Sizzling Beef Fajitas (Restaurant-Style)
Serves
3–4 people
Prep: 20 minutes
Cook: 15 minutes
Ingredients
Beef & Marinade
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1½ lb (700 g) beef flank steak or skirt steak (best fajita cuts)
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3 tbsp soy sauce
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2 tbsp lime juice (fresh is key)
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2 tbsp olive oil
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1 tbsp Worcestershire sauce
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp chili powder
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1 tsp paprika (smoked if you’ve got it)
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½ tsp black pepper
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½ tsp salt
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Optional heat: ½ tsp cayenne or chili flakes
Vegetables
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2 bell peppers (red + green), sliced into strips
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1 large onion (white or yellow), thickly sliced
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1 tbsp olive oil
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Pinch of salt
Optional Finishing Touch
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1 tbsp butter (for restaurant-style gloss)
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Extra squeeze of lime juice
Prep the Beef (Important!)
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Slice the beef against the grain into thin strips (this keeps it tender).
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In a bowl, mix all marinade ingredients.
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Add beef, toss well.
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Marinate at least 20 minutes, ideally 1–2 hours (up to overnight).
👉 Pro move: Let the beef come to room temp for 10 minutes before cooking.
Cooking Instructions
1. Heat the Pan
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Use a cast iron skillet if possible.
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Heat over high heat until very hot (almost smoking).
2. Cook the Beef
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Add a splash of oil.
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Add beef in a single layer (cook in batches if needed).
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Sear 1–2 minutes per side until browned.
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Remove beef from pan and set aside.
⚠️ Don’t overcrowd the pan—this is how you get that sizzling look instead of steamed beef.
3. Cook the Veggies
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Add 1 tbsp olive oil to the same pan.
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Toss in onions first; cook 2 minutes.
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Add bell peppers + pinch of salt.
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Cook 3–4 minutes until slightly charred but still crisp.
4. Bring It All Together
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Add beef back into the pan.
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Pour in any leftover marinade.
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Toss everything together for 1–2 minutes.
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Finish with butter + lime juice (optional but 🔥).
You should hear that sizzle and smell pure happiness.
How to Serve
Serve straight from the hot skillet with:
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Warm flour tortillas
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Guacamole
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Sour cream
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Pico de gallo
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Shredded cheese
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Cilantro
Or eat it just like the photo—solo, sizzling, and unapologetic.
Pro Tips (Chef Secrets)
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Cast iron = non-negotiable for that restaurant look.
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If beef toughens → heat wasn’t high enough or overcooked.
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Want smoky flavor? Add ½ tsp liquid smoke to marinade.
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Want Mexican restaurant flavor? Add ½ tsp sugar to marinade.
