These Steak Fajitas feature tender strips of juicy steak, colorful bell peppers, and onions cooked in a smoky fajita seasoning. Served with warm tortillas and your favorite toppings, they're a restaurant-quality Mexican dinner you can make at home.
Why You'll Love This Recipe
- Juicy, flavorful steak
- One-pan dinner
- Better than takeout
- Ready in 30 minutes
- Perfect for entertaining
- Great for Taco Tuesday
Ingredients
Steak
- 1½ pounds flank steak or skirt steak, sliced into thin strips
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
For Serving
- 8 flour tortillas
- Guacamole
- Sour cream
- Pico de gallo
- Shredded cheese
- Lime wedges
Instructions
Step 1
Combine steak, olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Marinate for 20 minutes.
Step 2
Heat a large cast iron skillet over high heat.
Cook steak for 3 to 4 minutes until browned.
Remove and set aside.
Step 3
Add peppers and onions.
Cook until tender and slightly charred.
Step 4
Return steak to the skillet.
Toss together and cook for 1 minute.
Step 5
Serve sizzling hot with warm tortillas and toppings.
Storage
Store leftovers in the refrigerator for up to 4 days.
Frequently Asked Questions
What's the best steak for fajitas?
Flank steak and skirt steak are traditional and cook quickly.
Can I make fajitas ahead?
Yes. Slice and marinate the steak ahead of time.
What sides go with steak fajitas?
Mexican rice, refried beans, street corn, guacamole, and chips are all excellent choices.