Part of Tex-Mex cuisine, fajitas is grilled skirt steak served with onions and peppers to fill warmed tortillas. This recipe, though less traditional, incorporates the flavors of lime, cumin, and smoke flavoring in the Fajita Seasoning Mix for a non-grilled version ideal for a one-skillet supper.
Increase the mushrooms and feed a crowd or play-up the colorful peppers for added vitamin C, Skillet Beef Fajitas are a versatile meal. You can even use Bibb lettuce leaves as a healthy alternative to flour tortillas—think of it as beef fajita lettuce wraps—so light and delicious.
Skillet Beef Fajitas
1 pound tri-tip roast, skirt steak, or flat iron steak — cut 1/2 in x 2 in strips
1 orange bell pepper (or a mix of yellow, orange, green) — seeded & sliced
1 small yellow onion — sliced, pole to pole
8 ounces mushrooms — quartered
1 tablespoon lime
2 cloves garlic — minced
2 tablespoons olive oil
2 tablespoons Fajita Seasoning Mix
salsa — for garnish
sour cream — for garnish
guacamole — for garnish
Trim beef of excess fat, cut into 1/2″ x 2″ strips. Slice the pepper, onion; clean and quarter mushrooms; and mince garlic before cooking.
In a large skillet, add oil, onions, and sauté on med-low heat until tender and caramelized; add the garlic and continue cooking until fragrant. Add the steak and cook until browned evenly. Add mushrooms, cook until mushrooms release moisture, and wilt. Sprinkle evenly with Fajita Seasoning. (For less spice, use less.) Stir well, cover, and simmer on low for 2-3 minutes to meld flavors. If pan seems too dry, water can be added if mushrooms do not produce enough liquid.
Add the lime and the bell pepper and allow simmering uncovered for 3-5 minutes. Peppers should be tender, not soft. Warm the tortillas in the microwave for 1-2 minutes in a tortilla warmer or on a plate with moist paper towels around them.
Fill warmed tortillas and garnish with sour cream, guacamole, and salsa.