Instructions
step 1: Season steak strips with chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
step 2: Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and set aside.
step 3: In the same skillet, add 2 tablespoons butter, then sauté sliced onions and bell peppers until softened and lightly caramelized, about 6-8 minutes.
step 4: Return the cooked steak to the skillet and toss with the veggies to combine. Keep warm.
step 5: Meanwhile, boil cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well.
step 6: Mash potatoes with 3 tablespoons butter, milk or cream, and a pinch of salt until smooth and creamy.
step 7: Warm the brown gravy in a small saucepan or microwave.
step 8: Plate the creamy mashed potatoes, top with a ladle of gravy, and serve alongside the sizzling fajita beef and veggies.
Storage and Reheating Tips.
Store steak, veggies, and mashed potatoes separately in airtight containers in the fridge for up to 3 days. Reheat the beef and vegetables in a skillet over medium heat or in the microwave. Potatoes and gravy can be warmed in the microwave or on the stovetop, adding a splash of milk to maintain creamy texture.
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