Skillet Fajita Beef & Creamy Mashed Potatoes

Instructions

Step 1: Pat the sliced beef dry with paper towels and season generously with paprika, chili powder, cumin, salt, black pepper, and smoked paprika.

Step 2: Heat olive oil in a large skillet over medium-high heat until it shimmers.

Step 3: Working in batches if needed, sear the beef for 2-3 minutes per side until browned. Transfer to a plate and set aside.

Step 4: In the same skillet, melt butter and add the sliced onions. Cook for 3-4 minutes until starting to soften and caramelize.

Step 5: Add the minced garlic and cook for 30 seconds until fragrant.

Step 6: Add the green and red bell pepper slices and cook for 4-5 minutes, stirring occasionally, until peppers are tender-crisp.

Step 7: Return the beef to the skillet and stir to combine with the peppers and onions.

Step 8: If using beef broth, pour it in now and simmer for 1-2 minutes to create a light sauce. Taste and adjust seasonings as needed.

Step 9: Stir your prepared mashed potatoes with sour cream or extra butter to reach desired creaminess.

Step 10: Plate the creamy mashed potatoes and top with the skillet fajita beef and vegetables. Serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the beef and vegetables separate from the mashed potatoes if possible to maintain the best texture.

To reheat, warm the beef and vegetables in a skillet over medium heat for 3-4 minutes, adding a splash of beef broth if needed. Warm the mashed potatoes separately in the microwave or on the stovetop with a little milk or butter.

This dish doesn’t freeze well due to the mashed potatoes, but the cooked beef and peppers can be frozen separately for up to 2 months and paired with freshly made potatoes later.