Weeknight cooking can be tough. After a long day at the office, I have my commute back home, sometimes delayed by a trip to the gym or a quick meetup with a friend. If I don’t get home before 8pm, my dinner sometimes consists of a handful of crackers and a spoon of peanut butter (although sometimes that’s just what you need some days).
Therefore, I’m always on the lookout for quick and easy dinner ideas. I got inspired to make fajitas after checking out Katherine Martinelli’s amazing recipe blog- if you haven’t yet, definitely check her site out! Gorgeous photography and really great recipes.
Below is a recipe for steak fajitas that doesn’t cut corners, but still gets on the table in under 30 minutes. The homemade spice mix adds tons of flavor, without the added chemicals that come with those packets you find in the grocery store.
If you’re only cooking for 1 or 2, the best part of this recipe is it will make enough for leftovers the next night if you’re short on time again!
- 2 tbsp canola or vegetable oil
- 1 lb beef round, cut into 2 inch cubes or slices
- 1 bell pepper, cored and cut into ½ inch slices (I used half a yellow, half a green)
- ½ large onion, chopped lengthwise into ½ inch slices
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp salt
- 1 tbsp lime juice (optional)
- 8 flour tortillas
- cilantro and salsa for garnish
- Heat a non-stick pan over medium-high heat. Pat your beef chunks dry with a paper towel, and season with salt and pepper.
- Once the pan is nice and hot (you can test by spritzing a few drops of water in the pan- if they sizzle away, you’re good to go), add the oil and let heat up. Add the beef and let brown for 4-5 minutes. Don’t stir too much to start, so the meat is able to get nice and browned. Once browned, use a spatula to flip the meat to get the other sides that great color as well.
- Once cooked, remove beef to a plate lined with paper towels. Add the peppers and onions to the same pan, adding more oil if necessary.
- Cook vegetables until softened, about 4-5 minutes. Add the meat back to the pan.
- Combine chili powder, garlic powder, cumin, and salt in a small bowl. Add the spice mixture to the pan with the meat and vegetables, along with ¼ cup of water. Stir to combine and get all the flavors incorporated. Add 1 tbsp lime juice, if using, and stir again.
- Allow to cook for another minute, remove from heat. Serve on warmed flour tortillas. Enjoy!
Don’t you just love a home-cooked meal?