Delicious Sizzling Fajitas

I love Mexican food, so do my kids and my husband (sometimes). I made these on Cinco de Mayo this year and my kids have been requesting them a lot lately. My kids loved them so much anytime we went to a Mexican restaurant my son wouldn’t order fajitas because he said mine were better! So I made them this week, and they are still good, easy to make and good for you.

Beef fajita in the panI found the recipe on, I modified it a little, here is what I did:


  • 1 Tbsp Olive oil
  • 1 lb of flank steak
  • 1 large yellow onion, peeled and sliced. About ½ sections.
  • 1 red, 1 green and 1 orange bell pepper. Clean up out and cut them lengthwise into strips
  • Salt


  • Juice of 1 lime
  • 2 Tablespoons of olive oil
  • 2 cloves garlic, peeled, minced
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro, including stems


Mix the marinade ingredients in a bowl. Put steak in a zip lock bag and pour in marinade, seal and move around so the entire steak is coated with marinade. Let it sit at room temperature for an hour, or longer in the fridge.

Cooking the Steak – Use a large cast iron pan or griddle. Set to get high heat to warm up the pan and then add 1 tablespoon of olive oil and let the oil heat up for a minute. I turned the heat down a little and then added the steak, to the pan and fried on each side for 5-7 minutes (or until steak is cooked to desired temp). You want the steak browned, not burned. Remove steak from pan and let sit, tented with foil, for 5 minutes.

Next Veggies –  Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total (could take a little longer).

I sliced the meat while I was cooking the veggies. Slice the meat against the grain into thin slices. Cutting the steak in angle lets you get thinner slices.

Once veggies are done but on a platter with the steak (you can always throw the steak back in the pan to warm it up if it cooled off)

Serve with shredded cheese, guacamole, salsa, sour cream and warm flour tortillas. (To warm the tortillas – put in microwave over a wet paper towel for 20 seconds on high heat.)



Original recipe source:

Megan Bireta is a wife, and mother of two active boys. Working out is "me" time. I love yoga, cooking, baking, eating healthy, spending time with family and friends and watching my boys play sports. I hope to help others get motivated and live healthier, happier lives!

1 Comment

Leave a Reply

Your email address will not be published.