Looking for a delicious, family-friendly meal? Try these steak fajitas! They’re packed with Tex-Mex flavor and perfect for a quick and easy weeknight dinner.
A craving for Steak Fajitas is tough to shake. Juicy, flavor-packed, sizzling fajitas steal the show in any Tex-Mex restaurant. And with this recipe, they’re an irresistible and easy option for a quick weeknight dinner! Serve up glossy strips of sirloin steak and tender veggies, pan-fried with a generous amount of fajita seasoning and wrapped in warm flour tortillas.
Why You’ll Love This Easy Steak Fajitas Recipe
- Easy. Fajitas are one of the easiest meals to make, especially if you’re new to cooking. All it takes is a few minutes and one pan on the stovetop!
- Satisfying. These homemade steak fajitas are beefy and tender, loaded with bell peppers for that delicious crunch factor.
- Budget-friendly. Homemade fajitas are the best excuse to save money. Why go to a restaurant when you can serve up a huge, sizzling batch of steak fajitas at home?
What Are Fajitas?
Fajitas are a Tex-Mex dish consisting of thin strips of grilled meat served in a sizzling skillet alongside sliced and sautéed bell peppers and onions. Fajitas usually come with a side of flour or corn tortillas and various toppings, so you can “DIY” your own fajita taco. I’m sharing my skillet version here, but you can also try my crock pot steak fajitas and these oven-baked sheet pan steak fajitas.
Steak Fajitas Ingredients
- Fajitas Seasoning: I use my homemade fajitas seasoning mix but you can use your favorite store-bought mix.
- Steak: Lean sirloin or another quick-cooking cut of steak is best (see below).
- Bell Peppers and Onions: Slice up a combination of green, red, and yellow bell peppers, and yellow onion.
- Flour Tortillas: You can use regular or whole wheat flour tortillas, slightly warmed up.
- Toppings: Shredded cheese, sour cream, and guacamole.
What Kind Of Steak Is Used For Fajitas?
The best steak for fajitas is a quick-cooking cut, like sirloin, skirt steak, or flank steak. You’ll slice the steak into thin strips before you start. When cutting the steak for fajitas, it’s important to cut against the grain. This means looking at which direction the lines run in the meat (the “grain”) and slicing across it. Cutting against the grain shortens the muscle fibers, which produces a juicer, more tender steak.
How to Make the Best Steak Fajitas
You’re going to LOVE this easy fajitas recipe, fo’ sizzle. Here’s how to make it:
- Sauté the peppers and onions. First, you’ll get the sliced bell peppers and onions sautéing in a cast iron skillet with oil and fajita seasoning.
- Add steak. Once the veggies are tender, remove them from the pan and add your steak strips. Stir in additional fajita seasoning and sear until the steak is done to your liking.
- Combine. Add the veggies back into the pan with the steak. Let everything heat through for a couple of minutes longer.
- Serve! Spoon your steak and veggies over a warm tortilla and top them with cheese, sour cream, and avocado. See further on for more serving ideas.
Ways to Serve Steak Fajitas
- Tacos. Make steak fajitas tacos by piling your flour tortillas high with your favorite toppings. We love topping our fajitas with the classics, like sour cream and mango guacamole. But you can also enjoy them with this Restaurant-style salsa, fresh cilantro, avocado, cheese, etc.
- Bowls. These fajitas make an easy topping for homemade taco bowls served over fluffy white rice, grains, or salad leaves.
- Salad. Pair your fajitas with a Tex-Mex salad or grilled zucchini salad.
- Sofritas. Make it a meal with my Chipotle copycat sofritas.
- Appetizers. Make a fajita bar with all the fixings, served alongside more tasty snacks like Southwest egg rolls, cheesy sheet pan nachos, or carne asada street corn dip with crunchy tortilla chips.
How To Meal Prep Steak Fajitas
- To make ahead, simply slice up your peppers, onions, and steak strips the day before, store them in separate bags, and place the bags into the fridge. They’ll be ready to go the following day.
