Steak Fajitas

This quick and easy steak fajita recipe uses marinated beef, colorful bell peppers, and red onions. It's perfect for gatherings or a cozy dinner at home. It's quick, easy, healthy, and always a family favorite. 

I love a Mexican dish that brings my family together around the dinner table. And a sizzling platter of steak fajitas? There is nothing better! In fact my kids request fajitas weekly. They love them just as much as tacos.

My favorite way to serve fajitas is to set up a fajita bar. Everyone can grab a tortilla (or lettuce wrap) and load it up with whatever fajita toppings they love for the perfect bite—sour cream, cheese, pico de gallo, salsa. It's an amazing way to make a quick and healthy meal. 

Serve it with baked tortilla chips, queso dip, guacamole, and frijoles charros for a complete Mexican feast! If you’re not in the mood for steak, try these classic Chicken Fajitas, Shrimp Fajitas, and even Tofu Fajitas!

Why You'll Love These Skillet Steak Fajitas

• Amazing leftovers: You'll want to double or triple this recipe because the leftovers are perfect for quesadillas, nachos, fajita rice bowls, and more.
• Faster than takeout: This is one of those meals to keep in your back pocket when you don't feel like cooking. It comes together in no time and couldn't be easier to make.
• Restaurant quality: Too often, fajitas made at home lack that sizzling, charred restaurant flavor. This recipe has all that amazing restaurant flavor from the marinade and hot cast iron skillet.

Ingredients and Easy Swaps

Here's everything you need to make this delicious steak fajita recipe:

• Flank steak: Flank steak comes in a large, regular shape, making it ideal for steak fajitas. I like to keep it whole, so that it stays tender and juicy, but it comes out great sliced before cooking as well. You can also use sirloin, skirt steak, or bavette and it’ll come out just as flavorful and tender.
• Lime: Lime is a staple in Mexican cuisine. It gives a bright, tangy flavor that balances any dish. And it helps tenderize the steak too. You can swap in lemon or a splash of vinegar if you don't have fresh lime juice.
• Fajita seasoning: An easy way to infuse Mexican flavors into any dish! You can buy it at any grocery store, but you can also make homemade fajita seasoning by mixing chili powder, paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper.
• Olive oil: I add a little olive oil to the marinade. But you can use any other oil you have, like avocado oil.
• Worcestershire sauce: A splash of Worcestershire sauce adds depth and umami to the marinade. Soy sauce and some sugar will work fine too.
• Bell peppers: I love using red, yellow, and green bell peppers for a nice color and flavor combo. For a twist, consider adding poblano peppers for some heat.
• Onion: Essential in any fajita recipe! I love using red onions for their slightly sweet taste, but white or yellow onions work. 
• Cilantro: A sprinkle of chopped cilantro instantly brightens up these steak fajitas. If cilantro isn’t your thing, parsley can be used as a substitute for a milder taste.
• Flour tortillas: Flour tortillas are my go-to for fajita recipes because they’re ideal for holding a lot of filling. You can also choose corn tortillas or lettuce wraps for a carb-free meal.
• Toppings: Choose anything from salsa and sour cream to shredded cheese and queso as toppings. Add shredded lettuce, diced tomatoes, avocado, pickled jalapenos, and any other toppings you like.

For less prep time and easy cleanup, make some Sheet Pan Steak Fajitas instead!

What kind of steak is used for fajitas?

There are several kinds of steak you can use for fajitas. But based on experience, the best steak for fajitas is flank or skirt steak. Here are some alternatives:

• Flank steak: Flank steak is lean and offers a robust, beefy flavor ideal for dishes that need marinating. I love slicing it thinly against the grain because it becomes tender and gives a satisfying bite. Plus its more affordable than skirt steak.
• Skirt steak: Another popular choice for any steak fajita recipe. It has an exceptional marbling that makes the most tender and juicy steak fajitas. It’s also naturally flavorful and absorbs marinades well. However, it is more expensive and can be harder to cook correctly.
• Sirloin: Sirloin is a versatile and affordable type of steak, making it perfect for steak fajitas on a budget. It’s lean, flavorful, and tender, so it's still a great choice.
• Bavette: Bavette, also called flap steak, has a rich flavor and a slightly coarse grain. But it remains tender when sliced properly. It cooks quickly, perfect for high-heat methods like grilling or broiling.

