How to make beef fajitas at home. I show you my way.

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef skirt steak

Chicken breast is leaner, while skirt steak is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides similar creaminess with fewer calories.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-bought tortillas

Lettuce wraps lower carbs, while store-bought options save time.

guacamole

🥗Healthier: avocado spread

💰Cheaper: mashed avocado

Mashed avocado is simpler and can be more cost-effective.

Prepare the marinade with 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoon Italian seasoning, 3/4 teaspoon cumin, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon chili powder.

Marinate the beef roast (2 pounds top sirloin) in the marinade for at least 2 hours, or overnight for better flavor.

After marinating, let the beef sit at room temperature for about 30 minutes before cooking.

Slice the onions and bell peppers.

Heat a cast iron pan over high heat and add olive oil.

Add the marinated beef to the pan and sear for a few minutes on each side until browned.

Remove the beef and add the sliced onions and bell peppers to the pan, cooking until softened.

Warm the tortillas in the pan until soft.

Assemble the fajitas by placing beef, sautéed vegetables, and sour cream on the tortillas, then wrap them up.

Cooking Techniques

Equipment Needed

Spice Level: