each side to soften. Fill the warmed tortillas and garnish with sour cream, guacamole, and salsa.
- Use ready-made Mesquite Fajita Mix by Savoring Today
- Stir in 1 cup of cherry tomatoes with the peppers for a pop of color.
Three Pepper Primo Salsa
- 1/2 small yellow onion
- 1/2 serrano pepper
- ¼ green pepper
- ½ yellow banana pepper , mild
- 1 clove garlic , chopped fine
- 5 Roma tomatoes , coarsely chopped
- ½ bunch cilantro leaves , coarsely chopped -- about 1/2 cup
- 2 teaspoons freshly squeezed lime juice
- ½ teaspoon sea salt , to taste
- Place onion, peppers, and garlic in a food processor and pulse to chop fine. Cut stems off of cilantro just below leaves. Add tomatoes and cilantro to processor and pulse to chop slowly so that tomatoes do not become too small.
- Remove from processor and squeeze fresh lime over mixture, stir well. Add salt and stir well. Serve with tortilla or pita chips.