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Sizzling Steak Fajitas

Close-up of sizzling steak fajitas with colorful bell peppers and onions in a cast iron skillet.

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Make restaurant-style steak fajitas at home with this easy recipe. Marinate tender steak strips and quickly sear them with colorful peppers and onions for a flavorful Tex-Mex skillet meal.

Ingredients

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  • 1.5 lbs skirt steak or flank steak, thinly sliced against the grain
  • 1/4 cup olive oil, divided
  • 1/4 cup lime juice (from about 2 limes)
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 8 warm tortillas
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese

Instructions

  1. In a bowl, combine 2 tablespoons of olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the sliced steak and toss to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  2. Heat the remaining 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat.
  3. Add the sliced onions and bell peppers to the hot skillet. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
  4. Add the marinated steak to the same skillet in a single layer (you may need to cook in batches to avoid overcrowding). Sear for 2-3 minutes per side, until browned and cooked through.
  5. Return the cooked vegetables to the skillet with the steak. Toss to combine and heat through.
  6. Serve the steak fajita mixture immediately with warm tortillas and your favorite toppings.

Notes

  • For best results, slice the steak thinly against the grain.
  • Don’t overcrowd the pan when cooking the steak; cook in batches if necessary to ensure a good sear.
  • Adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.

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