These steak fajitas are loaded with peppers, onions, and tender steak for a quick and easy dinner any night of the week! The steak is seasoned with a homemade fajita seasoning blend and then cooked to perfection with flavorful veggies! Top them off with some cheese, guacamole, sour cream, or any of your other favorite toppings for an unbeatable meal!
Easy Homemade Steak Fajitas
It's easy to fall into a rut of reusing the same recipes over and over again, especially on those busy weeknights when you just want dinner on the table as soon as possible. This is why I'm always on the lookout for some quick and easy recipes to help you mix it up!
These steak fajitas are exactly that! They are simple and quick to prepare and are totally delicious. Plus, there are so many simple sides, toppings, and condiments that you can use to customize the flavors to meet your family's needs!
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For more Mexican-inspired dishes, take a look at my favorite Mexican recipes and Mexican desserts!
🥘 Steak Fajitas Ingredients
I've started off with a list of my simple base ingredients for steak fajitas. However, there are always some extra things you can add to make your fajitas extra special!
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Red Bell Pepper - ½ of medium red bell pepper, julienned.
- Green Bell Pepper - ½ of medium green bell pepper, julienned.
- Onion - ½ large white onion, sliced.
- Skirt Steak - 1 pound of skirt steak or flank steak, sliced thinly against the grain.
- Fajita Seasoning - 1 tablespoon of fajita seasoning. Use my homemade blend or grab your favorite kind!
- Crushed Red Pepper Flakes (optional) - ½ teaspoon of crushed red pepper flakes if you want to add some heat.
- Lime (optional) - The juice from 1 large lime, if desired.
- Cilantro (optional) - 1 tablespoon of cilantro, chopped for garnish.
- Green Onion (optional) - 4 green onions, chopped for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Steak Fajitas
This recipe is fantastic because it is so easy and beginner-friendly. All you have to do is saute your veggies and then cook the beef! You'll want a cast iron skillet (or another heavy-bottomed skillet), a sharp knife and cutting board, and a wooden spoon.
This recipe is for 4 servings. If you need more, just grab more beef and veggies!
- Heat. In a large cast iron skillet (or another heavy-bottomed skillet), heat 2 tablespoons of extra virgin olive oil over medium-high heat.
- Saute. Once hot, saute ½ of both a red and green bell pepper and ½ large white onion until crisp-tender. Then, remove them from the skillet and set aside.
- Brown the beef. Add 1 pound of sliced steak to the same skillet and season with 1 tablespoon of fajita seasoning (and ½ teaspoon of crushed red pepper, if using). Stir to ensure the meat is thoroughly coated with seasoning and then cook until browned.
- Heat through. Return the peppers and onions to the skillet and stir to combine, cook until heated through. Drizzle the juice from 1 lime over top, if desired.
- Garnish and serve. Remove the skillet from the heat and serve immediately, garnished with 1 tablespoon of chopped cilantro and 4 sliced green onions.
Add your fajitas to some tortillas and top them with salsa, sour cream, or guacamole! Take a look at this list of what to serve with fajitas for some great ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can add in a variety of different colored peppers if you like!
- If you want some more heat in your dish, add a small amount of crushed red pepper flakes!
- I recommend using skirt steak for fajitas, but flank steak is another great choice!
🥡 Storing & Reheating
Place any leftovers into a sealed container and store them in the refrigerator for up to 4 days.
Reheating Steak Fajitas
Reheat your fajitas in a skillet over medium heat with a little bit of olive oil. Stir until heated through.
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❓ Recipe FAQs
Skirt steak and flank steak are both fantastic options for making fajitas! Choose whichever one you like!
Yep! Go ahead and thinly slice your beef while it is still raw. This makes it so that you can brown all sides of the strips of meat while cooking. It also helps it cook quickly!
For starters, you'll want to thinly slice your beef against the grain before cooking. I found that this recipe was perfectly cooked and tender. However, if you want to take it a step further, you can marinade your beef overnight to ensure it is as tender as possible!
🌮 More Mexican Dishes To Make
- Mexican Torta - A popular sandwich that is loaded with carne asada and customized with your favorite toppings!
- Elotes - Roasted corn is coated with a creamy chipotle sauce and then topped with smoked paprika and queso fresco!
- Fresh Mango Salsa - A vibrant salsa that is both sweet and spicy!
- Picadillo Mexicano - A hearty meat and potato dish that can be served on tacos, enchiladas, and more!
- Shredded Chicken Tacos - A quick and easy recipe featuring tender chicken, homemade chicken taco seasoning, and salsa!
- Sour Cream Chicken Enchiladas - Chicken is rolled up in tortillas, topped with a creamy sauce, and baked to perfection!
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📖 Recipe Card
Steak Fajitas
Ingredients
- 2 tablespoon olive oil (extra virgin)
- ½ medium red bell pepper (julienned)
- ½ medium green bell pepper (julienned)
- ½ large white onion (sliced)
- 1 lb skirt steak (sliced into strips)
- 1 tablespoon fajita seasoning (see recipe or use your favorite brand)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 large lime (optional, for juice)
- 1 tablespoon cilantro (optional, chopped for garnish)
- 4 green onions (optional, chopped for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large cast iron skillet (or another heavy-bottomed skillet), heat the extra virgin olive oil over medium-high heat.
- Once hot, saute the peppers and onion until crisp-tender. Then, remove them from the skillet and set aside.
- Add the steak to the same skillet and season with fajita seasoning (and crushed red pepper, if using). Stir to ensure the meat is thoroughly coated with seasoning and then cook until browned.
- Return the peppers and onions to the skillet and stir to combine, cook until heated through. Drizzle lime juice over top, if desired.
- Remove the skillet from the heat and serve immediately, garnished with cilantro and green onions.
Notes
- You can add in a variety of different colored peppers if you like!
- If you want some more heat in your dish, add a small amount of crushed red pepper flakes!
- I recommend using skirt steak for fajitas, but flank steak is another great choice!
- To store: Place any leftovers into an airtight container and store it in the fridge for up to 4 days.
- To reheat: Reheat your fajitas in a skillet over medium heat with a little bit of olive oil.
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