Chilli Oil & Beef Fajitas

Our beef Fajitas with HVOC Chilli Olive Oil have a bold flavour profile. The chilli olive oil adds a touch of heat to the dish, which combines well with the spiced and seasoned beef. The capsicums and onions add a sweet and slightly charred flavor to the dish, which balances out the chilli heat. Overall, a flavourful combination all wrapped in a soft tortilla.


  • 500g steak, sliced into thin strips
  • 2 capsicums, sliced
  • 1 onion, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons HVOC Chilli Olive Oil
  • 8 flour tortillas
  • Optional toppings: grated cheese, diced avocado, diced tomato, sour cream


  1. In a large bowl, mix together the cumin, paprika, garlic powder, salt, pepper, chilli olive oil.
  2. Add the sliced steak to the bowl and toss until evenly coated with the spice mixture.
  3. Heat a large pan over high heat and add the steak strips, cooking for about 4-5 minutes until browned. Remove from the pan and set aside.
  4. In the same pan, add the sliced capsicum and onions, cooking until tender and slightly charred, about 5-7 minutes.
  5. Return the steak to the pan with the capsicum and onions, tossing everything together.
  6. Warm the flour tortillas in a separate pan or in the microwave.
  7. To assemble the fajitas, place a few spoonfuls of the beef and vegetable mixture onto a warm tortilla, and add any desired toppings.
  8. Fold the tortilla and serve immediately. Enjoy!