Name: Steak Fajitas
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 ½ lbs flank or skirt steak, sliced into thin strips; 2 tablespoons olive oil; Juice of 2 limes; 2 garlic cloves, minced; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon smoked paprika; Salt and pepper, to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 medium onion, sliced; 1 tablespoon olive oil; Fresh cilantro, chopped (for garnish); Warm flour or corn tortillas, for serving

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Steak fajitas are a sizzling, flavor-packed Tex-Mex classic featuring tender, marinated strips of steak seared to perfection and tossed with colorful bell peppers and onions. Served hot in warm tortillas and garnished with fresh herbs or your favorite toppings, they make an irresistible weeknight dinner or party dish that brings festive flair to the table in under an hour.

Why You’ll Love This Recipe

Bold, smoky flavors from a zesty marinade
Quick to cook—perfect for busy weeknights
One-skillet meal with minimal cleanup
Customizable with your favorite toppings and tortillas
Great for gatherings, taco nights, or casual family dinners

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the marinade:

Flank or skirt steak, thinly sliced
Olive oil
Fresh lime juice
Garlic, minced
Soy sauce
Worcestershire sauce
Chili powder
Cumin
Smoked paprika
Salt and black pepper

For the fajitas:

Red bell pepper, sliced
Yellow bell pepper, sliced
Green bell pepper, sliced
Onion, sliced
Olive oil
Fresh cilantro, chopped (for garnish)
Flour or corn tortillas, warmed

Directions

In a bowl or resealable bag, combine olive oil, lime juice, garlic, soy sauce, Worcestershire, chili powder, cumin, smoked paprika, salt, and pepper. Add the steak strips and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the marinated steak strips for 2–3 minutes per side until nicely browned. Remove from skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Sauté for 5–7 minutes until softened and slightly charred, stirring occasionally.
Return the steak to the skillet and toss everything together. Cook for another 2 minutes to combine flavors.
Serve hot with warm tortillas. Garnish with chopped fresh cilantro and any additional toppings such as sour cream, guacamole, or shredded cheese.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes
Total Time: 1 hour
Calories per Serving: Approximately 390 kcal

Variations

Chicken Fajitas: Substitute steak with chicken breast or thighs
Vegetarian Option: Use portobello mushrooms and black beans instead of steak
Spicy Kick: Add sliced jalapeños or a dash of hot sauce during cooking
Grilled Version: Cook steak and veggies on a grill for smoky, charred flavor
Low-Carb Serving: Serve over a bed of lettuce or in low-carb tortillas

Storage/Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in a skillet over medium heat until warmed through, or microwave in short intervals.
Warm tortillas separately before serving.

FAQs

What cut of beef is best for fajitas?

Flank steak and skirt steak are traditional choices due to their flavor and tenderness when sliced thin across the grain.

Can I marinate the steak overnight?

Yes, you can marinate it up to 12 hours for deeper flavor, but avoid longer as the acidity can affect the meat’s texture.

Do I need a cast iron skillet for fajitas?

Not necessarily, but a cast iron skillet helps achieve a good sear and distributes heat evenly.

How do I keep the steak tender?

Slice the steak thinly against the grain and avoid overcooking to retain tenderness.

Can I freeze the marinated steak?

Yes, freeze the raw marinated steak for up to 2 months. Thaw in the fridge before cooking.

What toppings go well with steak fajitas?

Popular toppings include sour cream, guacamole, shredded cheese, salsa, jalapeños, and fresh lime wedges.

Are fajitas gluten-free?

The filling is naturally gluten-free. Use corn tortillas and check condiments for gluten-containing additives.

Can I meal prep fajitas?

Yes, prepare the steak and vegetables in advance and store separately. Cook fresh or reheat when ready to serve.

Can I cook fajitas in the oven?

Yes, spread steak and vegetables on a baking sheet and roast at 425°F (218°C) for about 15 minutes.

How can I serve steak fajitas without tortillas?

Serve over rice, cauliflower rice, or salad greens for a tortilla-free option.

Conclusion

Steak fajitas are a crowd-pleasing Tex-Mex classic that bring sizzling flavor and color to your table. With juicy marinated steak, vibrant peppers, and warm tortillas, this dish is as fun to make as it is to eat. Whether you’re preparing a quick weeknight dinner or hosting a festive fajita night, this simple one-skillet recipe delivers bold, fresh taste in every bite.

Steak Fajitas

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Author: Mari
Total Time: 1 hour
Yield: 4 servings

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Description

These sizzling Steak Fajitas feature tender, marinated strips of beef, sautéed peppers, and onions—all wrapped in warm tortillas for a flavorful Tex-Mex dinner. Easy to make in one skillet, this weeknight favorite bursts with bold spices and fresh garnishes. #steakfajitas

Instructions

In a bowl or resealable bag, mix all marinade ingredients. Add steak and marinate for at least 30 minutes (up to 2 hours for best flavor).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear steak strips for 2–3 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, add bell peppers and onions. Sauté for 5–7 minutes until softened and slightly charred.
Return the steak to the pan and toss with the veggies for another 2 minutes to combine flavors.
Serve immediately in warm tortillas. Garnish with chopped cilantro.