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Paleo Skillet Beef Fajitas


Steak prep:

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 of sea salt

¼ teaspoon ground black pepper


Vegetable prep:

2 T. organic coconut oil

1 yellow bell pepper trimmed, seeded and sliced

1 red bell pepper trimmed, seeded and sliced

1 yellow onion trimmed, peeled and thinly sliced

1 garlic clove, minced

5 ounces shitake mushrooms

2 green onions, sliced

1 cup vegetable broth

1 jalapeno seeded and sliced thinly (you can leave the seeds if you like it HOT)

¼ cup chopped cilantro

1 avocado, thinly sliced



1. Place steak, lime juice, and spices in a large bowl and toss together until steak is evenly coated. Set aside.

2. Place a large, cast-iron skillet over medium-high heat. 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.

3. Sear the steak 3-4 minutes, flip and cook the other side for an additional 3-4 minutes. You want the outside to be completely seared.

4. Remove steak from the pan and set aside on a plate.

5. 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 the vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan.

6. Toss veggies until they start to soften, about 5 minutes.

7. Add green onion, jalapeño, remaining vegetable broth, steak and any juices that collected on the plate. Toss and cook for an additional 5-8 minutes.

8. Remove from heat, garnish with cilantro, sliced avocado, and additional jalapeño slices on the top if desired.

9. Serve fajitas with brown rice or lettuce cups.

Serves 6


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