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Paleo Skillet Beef Fajitas

Paleo Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of sautéed peppers, onions, mushrooms and perfectly seasoned and seared steak. Ready in under 30 minutes makes this paleo, gluten-free, dairy free and whole30 friendly recipe the perfect healthy weeknight dinner for the whole family.
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Main Course
Keyword: Gluten Free, Paleo, Steak, Whole 30
Servings: 6



  • 1 1/2 lb flank steak sliced into thin ribbons against the grain
  • 1 lime juiced
  • ½ teaspoon chili powder
  • ¼ teaspoon of ground cayenne red pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon Sea salt
  • 1/4 teaspoon ground black pepper


  • 2 tablespoon organic coconut oil
  • 1 yellow bell pepper trimmed, de-seeded and sliced
  • 1 red bell pepper trimmed, de-seeded and sliced
  • 1 yellow onion trimmed, peeled and sliced into thin slices
  • 1 garlic clove minced
  • 5 ounces shitake mushrooms
  • 2 green onions green part sliced
  • 1 cup vegetable broth
  • 1 jalapeno seeded and sliced thinly {leave seeds if you like it HOT}
  • 1/4 cup chopped cilantro
  • 1 avocado peeled, seeded and thinly sliced


  • Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
  • Set aside.
  • Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
  • Try to lay steak out so that it is in a single layer on the pan.
  • Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
  • Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
  • Toss and cook for an additional 5-8 minutes.
  • Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
  • Serve with rice, fajitas or lettuce cups