Gringo Style One Skillet Beef Fajitas

Do You Love Beef Fajitas?

I do! Especially when the meat is cooked outside over heat from burning mesquite wood, charcoal or gas! But sometimes conditions might not be ideal for going outside and firing up that BBQ pit or gas grill. Or maybe you’re like me and it’s been a while since you’ve cleaned the grill and don’t have time to get to it.

Well, here is a simple way to make delicious beef fajitas, indoors in one skillet, on your stove (watch video here, follow recipe below)!

I call them, “Gringo Style Beef Fajitas”!

You will need:

1 & 1/2 to 2 Lbs of Beef Skirt Steak (makes approximately about 6 to 8 fajitas burritos/tacos depending on how big you make them).
1, bottle of Fabulosa Quick Fajita Marinade.
Fajita Seasoning (I use Fiesta Brand Extra Fancy Fajita Seasoning with Tenderizer).
Cutting Board.
Sharp Knife (please be careful not to cut yourself).
And, a container to marinate your meat in.
1, Bell Pepper.
1, White Onion.
A 10″ Skillet (preferably non stick) with a lid.
2 Tablespoons of vegetable or olive oil.
Grated cheddar cheese, taco sauce, hot sauce, guacamole or peppers for topping (optional).
6 to 8 flour tortillas.

Preparing the Meat

1st, trim the excess fat and membrane from the skirt steak. Then cut into sections across the grain, about 2 1/2 to 3″ long. Then cut sections into thin strips, about 1/4″ thick, across the grain.

Put all your strips in the marinating container and poor about 3 to 4 tablespoons of Fabulosa Quick Marinade into the container. Then with your hands, toss and coat the meat well, with the marinade. Then liberally sprinkle with fajita seasoning all over the meat. Marinate the meat for about 5 or 10 minutes. If it sits on the meat longer, it’s ok.

While the meat is marinating, cut and remove the stem and seeds from the bell pepper. Slice the bell pepper into strips, however thick you want them. Cut the ends off of the onion, remove the paper like skin, then slice and quarter the onion, however thick you like them.

Then add about 2 tablespoons of vegetable or olive oil to the skillet and heat on medium high heat on the stove for a few minutes.

When the skillet is good and hot (when you can put a small drop of water on the surface and it looks like it’s dancing around, or when it quickly evaporates), add the meat to the hot skillet, and sear and brown the meat on all sides.

Then as soon as it’s all seared, cover with the lid and turn skillet down to medium low heat, and cook for 10 minutes, stirring occasionally.

Remove lid, and add in your bell pepper and onions, stirring them in to mix with the meat. Cover with lid and cook for another 5 to 10 minutes (time depends how soft or crunchy you like your veggies). Or until your bell pepper is nice and tender and onions are almost translucent. My wife likes them soft.

Remove lid, and turn heat back up to medium high heat and stir fry the meat and vegetables around until juices are almost gone.

Turn off heat, and remove skillet from the burner. Transfer meat and vegetables to a covered dish to keep warm until ready to fill a nice warm tortillas with. Top with cheese and/or whatever condiment you like (taco sauce, guacamole, hot sauce, peppers, etc).

Heating Flour Tortillas

  1. You can heat up about 5 or 6 tortillas wrapped in foil, in the oven on 350 on the middle rack, for about 15 minutes.
  2. Put 4 or 5 wrapped in a damp paper towel and on a microwave safe dish, and heat for about 30 seconds at a time, until warmed through.
  3. Heat one at a time in a non greased skillet set at medium heat, for about 30 seconds on each side and store them in a tortilla warmer.
  4. Or, heat one at a time in the microwave, filled with your meat and cheese, for about 20 seconds.



About Robby 90 Articles
I am just your Friendly Neighborhood Computer Nerd ready to lend a keyboard to others who need IT help without the IT cost! I also love to cook, play golf and try to make people laugh!

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