Skillet Steak Fajitas

Serves: 3–4 | Prep Time: 15 mins (plus marinating) | Cook Time: 8–10 mins

Skip the restaurant wait! These Skillet Steak Fajitas are quick, clean, and absolutely bursting with flavor. By marinating thinly sliced steak in olive oil, vinegar, and our Taco and Chili Seasoning, you get incredibly tender beef that pairs perfectly with sweet, caramelized peppers and onions. Toss them in a warm corn tortilla and dinner is served!

Ingredients:

• 1.5 lbs flank steak, skirt steak, or sirloin, very thinly sliced against the grain
• 2 tablespoons CMM Taco and Chili Seasoning
• 1 tablespoon apple cider vinegar (or white vinegar)
• 3 tablespoons olive oil (divided)
• 1 large bell pepper (any color), sliced into thin strips
• 1 large yellow onion, sliced into thin strips
• Warm corn tortillas for serving

Instructions:

1. Combine the thinly sliced beef, CMM Taco and Chili Seasoning, apple cider vinegar, and 1.5 tablespoons of olive oil in a bowl or zip-top bag. Toss thoroughly to coat and let marinate for at least 15–30 minutes (or up to overnight in the fridge).
2. Heat the remaining 1.5 tablespoons of olive oil in a large skillet (cast-iron works beautifully) over medium-high heat.
3. Add the sliced bell pepper and yellow onion to the hot skillet. Sauté for about 4–5 minutes until they are tender-crisp and have beautiful charred edges. Remove the veggies from the pan and set them aside.
4. Turn the skillet heat up to high. Add the marinated sliced beef in a single, even layer (work in batches if your pan is small so the meat sears instead of steams).
5. Cook undisturbed for 2 minutes to get a deep sear, then stir and cook for another 1–2 minutes until the beef is just cooked through.
6. Toss the cooked peppers and onions back into the skillet with the beef to warm everything through.
7. Serve sizzling hot immediately, piled high into warm corn tortillas.