Charred Steak Fajita Skillet

Pat steak dry with paper towels. Slice against the grain into 1/4-inch strips. Toss with fajita seasoning, 1.5 tbsp lime juice, minced garlic, salt, and black pepper. Let rest 10 minutes at room temperature.

Slice bell peppers and onions into 1/2-inch strips. Pat dry to encourage charring.

Heat a large skillet over high heat until it just begins to smoke. Working in batches if needed, add steak strips in a single layer without crowding. Sear 2–3 minutes per side until deeply charred. Transfer to a plate.

Reduce heat to medium-high. Add 1.5 tbsp oil to the skillet. Add peppers and onions; sear without stirring for 3–4 minutes until charred on one side. Stir and continue cooking 4–5 minutes until tender-crisp and lightly charred.

Return steak and any accumulated juices to the skillet. Drizzle with remaining 1.5 tbsp lime juice. Toss gently and cook 1 minute until heated through. Taste and adjust seasoning.

Transfer the skillet to the table. Warm tortillas. Serve the steak and vegetable mixture directly from the skillet with warm tortillas, sour cream, cilantro, and lime wedges on the side for assembly.