Photo of Beef fajitas by WW

Beef fajitas

Total Time
31 min
20 min
11 min
Fajitas is a Mexican-American dish traditionally made from skirt, flank, or flatiron steak marinated in oil, citrus juice, salt and spices before being grilled and cut into thin strips and wrapped in a tortilla with grilled onions and bell peppers. Additional garnishes like salsa, sour cream, and cilantro leaves are welcome embellishments. This is all about the fillings so, we forego the traditional tortilla here and enlist crisp lettuce leaves for wrapping. Make it a bowl if you wish by serving everything over a bed of shredded lettuce or angel hair slaw instead.


Cooking spray

2 spray(s), divided

Uncooked lean trimmed sirloin beef

12 oz, about 1/2-inch thick, trimmed

Fresh lime juice

2 Tbsp, divided

Chili powder

1¼ tsp, divided


1 large, sliced

Red bell pepper

1 large, sliced

Table salt

¼ tsp


¼ cup(s), fresh, chopped


½ cup(s)

Fat free sour cream

¼ cup(s)


8 leaf/leaves, large, green leaf-variety (optional)


  1. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle it with 1 teaspoon of chili powder.
  2. Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.
  3. Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.
  4. Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.