There are few things in the world more satisfying (and downright delicious) than sinking your teeth into a sizzling hot Steak Fajita, straight from the skillet and bursting with color. This Steak Fajitas recipe truly delivers on all fronts: tender strips of juicy beef, a perfect blend of spices, and a rainbow tumble of sautéed peppers and onions, all tucked into warm tortillas with your favorite toppings. Even better, it’s ready in under an hour and the process is as simple as it is rewarding—making this the ultimate weeknight dinner. Whether you’re a fajita fanatic or new to Tex-Mex at home, get ready to wow your taste buds with bold flavors, easy prep, and endless possibilities.
Why You’ll Love This Recipe
- Quick Weeknight Wonder: With just 10 minutes of prep and 15 minutes of cooking, fajitas are a weeknight superhero—no fuss, no complicated steps, just pure flavor.
- Incredible Flavor: The magic lies in the marinade and that homemade fajita seasoning—each bite explodes with savory, spicy, and citrusy notes.
- Ultimate Customizability: You decide which peppers, toppings, and tortillas to use. Make it your own!
- Crowd-Pleaser: Perfect for family dinners or casual gatherings—just pile everything onto the table, and let everyone build their own fajitas.
- Minimal Cleanup: Everything cooks in the same pan, and leftovers reheat beautifully for tasty lunches.
Ingredients You’ll Need
Here’s a breakdown of what goes into these unforgettable steak fajitas—and why it matters:
- Skirt Steak: Classic fajita cut. Super flavorful and stays tender if you marinate and slice against the grain. Other options: flank, sirloin, flat iron, even strip steak—all work!
- Salt: Essential for drawing out and enhancing all the meaty goodness.
- Fajita Seasoning Mix: Chili powder, cumin, paprika, oregano, coriander, onion powder, garlic powder, black pepper—this combo is non-negotiable for authentic fajita flavor!
- Avocado Oil: The high smoke point is perfect for quick, hot searing. Swap with olive oil if needed.
- Lime Juice: Bright and zesty, it tenderizes the steak and adds vibrant acidity.
- Fresh Garlic: Sliced, not minced! Slices won’t burn during searing and infuse the marinade.
- Hot Sauce: Adds just the right level of tangy heat—choose your favorite.
- Brown Sugar: Rounds things out with a hint of sweetness and helps create those craveable caramelized edges.
- Cinnamon: Just a whisper for depth—trust me, it makes everything pop!
- Bell Peppers (any color): For color, crunch, and signature fajita sweetness.
- Red Onion: Mellows out as it cooks, with gorgeous color and delicate bite.
- Tortillas (6-inch flour): Warm, soft, and perfectly sized for fajitas. Feel free to try corn tortillas for a gluten-free twist.
- Favorite Toppings: Mexican cheese, sour cream, avocado, salsa, jalapenos, sliced limes, cilantro—the more the merrier!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Feel like switching it up? Fajitas are endlessly adaptable:
- Chicken Fajitas: Swap steak for chicken breast or thighs—follow the same seasoning and marinating process.
- Veggie Fajitas: Skip the meat! Load up with mushrooms, extra peppers, and even slices of zucchini or portobello.
- Sheet Pan Fajitas: Toss everything on a pan and roast at 425°F for a set-it-and-forget-it meal.
- Spicy Fajitas: Add extra hot sauce, cayenne, or fresh sliced jalapenos to the marinade.
- Low-Carb: Serve steak and veggies over greens or in lettuce wraps instead of tortillas.
How to Make Steak Fajitas
Let’s break this down step-by-step so you can enjoy fajitas in no time:
Step 1: Prep and Tenderize the Steak
Lay your steak on a board, cover with plastic wrap, and gently pound it with a meat mallet. This not only tenderizes but guarantees flavor in every bite. Sprinkle each side generously with salt.
Step 2: Mix Seasoning and Marinade
Stir together all seasoning ingredients in a bowl. Set 1 teaspoon aside for the veggies. Rub the rest all over your steak—don’t be shy!
