Easy Steak Fajitas
Sizzling steak fajitas are my answer to a quick dinner. Juicy strips of steak, vibrant peppers, and a punchy marinade—served hot in a soft tortilla with all the fixings.
It’s a meal that comes together in under half an hour, and everyone at the table gets to build their own perfect bite!
Variations & Substitutions
If you’re feeling spicy, swap in sliced jalapeños or add a dash of cayenne pepper to the marinade. For a smoky twist, try chipotle powder instead of smoked paprika.
Swap skirt steak for sirloin or ribeye if you’re feeling fancy. You can also use corn tortillas for a different flavor, or add a handful of shredded lettuce for crunch.
Tips & Tricks for Perfect Results
Slice your steak thinly against the grain for the most tender bites. Let the steak marinate for at least 10 minutes, but if you have time, 30 minutes is even better.
Don’t overcrowd the skillet—cook the steak in batches if needed to get a nice sear. Warm your tortillas in a dry skillet or microwave for soft, pliable wraps that won’t tear.
Storage & Reheating
Store leftover steak and veggies in an airtight container in the fridge for up to 3 days. To reheat, toss everything in a hot skillet for a couple of minutes until warmed through, or microwave in short bursts.
Keep tortillas separate and warm them just before serving for the freshest flavor.
Easy Steak Fajitas
Ingredients
- 1 lb flank or skirt steak thinly sliced against the grain
- 3 bell peppers red, yellow, green, sliced
- 1 large onion sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Warm flour tortillas for serving
- Toppings: sour cream salsa, chopped cilantro, shredded cheese, lime wedges
Instructions
- Marinate the Steak: In a bowl, toss steak strips with 1 tablespoon olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Let it marinate while you prep the veggies.
- Cook the Veggies: Heat the remaining olive oil in a large skillet over medium-high heat. Add bell peppers and onion. Sauté for 4-5 minutes until just tender and a little charred. Remove from skillet and set aside.
- Cook the Steak: In the same skillet, add steak in a single layer. Sear for 2-3 minutes per side until browned and cooked to your liking.
- Combine: Return veggies to the skillet with the steak. Toss everything together for 1-2 minutes so the flavors mingle.
- Serve: Spoon the steak and veggies into warm tortillas. Pile on your favorite toppings and dig in!
