Ingredients (~8-10 servings)
- 4 bell peppers, sliced into 1/4-inch strips
- 1 large white onion, sliced into rings and halved
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1 1/2 tsp soy sauce (optional but recommended)
Get Your Cast Iron Smoking Hot
Heat the oil in a large cast iron skillet over medium-high heat until it shimmers.
You want the pan hot enough that when you add the vegetables, they sizzle immediately – not just sit there and steam.
Cook the Onions First
Add the sliced onions to the hot skillet and cook for ~3-4 minutes, stirring occasionally.
You’re looking for them to start turning light golden brown around the edges; The onions will soften but shouldn’t go completely limp.
Add the Bell Peppers and Let Them Char
Toss in the bell pepper strips and sprinkle everything with salt.
Sauté for ~10-12 minutes, stirring occasionally but not constantly – you want to give the peppers time to develop char marks.
The peppers should be tender-crisp when done, not mushy.
Finish with the Sizzle
Once the peppers are cooked through but still have some bite, turn off the heat.
Drizzle with soy sauce for that restaurant-style sizzle and serve immediately while they’re still hot.
The soy sauce hits the hot pan and creates that authentic fajita sound you get at restaurants.
Easy Tex-Mex Fajita Veggies
Ingredients
Ingredients (~8-10 servings)
- 4 bell peppers sliced into 1/4-inch strips
- 1 large white onion sliced into rings and halved
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1 1/2 tsp soy sauce optional but recommended
Instructions
- Cooling/Resting Time: 0 minutes
- Heat canola oil in large cast iron skillet over medium-high heat until shimmering.
- Add sliced onions and cook 3-4 minutes, stirring occasionally, until light golden brown around edges.
- Add bell pepper strips and salt.
- Sauté 10-12 minutes, stirring occasionally to allow charring.
- Turn off heat when peppers are tender-crisp.
- Drizzle with soy sauce and serve immediately.