How to Make Steak Fajitas

These flavorful steak fajitas are one of the best meals you can make in under 30 minutes. Here's how you can pull it off even during busy weeknights:

1. Marinate the steak: Mix the steak, olive oil, lime juice, Worcestershire sauce, and half of the fajita seasoning in a large bowl. Allow the steak to marinate for at least 15 minutes, up to 2 hours for a deeper flavor. If you are really short on time, even 5 minutes of marinating will add extra flavor. 
2. Cook the steak: Heat a heavy cast iron skillet over medium-high heat and add a drizzle of olive oil. Place the steak in the skillet and cook for 3-4 minutes until lightly browned and seared on one side. Flip it over and cook for 3-4 minutes until the steak is cooked to medium-rare/medium. Once done, remove the steak and cover it loosely with foil to rest. If you prefer to slice the steak before cooking, you can also cook slices of steak for 1-2 minutes per side. If you’re working with thicker cuts, you may need to cook it longer. Avoid overcooking to keep the steak tender.
3. Sauté the veggies: Add the peppers and onions to the skillet and season with half the fajita seasoning. Cook for 4-6 minutes (longer for softer veggies), stirring occasionally until the veggies are tender-crisp and lightly charred. If you want to maintain some crunch, cook them over high heat for a shorter duration.
4. Assemble: Once the steak has rested, slice it into thin strips against the grain. If you're unsure about the grain direction, look for the lines in the meat and cut perpendicular to them. Combine the sliced steak with the peppers and onions in the skillet. Squeeze fresh lime juice over the top and sprinkle with cilantro.
5. Serve: Put some fajitas in warm tortillas and add more fresh cilantro and extra lime wedges. Add all your favorite toppings like salsa, sour cream, and cheese or pile on mixed greens or cauliflower rice for a lighter option.

Recipe Tips and Tricks

Skip the takeout and whip up some steak fajitas at home. Here are some simple tips to make weeknight meals less stressful:

• Marinate ahead of time: This is one of the most essential steps in making fajita steak. Use lime juice to infuse more flavor into the meat! Best if you can marinate your steak at least 15 minutes before cooking.
• Add other veggies: Aside from bell peppers and onions, you can add or swap in vegetables like thinly sliced carrots, mushrooms, fresh corn, butternut squash, and cauliflower.
• Swap seasoning: If you don't have fajita seasoning, taco seasoning is a great alternative and typically contains similar spices. Better yet, make your own fajita seasoning with this recipe!
• Cook over high heat: Cook your steak over high heat for that perfect sear. A good, large cast iron skillet can give you the best results! You know the pan is hot enough if you add a drop of water, and it immediately evaporates. 
• Do not flip too soon: If your steak is sticking to the pan, it likely isn't done searing yet. The steak will easily release from the pan when it is ready to be cooked. 
• Rest the meat: After cooking, let the steak rest for a few minutes before slicing to keep it juicy.
• Use fresh and warm tortillas: Homemade tortillas would be the best pick. But store-bought tortillas are a good choice as well, just remember to warm them up before serving! Quickly charring them over a gas stove flame is a game changer. 

Ways to Serve Steak Fajitas

Steak fajitas are versatile not only because they can be served on any occasion but also because they can be transformed into new dishes with little effort!

• Quesadillas: For kids and cheese lovers, add a heap of shredded cheese to your tortillas along with your steak fajitas. Grill it until it’s crispy on the outside and gooey on the inside for that perfect quesadilla.
• Fajita bowls: Top rice or quinoa with steak fajitas, then add black beans, avocados, and corn for an even more filling meal.
• Loaded nachos: Turn your fajitas into nachos! Layer tortilla chips or mini. bell peppers with the steak, veggies, and plenty of cheese, then bake until everything is melty and delicious.
• Salads: Create a fajita-inspired salad by serving the steak and veggies over mixed greens. Top with avocado, cherry tomatoes, and a light lime vinaigrette for a light and refreshing meal.

Best Toppings for Steak Fajitas

That’s not all! Go crazy with the best fajita toppings to make your dish more flavorful and delicious.

• Pico de gallo: While they give similar flavors, pico de gallo is less runny than salsa. It's also always made with fresh ingredients, which makes a world of difference to true foodies!
• Grated Cotija cheese: Swap your go-to cheeses with Cotija for a salty, tangy flavor that balances the smoky meat. It has the crumbly texture of feta and the aged flavor of Parmesan.
• Pickled red onions: Upgrade your fajitas with some pickled red onions for a refreshing, tangy twist.
• Sour cream: This thick and tangy condiment adds a creamy contrast to the savory flavor of beef fajitas.
• Black or pinto beans: Add fiber and tons of flavor with some black beans, pinto beans, or refried beans. 
• Pickled jalapeños: If you find fresh jalapeños too hot, the pickled version may just be the perfect balance between spicy and tangy.

Storage, Reheating, and Meal Prep

Fajitas keep well in the fridge and it maintains a lot of its flavor after reheating. Many fajitas recipes are also excellent for meal prep!

• To store: Store the ingredients in separate airtight containers and keep them in the fridge for 4 to 5 days.
• To reheat: It's best to reheat the dish in a skillet over medium heat. But if you’re in a hurry, simply pop it in the microwave until it’s warm.
• Meal prep: Divide it into servings before refrigerating. Enjoy your homemade fajitas as burritos, quesadillas, fajita bowls, and loaded nachos any day of the week.