Steak fajitas are one of my favorite easy Mexican-inspired meals! Bursting with rich flavors thanks to the addition of peppers and onions, it’s a unique take on a classic fajitas recipe.
I’ve always been a big fan of chicken fajitas — they’re a fun way to switch up weeknight dinner and my family loves them too. I’ve been trying to think of a delicious variation, when suddenly it hit me: I should try them with steak instead!
I actually came up with this recipe when I was searching for a way to use up some leftover steak I had in the fridge. Whenever I have extra servings after a meal, I’m always on the lookout for ways to use them for future dishes. And so, this flank steak fajitas recipe was born!
That means you can absolutely use either freshly cooked steak or leftovers for this dish. I like working with flank steak myself, but I’ll also give you some other cuts that you can try instead.
If you’ve been wondering how to make steak fajitas, I’m here to teach you everything you need to know!
How to make Steak Fajitas
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: If you don’t have leftover steak, cook your steak first. I swear by my air fryer flank steak! Make sure to slice it into strips when it’s done.
STEP TWO: Add the peppers, onion, oil, garlic, cumin, lime juice, and red pepper flakes to a medium-sized bowl and toss to coat everything evenly.
STEP THREE: Preheat your cast iron skillet over medium heat with a bit of oil, then add the peppers and onion mixture. Sauté until the onions turn opaque and the peppers have softened — about 5-10 minutes.
STEP FOUR: Push the peppers and onions to one side of the pan, then add the steak to the other side. You can skip this step if your steak is already nice and hot!
STEP FIVE: Warm the tortillas in your oven or air fryer. Then layer steak, peppers and onions, queso fresco, and any other toppings (like this yummy avocado crema) into each tortilla and serve!
What to Serve With This Steak Fajitas Recipe
- Air Fryer Avocado Fries
- Mango Habanero Salsa
- Air Fryer Tortilla Chips
- Ninja Foodi Rice (add cilantro and lime!)
- Cajun Corn on the Cob
- Smoky Red Pepper Crema
Variations for Flank Steak Fajitas
- Use a different protein. If you prefer chicken, pork, shrimp, or even tofu, you can use that instead of steak.
- Make nachos. If you want a fun and easy dish that the whole family can share, turn this steak fajita recipe into nachos! Instead of filling the tortillas, simply serve the ingredients over a bed of tortilla chips. Top with a bit of extra cheese, broil in the oven for 2-3 minutes, and voila.
- Low carb? No problem. You can ditch the tortillas and enjoy a hot and tasty fajita bowl if you prefer.
- Opt for a different cut of steak. Skirt steak, sirloin, or hangar steak would all work!
More Steak Recipes
- Ninja Foodi Steak
- Crock Pot Steak Cubes
- Air Fryer Steak Bites
- Air Fryer Ribeye Steak
- Frozen Steak in the Air Fryer
- Air Fryer Sirloin Steak
- Air Fryer Skirt Steak (Carne Asada)
- 45 Juicy Steak Dinner Ideas
I Don’t Have a Cast Iron Skillet. What Else Can I Use?
I swear by my cast iron skillet because it heats up evenly every time. Plus, they’re actually pretty inexpensive and already come pre-seasoned.
If you don’t have one, you can use any non-stick skillet for this recipe. This skillet is one of the best options, and I use it in my kitchen all the time!
What is Fajita Seasoning Made of?
Classic fajita recipes typically feature a combination of cumin, chili powder, paprika, garlic and onion powder, and cayenne.
I opt to use cumin and crushed red pepper flake since the leftover beef may already be seasoned. You can feel free to get creative with your seasonings if you like — crank up the heat with added spice, or tone things down by omitting the spicy stuff completely.
More Cast Iron Skillet Recipes
- Carne Asada Quesadillas
- Cast Iron Chicken Breast
- Shrimp Scampi Recipe Without Wine
- Creamy Jalapeno Corn
- Cast Iron Pork Tenderloin
- Sauteed Butternut Squash
- Cheesy White Bean Tomato Bake
What Are the Best Toppings for Steak Fajitas?
You can top your flank steak fajitas with a variety of toppings!
- Fresh salsa
- Pico de gallo
- Parsley or cilantro
- Sour cream
- Queso fresco
Other Mexican-Inspired Recipes You’ll Love:
- Instant Pot Tilapia Fish Tacos
- Taco Lasagna
- Instant Pot Fajitas
- Air Fryer Nachos
- Carne Asada Quesadillas
- Air Fryer Chicken Fajitas
- Air Fryer Taquitos
- Air Fryer Flautas
- Instant Pot Chicken Taco Bowls
- Taco Salad with Catalina Dressing
Looking for other ways to use leftover steak? Check out these 25 easy ideas!
- 3/4 pound leftover flank steak, cut against the grain into strips
- 2 tablespoons oil, divided
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 medium onion, sliced
- 1 tablespoon lime juice (1/2 lime)
- 2 cloves of garlic, minced
- 1/4 teaspoon cumin
- 1/8 teaspoon crushed red pepper
- salt and pepper to taste
- 8 tortilla shells (corn or flour)
- 1/2 cup queso fresco (or shredded Mexican cheese)
- 4 stems fresh cilantro, chopped
- Sour cream
- Avocado, diced
- In a medium bowl, combine the peppers, onion, 1 tablespoon oil, minced garlic, cumin, lime juice, and red pepper. Toss to coat.
- Preheat a cast iron skillet over medium heat with remaining 1 tablespoon of oil.
- Add the pepper and onion mixture to the pan and saute until the onions are opaque and the peppers have softened, about 5 to 10 minutes.
- Push the peppers and onions to one side of the skillet and add the sliced leftover steak to the other side to warm it up.
- Warm tortillas in the oven or air fryer wrapped in foil, on a skillet sprayed with oil, or in the microwave covered with a damp paper towel.
- Add the flank steak, peppers, onions, and queso fresco into each tortilla and serve!
Use a tender slice of steak, like a flank or skirt steak for a flavorful and tender fajita.
Amount Per Serving: Calories: 708Total Fat: 44gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 118mgSodium: 860mgCarbohydrates: 41gFiber: 11gSugar: 6gProtein: 41g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.