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Fantastic Beef Fajitas

 Fantastic Beef Fajitas
The first time I made these beef fajitas, my family couldn't get enough. The next time I had to make a double batch so everyone had enough. This is a favorite evening meal for me because it fixes up quick. It would be a good one for entertaining, too—the avocados add a nice dash of color. —Marla Brenneman, Goshen, Indiana
4-6 ServingsPrep: 15 min. + marinating Cook: 10 min.


  • 1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
  • 3 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion, sliced
  • 1 medium sweet red pepper, sliced into thin strips
  • 2 tablespoons canola oil, divided
  • 8 flour tortilla shells, warmed
  • 2 avocados, peeled and sliced
  • Salsa
  • Sour cream


  • In a large resealable bag, combine marinade ingredients; add beef.
  • Seal and refrigerate for 3-6 hours or overnight, turning several
  • times.
  • Discard marinade. In a skillet, saute onion and pepper in 1
  • tablespoon oil until crisp tender; remove from pan. Add remaining
  • oil and saute meat until no longer pink, about 4 minutes. Add

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Fantastic Beef Fajitas (continued)

Directions (continued)

  • vegetables to pan and heat through.
  • To serve, place a spoonful of meat/vegetable mixture on a warmed
  • tortilla and top with avocado, salsa and sour cream. Roll tortilla
  • around filling. Yield: 4-6 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.