Steak Fajitas are a sizzling Tex-Mex favorite made with tender strips of seasoned beef, colorful bell peppers, and onions. Everything is cooked quickly in a hot skillet and served with warm tortillas and your favorite toppings. It’s bold, smoky, and perfect for a fun family dinner.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 servings
Equipment
- Large skillet or cast-iron pan
- Cutting board
- Sharp knife
- Mixing bowl
- Tongs
- Measuring spoons
Ingredients
Steak & Marinade
- 1 1/2 lb flank steak or skirt steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
For Serving
- Flour or corn tortillas
- Sour cream
- Salsa
- Guacamole
- Shredded cheese
- Fresh cilantro
Ingredient Notes
- Flank/skirt steak: Best for quick cooking and slicing thin.
- Lime juice: Adds tenderness and bright flavor.
- Peppers: Use a mix for color and sweetness.
- High heat cooking: Essential for authentic fajita flavor.
Instructions
1. Marinate Steak
- In a bowl, mix olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper.
- Coat steak in marinade and let sit for at least 15–30 minutes.
2. Cook Vegetables
- Heat a skillet over medium-high heat.
- Add a little oil and cook onions and peppers for 5–7 minutes until slightly charred but still crisp.
- Remove and set aside.
3. Cook Steak
- In the same hot skillet, cook steak 3–5 minutes per side (depending on thickness).
- Remove and let rest for 5 minutes.
- Slice thinly against the grain.
4. Combine & Serve
- Return steak to skillet with peppers and onions.
- Toss together for 1–2 minutes to combine flavors.
- Serve immediately with warm tortillas and toppings.
Nutrition Facts
(Approximate per serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 3g
- Sodium: 620mg
Tips
- Always slice steak against the grain for tenderness.
- Use a very hot pan for that classic fajita sear.
- Don’t overcrowd the pan or veggies will steam instead of char.
- Let steak rest before slicing to keep juices inside.
Variations
- Chicken Fajitas: Replace steak with chicken breast or thighs.
- Spicy Fajitas: Add cayenne pepper or jalapeños.
- Low-Carb Bowl: Serve over lettuce instead of tortillas.
- Cheesy Fajitas: Melt cheese over the steak and veggies before serving.
