Beef steak should be sirloin, flank, or round. Pickled jalapeño peppers should be chopped and may be omitted if not desired.


8 tortilla (warmed)
4 T olive oil (half of it for the marinade)
1 clv garlic (very finely chopped)
1 onion (medium sized, thinly sliced)
2 bell pepper (1 green, 1 yellow, cut into strips)
1 lb beef (beef steak, cut into thin strips)
1 T chili powder (optional)
1 T chili pepper (jalapeño chili, pickled, optional)
1⁄2 t cumin
  seasoning (salt and pepper to taste)


  1. Mix 2 tablespoons olive oil, 2 tablespoons lime juice, minced garlic, and ground cumin in a glass container. Place the beef strips and stir to coat. Marinade for at least 4 hours, ideally overnight.
  2. In large skillet, heat 1 tablespoon oil over medium-high heat. Cook onion and sweet bell pepper for 3 to 5 minutes or until tender. Remove from pan and keep warm.
  3. Add remaining oil to skillet. Brown beef, about 2-3 minutes. Stir in chili powder, if using and season with salt and pepper.
  4. Arrange the cooked beef, warmed tortillas and toppings on plates and serve so everyone can garnish their fajitas with their preferred toppings.


To eat fajitas, spoon meat mixture onto middle of each tortilla, top with desired toppings. Fold up bottom edge, then roll up. To warm tortillas, wrap stacked tortillas in foil, and then bake at 350° F (180° C) for 5 minutes or until warm. There are also tortilla warmers that can be used in the microwave oven. If using top quality beef, such as sirloin or fillet steak, omit the marinade, just add the minced garlic, the ground cumin, and half the amount of lime juice to the skillet when cooking the meat.

4 servings
Preparation time
Cooking time
Total time
30 minutes