Beef Beer Fajitas

The twist that makes these fajitas different is right in the name: a can of beer. Simmering economical round steak in beer with garlic and crushed red pepper does double duty, both tenderizing the lean cut and infusing it with malty, savory flavor as it cooks down.

Slicing the beef into thin strips before cooking is key. Thin pieces cook fast and stay tender, and they soak up the beer and seasoning quickly. Cook the meat until browned and the beer has mostly reduced into a glaze, then add the bell peppers and onions and cover the pan so they steam-soften while staying a touch crisp and bright.

It all comes together in about half an hour, and the round steak swaps easily for chicken if you prefer. Pile it into warm tortillas with cheese and salsa and let everyone build their own.

Kitchen Tips

• Slice the beef thin and against the grain so it stays tender and cooks quickly.
• Let the beer reduce down so it concentrates into flavor rather than leaving the pan watery.
• Add the peppers and onions toward the end so they keep a little crunch instead of going limp.

Variations

• Use chicken breast in place of round steak, adjusting the cook time.
• Add sliced red or yellow peppers for color and sweetness.
• Top with guacamole, sour cream, lime, or fresh cilantro.