My mom used to make this on Friday nights when we were too tired to think straight but still wanted something that felt like a real meal. The smell of those peppers hitting the hot pan, the sizzle of the steak… I swear the whole house would wake up.
This is the kind of dinner that fixes a long week. Juicy strips of steak with those caramelized edges, sweet bell peppers that get all soft and glossy, and warm tortillas you can fold around the whole thing. It’s simple, but it’s one of those meals people remember.
Someone always goes back for seconds.
**INGREDIENTS:**
* 1 ½ lbs flank steak or skirt steak, sliced thin against the grain
* 3 bell peppers (red, yellow, green), sliced into strips
* 1 large onion, sliced
* 3 cloves garlic, minced
* 2 tbsp olive oil
* 1 tbsp lime juice
* 1 tsp cumin
* 1 tsp chili powder
* ½ tsp smoked paprika
* Salt and pepper to taste
* Flour tortillas for serving
**INSTRUCTIONS:**
Season the steak strips with cumin, chili powder, smoked paprika, salt, and pepper. Let it sit for a few minutes.
Heat 1 tablespoon of olive oil in a large skillet over high heat until it’s almost smoking.
Add the steak in a single layer. Let it sear without moving it for about 2 minutes until you get those deep brown edges.
Flip and cook another minute or two until just cooked through. Remove and set aside.
Add the remaining oil to the pan. Toss in the peppers and onions.
Cook for about 5–6 minutes, stirring occasionally, until they start to soften and char slightly at the edges.
Add the garlic and cook until it smells rich and toasty, about 30 seconds.
Return the steak to the pan. Drizzle with lime juice and toss everything together.
Serve with warm tortillas and let everyone build their own.
Would you add sour cream and cheese, or keep it simple?