In a large freezer bag, mix avocado oil, lime juice, sliced garlic, hot sauce, brown sugar, and a pinch of cinnamon. Add the seasoned steak, seal the bag, and let it marinate at room temperature for 25-30 minutes (up to 4 hours if you’ve got extra time, but don’t leave it longer).
While steak marinates, slice peppers and onions, and get toppings ready. Wrap tortillas in foil and warm them in a 300°F oven for 10-15 minutes.
Step 3: Sear the Steak
Heat oil in a heavy skillet (cast iron is ideal) over medium-high heat. When it’s nice and hot, add the steak—leave marinade and garlic behind in the bag. Sear for about 3 minutes per side, or until cooked how you like. Remove steak and let it rest (this is key for juiciness).
Step 4: Sauté Peppers and Onions
Add another splash of oil to the hot skillet. Toss in peppers and onions with a sprinkle of salt and the reserved teaspoon of fajita seasoning. Cook about 5-7 minutes, stirring occasionally, until softened and caramelized. Turn heat down to low.
Step 5: Slice and Serve
Once rested, slice steak into thin strips against the grain for melt-in-your-mouth tenderness. Return the steak strips to the skillet, toss everything together just to heat, and serve right away.
Pile into warm tortillas, add all your favorite toppings, and enjoy!
Pro Tips for Making the Recipe
- Marinate, Marinate, Marinate: Even a quick 25 minutes makes a world of difference in flavor and tenderness.
- Always Slice Against the Grain: Hold the knife perpendicular to the direction of the muscle fibers—this keeps the steak melt-in-your-mouth tender.
- Don’t Overcook the Steak: Aim for medium-rare. The steak keeps cooking as it rests, and you can always give it another minute in the skillet if you like it more done.
- High Heat is Key: For great char and caramelization on both steak and veggies, cook with a hot skillet.
- Warm Those Tortillas: Nobody wants a cold tortilla—warming them keeps everything soft and pliable.
How to Serve
Serve Steak Fajitas sizzling hot, family-style! Arrange everything on a platter: tortilla stacks, steak, sautéed veggies, and small bowls of all your favorite toppings—let everyone build their own. These fajitas are perfect with a side of Mexican rice, refried beans, or a crisp salad.
Pairing Suggestions
- A classic margarita or a cold Mexican beer
- Tortilla chips with fresh guacamole or salsa
- Corn salad or grilled street corn for a summer vibe
Make Ahead and Storage
Storing Leftovers
Transfer leftover steak, veggies, and tortillas to airtight containers and refrigerate for up to 3 days.
Freezing
Wrap the fajita filling tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Quickly reheat steak and veggies in a skillet over medium heat, or microwave for about a minute. Warm tortillas in the oven or on a skillet to keep them soft.
FAQs
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Can I use a different cut of steak if I can’t find skirt steak?
Absolutely! Flank, sirloin, flat iron, or strip steak are all fantastic alternatives. Just remember to slice thinly against the grain after cooking for the most tender results.
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Do I have to marinate the steak, or can I skip that step?
Please don’t skip the marinade—it’s what gives the steak deep flavor and that signature fajita tenderness. Even 25 minutes makes a big difference, so try to plan for at least that much time.
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What’s the best way to make fajitas if I’m serving a crowd?
For a party, double or triple the ingredients and use two pans—or make everything on a large sheet pan in the oven for hands-off fajitas without the stovetop juggling.
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Can I make steak fajitas ahead of time?
Yes! Prep and marinate the steak ahead, slice your veggies and store separately, then cook everything right before serving for that fresh-off-the-skillet sizzle. Fajitas also make great reheated leftovers.
Final Thoughts
Steak Fajitas check every box: fast, full of bold flavor, endlessly customizable, and just plain fun to eat. Whether you’re looking for a speedy weeknight meal or a way to feed friends and family with style and ease, this recipe is sure to become a well-loved favorite. Don’t be afraid to experiment with toppings, spices, and cuts of meat—fajitas are endlessly adaptable to your tastes. Dig in, savor every bite, and enjoy the sizzle!
