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!
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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.