- Bonus Tip! I love to marinate my steak with the chili lime marinade from my churrasco steak recipe. I just add it to the bag with the steak strips and let it soak. When ready to cook, discard the marinade and cook the steak as directed.
Storing and Reheating Leftovers
- To store fajitas, place the cooled leftover steak and veggies into airtight containers and refrigerate within 1-2 hours of cooking. They’ll keep in the fridge for up to 4 days or in the freezer for up to 2 months. Defrost the fajitas in the fridge before reheating.
- To reheat, warm the steak and veggies in a skillet on the stovetop or in the microwave until hot throughout.
More Fajitas Recipes
- Portobello Mushroom Fajitas
- Chili Lime Steak Fajitas in Foil Packs
- Skillet Shrimp Fajitas
- Chicken Fajitas in Foil Packs
- Steak Fajita Roll-Ups
Steak Fajitas
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons Fajitas Seasoning Mix, divided
- 1 pound sirloin steak, cut into strips
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 large yellow onion, thinly sliced
- 8 flour tortillas, warmed
- shredded cheese, for topping, optional
- sour cream, for topping, optional
- guacamole, for topping, optional
Instructions
- Heat olive oil in a cast iron skillet or pan over medium-high heat.
- Add the bell peppers and onion; season with 1-1/2 tablespoons of the fajitas seasoning mix and cook for 5 to 6 minutes or until tender, stirring frequently.
- Transfer the vegetable mixture to a plate and set aside.
- Add the sliced steak to the skillet; season with 1-1/2 tablespoons of the fajitas seasoning mix and cook for 3 to 4 minutes, or to a desired doneness.
- Stir in the previously prepared veggies; continue to cook for about 2 minutes, or until everything is heated through.
- Spoon the steak and veggies over warm tortillas.
- Serve topped with cheese, sour cream, and guacamole if desired.
Notes
- To make ahead, slice up the peppers, onions, and steak strips the day before, store them in separate containers or bags, and keep them refrigerated until the following day.
- To store fajitas, transfer them to airtight containers and keep them in the fridge for up to 4 days or in the freezer for up to 2 months. Defrost in the fridge before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I freeze this if so at what stage
Yes, you can definitely freeze the fajitas, cooked or uncooked, but you want to freeze only the filling. Freeze the flour tortillas separately.
These came out great. I did chicken instead of beef and for the fajitas seasoning I used 1/4 tsp of chili. Will be making again. Thanks so much for sharing.
Looks Lucious! Can’t wait to try it! Thank you!
Just when you think you know someone, you find out their meth manufacturers–oy! Imma need all the fajitas you got, m’kay?
YUM GIRL!!! It doesn’t get better than these fajitas.
My kids would go crazy for these! Guess what is going on the dinner menu?!
And holy cow…a meth lab?! Now that is a little scary!
Wow, that is some week! I hope you recover soon from the dental work so you can make this again and take a bite! Hope your little one gets better soon! Love these fajitas, Kate!
I’m with you! I love well done steak! These look amazing! And, by the way, a meth lab!? Holy cow–craziness!
There is never a time that fajitas don’t sound lovely!! These are picture perfect!
I love fajitas, what a great recipe! Totally going to make this one soon. And yes, you deserve a vacation. Meth lab? For real? Crazy!
“Don’t hate on my overly well done steak. In this house, THAT is how we do beef. ” Not even kidding, my mum wanted to disown me when I once ordered steak medium-well done. she thought i’d die.
You definitely need a vacay after all that, or well…these fajitas. A good compromise?
LOL. I just pinned it and it said someone pinned it into a vegan board. Best.
HAHAHA! Yeah – these are TOTALLY vegan! Oh good LAWD! 😀
Well. It’s the immigrant in us. LOL!! 😉
Well, you win for the most interesting week! I kind of have to laugh about the car thing (so shocking that a meth lab was so close!!) Funny you mention the cooked steak. I made beef tenderloin for the first time and did it really medium rare like my husband likes it, but I had to throw some pieces back in the oven for the people who get grossed out!
WOW! What a week! Meth lab?! You just never know what’s going on next door do you? Love these delicious fajitas. Perfect for a celebratory dinner!