Start by trimming the ribeye steaks and slicing them into thin, even strips for quick cooking. Toss the steak with taco seasoning, salt, and pepper to coat every slice evenly. For the veggies, slice bell peppers and a white onion into strips. The key here is uniformity, so everything cooks evenly.

Heat a large skillet over medium-high heat and drizzle in olive oil. Once the oil heats up, toss in the sliced peppers and onions. Cook for about 4-5 minutes, stirring occasionally, until they start to char slightly. This step brings a smoky depth to the fajitas while keeping the veggies crisp-tender.

Move the sautéed vegetables to one side of the skillet. Next, lay the seasoned steak strips in the hot skillet. Allow them to cook undisturbed for 2-3 minutes on one side to achieve a good sear, then flip and cook for another couple of minutes. The steak should look golden brown and slightly caramelized on the outside.

While finishing up the steak, warm your tortillas. For an authentic touch, char them over an open flame for about 30 seconds on each side. If you don’t have a flame, a dry skillet works just fine.

Remove the skillet from heat, and serve your sizzling fajita components with warm tortillas on the side. Pile on your favorite toppings like cilantro, lime wedges, salsa, guacamole, jalapeños, and sour cream. Don’t forget the grated cheddar cheese for that melty goodness!