Beef Fajitas

Season the beef

Toss the sliced steak with the fajita seasoning and 1 tbsp of olive oil until evenly coated. Let it sit at room temperature for at least 10 minutes — this helps the seasoning penetrate and ensures faster, more even cooking.

Sear the beef

Heat a large cast-iron skillet or heavy frying pan over high heat until smoking hot. Add the beef in a single layer (work in two batches if needed to avoid crowding) and cook for 2–3 minutes, stirring once, until deeply browned and just cooked through. Transfer to a plate and loosely tent with foil.

Cook the peppers and onion

Add the remaining 1 tbsp of olive oil to the same pan. Add the sliced peppers and onion with a pinch of salt and cook over high heat for 4–5 minutes, stirring occasionally, until softened and lightly charred at the edges.

Combine and finish

Return the beef and any resting juices to the pan, toss everything together, and cook for 1 minute more. Squeeze a lime wedge over the top and taste for seasoning.

Warm the tortillas

While the beef rests, warm the tortillas directly over a gas flame for 20–30 seconds per side, or wrap them in a damp paper towel and microwave for 30–45 seconds until pliable.

Serve

Pile the beef and vegetable mixture into the warm tortillas and top with sour cream and guacamole. Serve immediately with the remaining lime wedges on the side.