Steak Fajitas

6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.


  • 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 Fajitas:

Super easy Steak Fajitas with homemade fajita seasoning and veggies is a one-pot wonder, and ready in 30 minutes! Check it out now!
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder


Fajita Seasoning:

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika , smoked or regular
  • 1 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin

Steak Fajitas:

  • 2 pounds flank steak
  • 1/4 cup vegetable oil , divided
  • 1 red bell pepper , thinly sliced
  • 1 green bell pepper , thinly sliced
  • 1 yellow bell pepper , thinly sliced
  • 1/2 red onion , thinly sliced
  • 3 tablespoons fajita seasoning
  • 8 corn tortillas
  • 1 tablespoon cilantro , minced
  • 1 lime , cut into wedges


Fajita Seasoning:

  • Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
  • Store in an airtight container.

Steak Fajitas:

  • Add steak to a medium mixing bowl with half the oil and 2 tablespoons of the fajita seasoning, mixing to combine.
  • In a large bowl add the bell peppers and onions with the remaining oil and 1 tablespoon fajita seasoning and mix to combine.
  • In a large skillet on medium-high heat add the steak and cook for 5 minutes on each side.
  • Remove the steak and set aside to rest while you cook the veggies, then slice thinly.
  • Add in the vegetables and cook for 4-5 minutes, stirring frequently, until softened.
  • Add the steak back in, stir to combine and top with cilantro and lime juice and cook for 1 minute.
  • Serve in corn tortillas.


Calories: 275kcal | Carbohydrates: 7g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 460mg | Potassium: 337mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1190IU | Vitamin C: 82.6mg | Calcium: 25mg | Iron: 1.3mg
Photo Collage of Steak Fajitas

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.


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  1. I made these fajitas last night for a group and they were a hit. Since I wanted to offer both beef and chicken, I used the same seasoning on the chicken and it worked great. I grilled the meat rather than cook on the stovetop to save cleanup. Yum. These fajitas will be a go-to recipe for me.

  2. I made my fajitas steak in my insta pot for 35 minutes! So tender and added my seasonings with red and orange peppers along with onions and yellow and green squash on top of the stove sautéed! Topped it off with melted cheese! It was wonderful! Thanks for this recipe ?????????

  3. My son doesn’t usually like any peppers after I made this fajita recipe he lived it will make it again for. Sure plus try Chicken next time..

  4. Reading all these comments, I am almost positive I did something wrong. I followed the recipe, used skirt steak and it was like chewing rubber. I don’t think I over cooked it because the meat was pink on the inside. It was a total bust for me. My family couldn’t even eat it. 🙁

    1. When I cut mine up after cooking, I through the steak pieces back in other the veggies n lt it cook alittle longer

  5. 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.

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

  7. 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.