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Steak Fajita Recipe

Easy Steak Fajitas

These sizzling steak fajitas are perfect for busy weeknights! Tender marinated beef strips, colorful bell peppers, and onions come together in under 30 minutes. Serve with warm tortillas and your favorite toppings for a restaurant-quality Mexican meal at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time (Optional) 1 hour
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds skirt steak, flank steak, or sirloin sliced into 1/2-inch strips against the grain
  • 1 large red bell pepper deseeded and sliced into thin strips
  • 1 large green bell pepper deseeded and sliced into thin strips
  • 1 medium yellow onion peeled and sliced into thin strips
Marinade
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced
For Serving
  • 6-8 flour or corn tortillas warmed
  • sour cream optional
  • guacamole optional
  • salsa optional
  • shredded cheese optional
  • lime wedges for serving

Equipment

  • Large skillet or cast iron pan
  • Two zip-top bags
  • Sharp knife
  • Cutting board
  • Jar with tight lid

Method
 

  1. Slice the steak against the grain into 1/2-inch strips. Place the steak strips into one sealable zip-top bag.
  2. Cut the bell peppers and onion into thin strips. Place all vegetables into a separate sealable zip-top bag.
  3. In a jar with a tight-fitting lid, combine olive oil, lime juice, cumin, chili powder, cayenne pepper, salt, black pepper, and minced garlic. Shake vigorously until well combined.
  4. Pour 1/3 of the marinade over the steak, 1/3 over the vegetables, and reserve the remaining 1/3 for cooking. Seal both bags tightly and massage to coat evenly.
  5. Refrigerate both bags for at least 1 hour, or overnight for best flavor development.
  6. When ready to cook, heat a large skillet or cast iron pan over medium-high heat until hot.
  7. Pour the marinated vegetables into the hot skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
  8. Remove vegetables from the skillet and transfer to a plate. Set aside.
  9. Add the marinated steak strips to the same hot skillet. Cook, stirring frequently, until steak is cooked through and slightly charred, about 7-10 minutes.
  10. Return the cooked vegetables to the skillet with the steak. Add the reserved marinade and toss everything together for 1-2 minutes until heated through.
  11. Serve immediately with warm tortillas and desired toppings such as sour cream, guacamole, salsa, cheese, and lime wedges.

Notes

Best Steak Cuts: Skirt steak provides the most authentic flavor, but flank steak and sirloin work well too.
Make-Ahead Tip: You can marinate the steak and vegetables up to 24 hours in advance for deeper flavor and easier weeknight cooking.
Serving Suggestions: Set up a fajita bar with various toppings and let everyone build their own. Serve with Mexican rice and refried beans for a complete meal.
Storage: Leftover fajitas keep in the refrigerator for 3 days and reheat well in a skillet over medium heat.