Steak Fajitas

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Steak Fajitas made with an easy homemade fajita seasoning, skirt steak, bell peppers and onions in a one skillet in just 30 minutes!

Easy Mexican recipes like Chicken FajitasEasy Carne Asada and Shrimp Tacos are some of our favorites on the site because they’re restaurant quality and can be made at home for a fraction of the cost!

Steak Fajitas Easy Steak Fajitas

Steak fajitas are one of the most popular meals ordered in Mexican restaurants across the United States for a reason, they’re delicious and flavorful and healthy! Most restaurant food is full of extra fat and salt and with this healthy fajita recipe we can control all ingredients.

You can use any other proteins you’d like for this recipe, I link to my chicken version above but pork loin or seafood would also be great for the same base ingredients.

Best Cut of Beef for Fajitas:

Similar to Carne Asada the best cut of beef for fajitas are either flank steak or skirt steak. They’re tender, easy to cook and when cut across the grain perfect for layering in tortillas along with vegetables and toppings.

If you use other cuts of beef, like a ribeye, you can refer to cooking times for your chosen cuts on the FDA’s website for beef cooking times.

Grilled Steak Fajitas

  • Steak fajitas are delicious grilled over medium high heat for 4-5 minutes on each side.
  • Cook the vegetable portion in a grill basket, and for steak fajitas I also like to grill the green onions on the grill along side the steak too (I used to order sides of these when ordering meals from Baja Fresh years ago).
  • Let the steak rest for five minutes before slicing thinly against the grain.

Sliced Steak and fajita vegetables

Sheet Pan Steak Fajitas

  • If cooking on a sheet pan line everything up in as even a layer as possible and roast at 400 degrees for 14-16 minutes.
  • If you crowd the pan too much the food will steam instead of brown at all and it will taste boiled.

FAVORITE TOPPINGS AND MEXICAN FOOD SIDES:

  • Marinade: Marinating the steak before kicks up the flavor so much more.
  • Fresh lime juice: this adds a freshness and brightness to the dish along with a ton of flavor.
  • Sour Cream: you can use sour cream or a crema from my Beer Battered Fish Tacos recipes.
  • Guacamole: use my perfect Chipotle copycat recipe.
  • Salsa (Pico de Gallo): this recipe is a great fresh restaurant version in five minutes.
  • Refried Beans: These homemade refried beans put the canned variety to shame.
  • Queso: If you’ve never used queso as a topping you’re missing out.
  • Mexican Rice: The ultimate easy side dish for all Mexican food and I have a green rice version too.

Ways to serve Beef Fajitas:

  • You can serve them in flour tortillas or corn tortillas or over lettuce in a tostada shell for the easiest options.
  • Serve over rice in a classic burrito bowl presentation.
  • Chop up the leftovers and cook inside a quesadilla.

Easy Steak Fajitas

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Steak Fajita Recipe

5 from 5 votes
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: Mexican
  • Author: Sabrina Snyder

Steak Fajitas made with an easy homemade fajita seasoning, skirt steak, bell peppers and onions in a one skillet in just 30 minutes!

Ingredients

  • 1/4 cup vegetable oil divided
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 pounds skirt steak
  • 1 red onion cut into thin strips
  • 1 red bell pepper cut into thin strips
  • 1 green bell pepper cut into thin strips
  • 1 yellow bell pepper cut into thin strips
  • 2 cloves garlic minced
  • 1 lime cut into wedges

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the chili powder, kosher salt, paprika, cayenne pepper and the cumin to a small bowl and mix before rubbing on the steak and letting marinade for 30 minutes (optional).

  2. Add half the canola oil to a large cast iron skillet on medium high heat and add the skirt steak to the pan, cooking for 3-4 minutes on each side before removing from the pan.

  3. Add the rest of the canola oil and the onions, bell peppers and garlic to the pan and cook for 4-5 minutes.

  4. Slice the steak against the grain thinly, add it back into the pan and squeeze half the lime wedges over the pan before serving.

Nutrition Information

Yield: 6 servings, Amount per serving: 275 calories, Calories: 275g, Carbohydrates: 7g, Protein: 13g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 73mg, Sodium: 460mg, Potassium: 337mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1190g, Vitamin C: 82.6g, Calcium: 25g, Iron: 1.3g

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Keyword: Steak Fajitas
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Beef Recipes Main Course Mexican Food

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Comments

  1. I left out all the bell peppers, they always mess with my digestion. I ate it mostly in flour tortillas with pickled Serrano peppers and Cholua hot sauce. This was delicious.

  2. Oh my my…I love fajitas and yours look totally delicious. This would be the delicious recipe for the weekend.

  3. I love coming to your site when I have no idea what to make for dinner. You always have the best recipes that my family loves and this one looks like another winner to me. Making it tonight.