Steak Fajitas

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 Fajitas,¬†Easy 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

Steak Fajitas made with an easy homemade fajita seasoning, skirt steak, bell peppers and onions in a one skillet in just 30 minutes!
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder

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

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

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
Keyword: Steak Fajitas

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 upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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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.