Steak fajitas are a favorite in my family. We have our go-to restaurants where we will order them but this recipe was developed out of necessity. My youngest son was wanting to go out to dinner for fajitas weekly. We all know that can get expensive. After experimenting with a couple of versions, this one won out.
As you read through the recipe, you may be wondering why I chose to use red and yellow peppers. There are a couple of reasons. I like the color they add to the dish. So much of our food is green, I wanted a change. I also think green peppers can be bitter, even when cooked. Certainly use green peppers if you prefer, but the red and yellow, or even orange, do look pretty.
When I was in the development stage with this recipe, I tried a few different cuts of beef as well as cooking methods. We loved flank steak in this dish, but it can be pricey. While looking for an alternative, I tried top round steak and we were all pleased with the results. I also tried homemade and bottled marinades which I liked but the family did not. If you have a tried and true marinade your family enjoys for steak, by all means, use the marinade and prepare steak as directed.
I found that grilling was a better alternative to stir-frying. Grilling cuts down on calories and I felt the steak got overcooked too easily when stir-frying. I’ve grilled the meat on both an outdoor and stovetop indoor grill with great success.
I will say, planning is key for the timing. Gauge how long your steak will take based on the weight and thickness and start your onions simultaneously. This recipe is easy to adjust for more or fewer servings. Other topping suggestions: guacamole and salsa.
- 1 pound top round steak
- 1 red pepper, seeded and sliced into strips
- 1 orange pepper, seeded and sliced into strips
- 1 medium onion, sliced into half moons
- 2 tablespoons butter
- Salt, pepper and garlic powder, to taste
- 8 flour tortillas
- Sour cream
- Shredded cheese
- Other toppings as desired
- In a large skillet, melt butter over medium heat. Add onions and peppers. Sauté over medium heat until soft.
- While onion and pepper mixture cook, season top round steak with salt, pepper and garlic powder and grill until medium rare to medium. Do not overcook because it will cook a bit more when you slice it and combine with the onions and peppers.
- Once steak is done, cover with foil and let rest at least 10 minutes. Slice steak into ¼ inch strips and add to pan with the onions and peppers. Stir to combine and heat through.
- When ready to serve, warm flour tortillas in microwave. Wrap 2 tortillas in in a paper towel and heat in microwave about 10 seconds, until warm. Build your fajita by adding a sour cream smear to the tortilla, add steak mixture and cheese.
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