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Laura Stone’s Mexican Fajitas

Beef, Vegetables

  • 4

Submitted by Mona Pence


  • Marinade
  • 2 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 2 cloves minced garlic
  • 1/2 fresh jalapeno, seeded and minced
  • Juice of 1 lime
  • Filling
  • 1-2 thin-cut sirloin steaks, about 8 oz, tenderized and sliced into strips
  • 2 Tbsp vegetable oil
  • 1 onion, peeled
  • 1-2 bell peppers, any color
  • 1 C mushrooms, sliced
  • Salt and pepper to taste
  • 4 large or 8 small flour tortillas
  • Toppings
  • Sour cream
  • Shredded cheese
  • Chopped tomatoes
  • Shredded lettuce


Combine marinade ingredients in a small bowl. Add beef strips and stir to coat. Marinate at least 1 hour or overnight in the refrigerator.

Heat 1 Tbsp vegetable oil in a wide, heavy skillet. When the oil is very hot, add meat. Stir to cook meat on all sides and remove from skillet. Add another tablespoon of oil and add onion, bell pepper, mushrooms, salt, and pepper. Cover and cook over medium heat for 5-6 minutes, stirring occasionally. Serve on warmed flour tortillas with toppings of choice. Serves 4.

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