Steak Fajitas

My recipe for steak fajitas uses simple ingredients, including peppers, onions, and steak. I even marinate the steak to get maximum flavor!

My Favorite Steak Fajita Recipe

Beef Steak Fajita Recipe Ingredients

• Steak – I love using flank steak, but skirt steak will work well too. I’ve even used other cuts of leftover steak.
• Bell peppers – I love to use a blend of green, red, and yellow, but any color sweet peppers will work. I’ve also used a poblano pepper to give the dish a little more heat.
• Onion – I recommend a red onion for the most flavor, but a sweet or white onion will work too.
• Fajita seasoning – I love using Meat Church Fajita seasoning or Old El Paso if I’m grabbing some quick at the store.
• Oil — I use olive oil, but I’ve used vegetable and corn oil in the past with these too.
• Marinade – I use Lawry’s Steak & Chop Marinade. It’s my favorite!
• Tortillas — I use both corn tortillas and flour tortillas.

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: Season the flank steak with 1 tablespoon of fajita seasoning, rubbing it evenly over the surface. Place the steak in a shallow dish or Ziploc bag and pour in the marinade. Ensure the steak is well-coated. Marinate in the refrigerator for 2-4 hours or overnight.

STEP TWO: Heat 2 tablespoons of oil in a large cast iron skillet (or regular skillet) over medium-high heat. Add the sliced peppers, red onion, and 1/2 tablespoon of fajita seasoning. Cook them for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly charred. Remove the veggies from the skillet and set aside.

STEP THREE: Remove the steak from the bag and discard the steak fajita marinade. Heat the remaining 2 tablespoons of oil in the same skillet over high heat. Once it becomes hot, add the steak and sear for 3-4 minutes on each side for medium-rare. Adjust cooking time for your desired doneness. I love medium rare to medium.

STEP FOUR: Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute within the meat. After resting, slice the steak against the grain into thin slices.

STEP FIVE: Serve the sliced steak and cooked vegetables on tortillas, garnished with fresh cilantro, cheese, and guacamole if desired.

Tips for the Best Steak Fajita Recipe

• Cook the steak before cutting it into slices to get a nice tender bite. I have tried cooking it in strips and the steak always taste a little too tough for my taste.
• Marinate the steak at least 2 hours to let the flavors get into the meat. I love to marinate it overnight to make dinner even easier, plus it brings in even more flavor!
• Use a mix of colorful sweet peppers. It looks nicer when plated and each color has its own slight flavor profile.
• Wait at least 5 minutes before slicing the steak. I find this gives the steak time to reabsorb its juices and results in a juicier steak. And, make sure to cut it against the grain.
• Load up the steak fajitas with delicious toppings. Fajitas always taste better when topped with your favorites. I love to top mine with guacamole, cilantro, a little Mexican cheese, and a nice squeeze of a lime.

Steak Fajitas Variations and Substitutions

• Use a different protein. I’ve made this recipe with chicken, pork, shrimp, and even tofu and it turns out delicious!
• Turn them into nachos! I’ve turned these into nachos by serving the fajitas over a bed of tortilla chips with a bit of extra cheese on top and broiled for a few minutes. I will typically cut the steak into smaller pieces when making these.
• Make these more low carb by serving them as a tasty fajita bowl instead.
• Opt for a different cut of steak. Skirt steak, sirloin, or hangar steak all work!
• Use leftover steak by cutting the steak and reheating them in the skillet alongside the peppers and onions.

What to Serve With This Beef Steak Fajita Recipe

I love rounding out my Mexican-inspired dinner with some Mexican rice, avocado fries or tortilla chips to dip in my mango habanero salsa! The blend of flavors stands up really nicely to the steak fajitas.

I’ve also been known to whip up a batch of rice and add a little cilantro and lime to go with my fajitas. I also can’t go wrong with Cajun corn on the cob on the side or some churros for dessert!

Steak Fajitas FAQs

Best Steak for Fajitas

Flank steak is my go-to option for steak fajitas, although skirt steaks can work well too. Both cuts have rich flavor and texture that stands up well to high-heat cooking.

I recommend looking for cuts with vibrant, deep red color and consistent marbling. Good marbling, or those tiny streaks of fat within the meat, means the steak will cook up juicy and flavorful.

Best toppings for Flank Steak Fajitas

Whenever I make fajitas for my family, I like to set out bowls or ramekins with fresh salsa, pico de gallo, avocado crema, parsley or cilantro, sour cream, and queso fresco. That way, each of my kids can make their own fajitas.

When I’m in the mood for some heat, hot sauce and some jalapeño slices are always a good idea! Or I just add a bit of cayenne pepper into the seasoning.

How do I store This Beef Steak Fajita Recipe

Let the steak fajitas fully cool before storing them in an airtight container in the refrigerator for up to 3-4 days. I recommend keeping the meat and vegetables separate from the toppings and tortillas or they could become soggy.

How to make Steak Fajitas without a cast iron skillet

I love my cast iron skillet because it heats up evenly every time. Plus, they’re actually pretty inexpensive and already come pre-seasoned. But, my recipe can be made just as easily in any skillet!

What is Fajita Seasoning Made of?

Classic fajita seasonings typically feature a combination of cumin, chili powder, paprika, garlic and onion powder, and cayenne. I use a store-bought version in this recipe and recommend either the Meat Church Fajita Rub or Old El Paso’s fajita seasoning when I need to grab something quick at the store.

More Easy Dinner Recipes

• Chicken spaghetti recipe
• Crock pot mac and cheese
• Smothered pork chops
• Chicken cordon bleu
• Slow cooker pulled pork
• Baked chicken tenders
• Chicken fajita wraps
• Baked tilapia
• Ways to use leftover steak