Print
Steak Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 fajitas 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
These classic Steak Fajitas feature tender, juicy skirt steak marinated in a bold and zesty blend of spices and lime juice, seared to perfection, then tossed with vibrant peppers and onions. Served with warm tortillas and your favorite toppings, this recipe makes for a restaurant-worthy meal right at home. Ideal for weeknight dinners or gatherings, these fajitas are easy to prepare, customizable, and full of authentic Tex-Mex flavor.
Ingredients
Seasonings
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Marinade
- 3 tablespoons avocado oil (or olive oil)
- 1/4 cup lime juice
- 4 cloves garlic, thinly sliced
- 2 teaspoons hot sauce
- 2 teaspoons brown sugar
- 1/8 teaspoon cinnamon
Fajitas
- 1 1/4 lbs. skirt steak (see notes for substitutes)
- Kosher salt to taste (about 1 teaspoon per pound)
- 1–2 tablespoons avocado oil (or olive oil), for searing
- 2 bell peppers, sliced (any color)
- 1 small red onion, sliced
- 8–10 (6-inch) flour tortillas
For Serving
- Mexican cheese
- Sour cream
- Avocado
- Salsa or diced tomatoes
- Jalapenos
- Sliced limes
- Cilantro
- Guacamole (optional)
Instructions
- Warm the Tortillas: Preheat your oven to 300°F (150°C). Create two stacks of 4-5 tortillas, wrap each stack in foil, and bake for 10-15 minutes. This step ensures your tortillas are soft and ready for serving; place them in the oven just before you begin cooking the peppers and onions.
- Tenderize and Season the Steak: Place the steak on a cutting board, cover with plastic wrap, and gently pound each side with the textured side of a meat mallet to tenderize. Season all sides generously with kosher salt (about 1 teaspoon per pound).
- Apply Seasoning Rub: In a small bowl, combine all of the seasoning ingredients. Set aside one teaspoon of the mixture for the vegetables, and rub the remainder over the entire surface of the steak for maximum flavor.
- Marinate the Steak: In a gallon-sized freezer bag, combine all marinade ingredients. Add the seasoned steak, seal the bag, and remove as much air as possible. Let the steak marinate at room temperature for 25-30 minutes, or up to 4 hours in the refrigerator. While marinating, prepare the remaining fajita ingredients.
- Cook the Steak: Heat 1-2 tablespoons oil in a large skillet (preferably cast iron) over medium-high heat. Remove the steak from the marinade, discard any marinade and garlic. Once the skillet is hot, sear steak for about 3 minutes per side, or until it reaches your preferred doneness (medium-rare recommended). Let the steak rest—do not slice yet.
- Sauté the Peppers & Onions: Add a little more oil to the skillet if needed, and increase heat to medium-high. Add sliced bell peppers and onion, sprinkle with reserved teaspoon of seasoning and a pinch of salt. Sauté for 5-7 minutes, until vegetables are tender and slightly charred. Reduce heat to low to keep warm.
- Slice and Combine: Slice the rested steak thinly against the grain (this is crucial for tenderness). Return the sliced steak to the skillet with the peppers and onions, and toss to combine and heat through.
- Serve: Serve immediately, filling warm tortillas with steak, peppers, and onions. Add your favorite toppings such as sour cream, avocado, salsa, jalapenos, limes, cilantro, and cheese.
Notes
- Cuts of Steak: Skirt Steak is traditional, but flank, sirloin, flat iron, or strip steak also work well.
- Always cut steak against the grain for the most tender bites.
- Marinate up to 4 hours, but no longer or the acid will toughen the meat.
- Don’t overcook the steak: It’s best to slightly undercook; the heat from resting and reheating in the skillet will finish it off. Aim for medium-rare.
- Use thinly sliced garlic for the marinade; minced garlic may burn.
- Leftover fajita filling can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.
- This recipe makes approximately 8 fajitas.
- Customize with your favorite toppings such as guacamole, salsa, or extra cheese.
- Try using chicken with this marinade for chicken fajitas.
Nutrition
- Serving Size: 1 fajita
- Calories: 285
- Sugar: 4g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
